Apple Pie with Cheddar Crust
Apple pie perfect for fall with a twist! This delicious apple pie is perfect served warm with a scoop of vanilla ice cream on top.
Yields 6-8 servings
- 2 ½ cups all-purpose flour
- 2 sticks salted butter, cold
- 4 oz. Pineland Farms Sharp Cheddar Cheese
- ¾ cup ice water
- 1 tsp salt
- 1 tsp. sugar
- 8 Granny Smith apples
- 1 cup sugar
- 3 tbsp. all-purpose flour
- 1 tsp. cinnamon
- 1 tbsp. vanilla extract
- Preheat oven to 350°F
- For the crust: Add the flour to a large mixing bowl and add the butter. Cut the butter into the flour until it becomes pea sized.
- Finely grate Pineland Farms Sharp Cheddar Cheese into the flour mixture. Lightly mix just enough to evenly incorporate.
- Combine the ice water, salt, and sugar and pour into the flour mixture. Blend just enough for dough to form. *Do not over mix.
- Cut the dough in half and place half in the refrigerator.
- Roll the dough on a lightly floured surface. Roll in a circle large enough to line a 9-inch pie tin. Trim the excess dough and set aside. keep the excess trim in the refrigerator.
- Peel and core the apples. Cut into thin wedges and place in a medium bowl. Coat all the apples with sugar. Add the flour, cinnamon, and vanilla. Place the filling into the pie crust.
- Roll the remaining dough into a large circle just large enough to cover the entire pie. Place on top of the apples and trim away any excess dough.
- Cut a few holes into the surface creating a vent for the steam to escape. Place in the oven.
- Cook for approximately 1hr and 15 minutes or until the bubbles appear to be thickened. (You can also poke the apples with a toothpick to see if they are tender.)
Recipe by Emily McQuarrie