cheddar-crust-apple-pie

Cheddar Crust Apple Pie

It’s Sunday morning and I am already dreaming of last nights left over homemade pizza which I’m having for lunch. I think there a few things in life better than cold pizza. I know a cheddar crust on an apple pie sounds bizarre, but I promise you it’s amazing. The sweet filling and tangy salty cheese crust go together brilliantly. This recipe will make a 9 inch pie.

For the pastry

  • 300g plain flour
  • 1 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 170g cold unsalted butter, cubed
  • 160g mature cheddar cheese, grated
  • 1/2 cup iced water
  • 1 beaten egg to glaze
  • Sprinkle of caster sugar

For the filling

  • 7 Granny Smith apples
  • 45g unsalted butter
  • 1 teaspoon corn flour
  • 210g light brown sugar
  • Seeds from 1 vanilla bean
  • 1 teaspoon cinnamon

Method

  1. Begin by making the cheddar crust. Pulse the flour, sugar and salt in a food processor. Add the cold cubed butter and grated cheddar, pulse until the mixture resembles breadcrumbs. Add in the iced water a tablespoon at a time until the dough comes together. Tip the dough onto a lightly floured surface, split into 2 pieces and roll both into a 10 inch round. Wrap in cling film and place in the fridge until ready to use.
  2. Preheat the oven to 190 degrees C. Peel, core and finely slice the apples and set aside. Place the butter in a large saucepan and warm on a medium heat until it begins to brown. Turn the heat to low, add half of the apple slices and cook for 10 minutes. Add the remaining apples along with the corn flour and brown sugar, stirring until the sugar melts. Add the vanilla seeds and cinnamon, turning the heat up slightly and cook until the filling is syrupy and thick.
  3. Remove the crusts from the fridge and line the base of a greased pie dish. Leave a 1 inch overhang. Pour in the apple filling then top with the final disc of pastry and crimp the edges with a fork. Still leaving a slight overhang, trim any excessive pastry.
  4. Brush with the beaten egg, sprinkle the top with a handful of sugar and cut 2 or 3 vents in the top to allow any steam to escape. Bake in the preheated oven for 1 hour, or until the crust is golden.

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