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–+ servings

New Basics Apple Pie With a Heavenly Cheddar Crust

This recipe makes a delicious apple pie. It's fun to make and easily turned into a Dutch apple pie - I'll describe how. And it's great a la mode. I found it years ago in The New Basics Cookbook by Julee Rosso & Sheila Lukins. Their cookbook is lovely because it describes plenty of details for preparation and pairings and it is user-friendly, although it does not have any photos. Photos inspire me to cook a particular dish and offer me plating ideas. The ingredients for this recipe are theirs. The instructions are my interpretation.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 340 kcal

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 clump into small lumps before you add the water for a flakey crust
  • The key to fluffy crust is to work quickly and don't overwork the dough. With a blender, 2 butter knives, or your hands (I like 2 knives), 'chop' the flour/Crisco into small clumps before adding the water
  • Spoon the water in one tablespoon at a time while mixing until the dough ball comes together (but not so much water that it becomes tacky). Knead it once or twice - remember not to overwork the dough, or it will become tough
  • When you get the dough into a rough ball, cut it in half (one slightly larger, for the bottom) wrap in clear plastic, and refrigerate for 30 minutes to an hour before rolling it out
  • Use the smaller ball of dough first
  • You should have a good size surface area to roll out the dough. A cold surface is best (marble is ideal, but wood is fine too). Lightly flour your surface and rolling pin - so the dough doesn't stick. Roll from the center out. Add more flour as necessary
  • The dough circle rolled out should be about 12" wide and about 1/4" thick. Gently lay into the pie tin, press gently - clip the sides with scissors - but leave about an inch of overhang (keep the excess dough)

Filling

  • Heat 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, melted butter - combine the remaining filling ingredients and toss until apples are evenly coated

Top Crust

  • Roll the larger ball of dough for the top of the pie the same way

Start the Build

  • Fill the bottom crust lining the pie tin with the apple mixture and mound it slightly (don't leave any delicious sauce in the bowl)
  • Brush the edges of the crust with water (this will help the top crust adhere)
  • Gently place the top crust over the apples (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 a few small slits on the top crust, one in the center. Lightly brush the top with water (use excess dough now if desired for decorative stars or leaves). Dust the top crust with the sugar, cinnamon mixture

Bake

  • Bake at 350 degrees until the filling is bubbling and the top turns golden - about 75 minutes.

For Dutch Apple Pie

  • You can turn this into a Dutch apple pie by removing it from the oven at about 65 minutes and pour 4 tablespoons of heavy cream through the tiny hole in the top.- then finish baking. It makes this pie even more delicious!

Notes

Ok, I'm just going to say it - it's all about the crust! 
Alright... it's not all about the crust, but it's a lot about the crust. Let me ask you this, you are at a party, someone brings a homemade pie - what are people talking about? Are they talking about the filling? (that needs to be good too, of course) No! They are talking about the crust: is it light, flakey, flavorful? Believe me, you can make the best filling in the world, but if the crust is tough, soggy, or burned - no one will care. 
It's a harsh reality, but one that you must embrace. This is why I spend a significant amount of time describing your crust - because a delicious crust will have people picking off pieces and eating as though it was a churro.
PURCHASE NOTE: These are a few of my favorite things
If the apples are too large for the coring device, use a paring knife. 
I like metal reusable pie pans. Flimsy aluminum pie tins say 'store-bought' to me - don't do it! 

Nutrition

Calories: 340kcal
Keyword apple pie, baked, cheddar crust, dessert
Tried this recipe?Let us know how it was!