About the only difficult thing with this whole 31 Days Of Pie program is narrowing it down to only 31. There are just so many great pie recipes out there! Once again we return to our friend Kate because, well, she’s Kate! And her recipe for apple pie features a cheddar cheese crust. Yes, you heard me right. It’s a touch of savory to the sweet apples, and it’s uniquely delicious. This is a pie that, if left alone, will be devoured by yours truly in seconds.
Once again thanks to Kate for letting us run her recipes. I wholeheartedly encourage you to take a Pie Workshop with her, I really really really do. Best thing ever. Kate wrote this for Kerrygold and since they have such delicious cheeses you should probably get some. And get some for me, too.
Here are dates for Kate’s upcoming pie workshops, get on it! And they’d make a fantastic gift for someone, too.
Apple Pie with a Cheddar Cheese Crust from Kate McDermott
Art of the Pie Double Crust Pie Dough
2 1/2 cups all-purpose flour
2 oz (4 Tablespoons) Kerrygold Dubliner Cheese, grated and chopped fine with a knife
1/2 teaspoon kosher salt
6-8 Tablespoons of ice water (this is an average but it can take a little more or a little less)
Procedure for Dough
Combine all ingredients but the ice water in a large bowl.
With clean hands or pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.
Sprinkle ice water over mixture and stir lightly with a fork.
Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.
Divide the dough in half and make two chubby disks about 5 inches across.
Wrap the disks separately in plastic wrap and chill for about an hour.
Take out one disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump
the disk with your rolling pin several times. Turn it over and thump the other side.
Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out
from the center in all directions. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.
Don’t worry if the crust needs to be patched together; just paint a little water where it needs to be patched
and “glue” on the patch piece.
Put the filling in the pie and repeat the process with the other disk.
Apple Pie Filling
For a 9” Deep Dish Apple Pie
About 10 cups heritage apples (skin on), quartered and cored.
1/2 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 gratings nutmeg
1 Tablespoon cider vinegar or fresh squeezed lemon
1 teaspoon Kerrygold Butter chopped into little pieces
1 egg white mixed with 2 Tablespoons of water
1-2 Tablespoons sugar
Procedure for Filling
Slice apples in 1/2 inch slices.
In a large mixing bowl put all ingredients together except butter and mix lightly until most of the apple surfaces are covered.
Constructing the Pie
Pour into an unbaked pie crust, mounding high.
Dot with butter.
Roll out 2nd crust and place on top. Roll up edges and crimp edges with a fork.
Cut vent holes.
Paint with egg white wash.
Sprinkle sugar on top.
Baking the Pie
Preheat oven to 425 degrees F and bake for 20 minutes. Reduce heat to 375 degrees F and bake for 40-50 minutes longer.
If you get your ear close to the top of the pie you should hear some sizzle in the crust and a gentle whumping sound from inside the pie letting you know that your pie is done!
Cool for at least 1 hour.