Sour Cherry Apple Pie With Cheddar Cheese Crust Food

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

SOUR CHERRY APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• To make the crust, combine the flour, salt, and sugar in a large bowl. Add the butter and shortening and toss into the flour to coat. Cut the fat into the flour mixture with a pastry knife until it resembles coarse breadcrumbs.
• Add cheese and stir to combine. Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough. Keep adding more water until the dough holds together but is not sticky.
• Gather the dough into a ball, cut in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 20 minutes, or until firm enough to roll out. Dough can be made up to a day in advance.
• To make the filling, combine apples, cherries, lemon juice, vanilla, sugar, salt, and flour in a large bowl. Stir until everything is thoroughly mixed.
• Heat oven to 425°F and arrange rack in the bottom third. Place a baking sheet covered with foil on the rack to heat with the oven.
• Remove one piece of dough from the refrigerator. Place on a lightly floured surface and roll dough into an 11-inch circle, about 1/4-inch thick. Transfer dough to a 9-inch pie pan and press dough into pan. Trim the edges leaving about 1/2-inch of dough overhanging the sides.
• Scrape the filling into the crust and dot the top with butter. Roll out the remaining dough to about 1/4-inch thickness and place on top of the filling. Trim the edges even with the bottom crust and press the two together to seal. Crimp the edge in a decorative pattern if you wish and place the pie in the freezer for about 15 minutes.
• Whisk together the egg and water. Remove pie from freezer and cut 4 to 5 slits in the top or cut out a decorative pattern. Brush the top with the egg wash and sprinkle with sugar.
• Place pie on the heated baking sheet and bake for 20 minutes. Lower temperature to 375°F and bake for another 40-45 minutes or until top is brown and fruit is bubbly. Let sit for at least 1 hour before serving.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Make pastry dough:
• Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and bake pie:
• Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
• Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
• Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• For crust:
• Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 400°F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.
• Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375°F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature.

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

SOUR CHERRY-APPLE PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
• Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
• Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
• Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• PREHEAT oven to 375°F. COMBINE flour and salt in a large bowl. Cut butter into mixture until it reaches a crumb-like texture. MIX egg, vinegar, cold water together and add to the flour blend being careful not to over mix. Fold in grated cheese. Be gentle or the dough will be tough. DIVIDE into 2 parts and roll out each half. Place ½ of dough in the bottom of the pie plate. Pat into place. To make the filling: COMBINE apples, sugar, maple syrup, and spices in a large bowl. Add ½ cup fresh cranberries if you choose. Pour mixture into pie plate. Top apples with thin slices of Cabot Cheddar. (Orne Meadow, Farmhouse Reserve, or Seriously Sharp - your preference.) TOP pie with other ½ rolled out crust. Trim and crimp crust, or create any crust design that you'd like. BAKE at 375°F for about 45 minutes and remove from oven when crust is nice and brown.

APPLE PIE WITH CHEDDAR CHEESE

Steps:

• Preheat the oven to 375°F.
• Remove the dough from the refrigerator and divide into two portions. On a lightly floured surface, roll out one-half of the crust to a 12-inch circle and transfer to a 9-inch pie pan, pressing gently to fit. Roll out the second half of the crust to a circle and set aside.
• In a large bowl, combine the apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt and toss to coat the apples. Add the cheese and spoon the apple mixture into the prepared pie pan.
• Arrange the second crust over the fruit. Trim the edges to a 3/4-inch overhang, fold under the two crusts, and crimp the edges of the crusts together to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust and sprinkle the remaining 1 tablespoon sugar over the top.
• Bake until the crust is golden and the juices begin to bubble, 45 to 55 minutes. Remove from the oven and cool on a wire rack for 1 to 2 hours before serving. Serve warm.
• Makes one 9-inch pie.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
• Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

CHEDDAR CHEESE CRUST

Steps:

• In a large bowl mix together the flour, cheddar and salt.
• Cut in shortening until pea size.
• Stir in ice water 1 T.
• at a time until the dough just holds together.
• Roll out on a floured board to desired thickness.