New Basics Apple Pie With a Heavenly Cheddar Crust
This recipe makes a delicious apple pie. It’s fun to make and can easily be turned into a Dutch apple pie – I’ll explain how. It’s excellent à la mode. I discovered it years ago in a cookbook by Rosso & Sheila Lukins. Their cookbook is lovely because it provides detailed instructions and is easy to follow, although it does not include any photos. The ingredients for this recipe are theirs; the instructions and preparation are mine.
New Basics Apple Pie With a Heavenly Cheddar Crust
This recipe makes a delicious apple pie. It's fun to make and can easily be turned into a Dutch apple pie – I'll explain how. It’s excellent à la mode. I discovered it years ago in a cookbook by Rosso & Sheila Lukins. Their cookbook is lovely because it provides detailed instructions and is easy to follow, although it does not include any photos. The ingredients for this recipe are theirs; the instructions and preparation are mine.
Equipment
- 10" Pie tin
- Mixing bowls
- Cheese grater
- Rolling Pin
- Measuring cup
- measuring spoons
Ingredients
Apple Pie Crust
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp dry mustard
- pinch salt
- 1 stick unsalted butter COLD
- 1/3 cup shortening COLD
- 3/4 cup shredded sharp cheddar
- 6-8 tblsp ice water
Filling
- 8 tart apples – Granny Smith
- 1/2 stick unsalted butter – Melted
- 1/2 cup (plus 2 tbsp) sugar
- 2 tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
Topping
- 1 tsp sugar
- pinch ground cinnamon
For Dutch Apple Pie
- 4 tbsp heavy cream
Instructions
Apple Pie Crust
- The kitchen and the surfaces should be cool. Your ingredients should be cold – Crisco cold and water iced. They should break into small lumps before you add the water for a flaky crust.
- The key to a fluffy crust is to work quickly and avoid overworking the dough. Using a blender, two butter knives, or your hands (I prefer two knives), 'chop' the flour and Crisco into small clumps before adding the water.
- Gradually add water one tablespoon at a time while mixing until the dough comes together, but avoid adding so much that it becomes tacky. Knead it once or twice – just be careful not to overwork the dough, or it will turn tough.
- When your dough forms a rough ball, cut it in half (one piece slightly larger for the bottom), wrap in clear plastic, and refrigerate for 30 minutes to an hour before rolling it out.
- Use the smaller piece of dough first.
- Use a large, cold surface like marble or wood to roll out the dough. Lightly flour the surface and rolling pin to prevent sticking. Roll from the center outward, adding more flour as needed.
- The dough circle should be rolled out to about 12 inches in diameter and approximately 1/4 inch thick. Gently place it into the pie tin, press softly, and clip the sides with scissors, leaving about an inch of overhang (keep the excess dough).
Filling
- Preheat the oven to 350 degrees.
- Core, half, and peel the apples with a small pairing knife. Cut each apple into about 16 slices (an apple corer/slicer makes this a breeze).
- In a large bowl, combine apples and melted butter. Then add the remaining filling ingredients and toss until the apples are evenly coated.
Top Crust
- Roll the larger ball of dough the same way for the top of the pie.
Start the Build
- Fill the bottom crust lining the pie tin with the apple mixture and mound it slightly, making sure not to leave any delicious sauce in the bowl.
- Brush the edges of the crust with water to help the top crust stick.
- Gently place the top crust over the apples, being careful not to rip it. The edges should hang over about an inch all around. Using a fork, crimp the two edges, top and bottom. Snip off the excess dough.
Topping
- Mix sugar and cinnamon, cut small slits in the top crust, including one in the center. Lightly brush with water (use excess dough for decorations like stars or leaves). Dust with sugar and cinnamon mixture.
Bake
- Bake at 350°F until the filling is bubbling and the top turns golden, about 75 minutes.
For Dutch Apple Pie
- To make this into a Dutch apple pie, remove it from the oven at about 65 minutes, pour 4 tablespoons of heavy cream through the hole, and finish baking. This enhances the pie's deliciousness!
Notes
I’m just going to say it – it’s all about the crust! Alright… It’s not just about the crust, but a lot of it is. Let me ask you: you’re at a party, and someone brings a homemade pie. What do people focus on? Is it the filling? (which should be good too, of course) No. They talk about the crust: is it light, flaky, and flavorful? Trust me, you can craft the best filling ever, but if the crust is tough, soggy, or burned—nobody will pay attention.
It’s a harsh reality, but one that you must embrace. This is why I spend time describing the crust – a delicious crust will have people picking off pieces and eating as though it were a churro.
Nutrition
Calories: 340kcal
Tried this recipe?Let us know how it was!
