Friday, May 28, 2010

Caramelized Apple Pie with Cheddar Crust




There is just something amazing about the combination of apples and cheddar cheese. Yep, you heard me. In a pie? That's crazy talk. Nope, that's genius. It's that savory sweet thing that causes uncontrollable drooling all over my laptop as I write this. It's really not pretty.

For the Cheddar Crust
Adapted from Martha Stewart

1¼ cups all-purpose flour
pinch salt
I/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 – 4 Tbsp ice cold water
¾ cup sharp Wisconsin cheddar

1. Combine dry ingredients in a large bowl and cut in butter until lentil sized pieces form.
2. Add water and mix just till the dough comes together but isn't sticky.
3. Wrap in plastic wrap and chill.
4. When well chilled, roll out between saran wrap and line a 9" glass pie plate.

*Double the recipe for a lattice or solid pie crust topping.

For the Filling

6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Bake pie at 375 degrees for 30-45 minutes until crust is golden brown.

Voila! So, yeah, I kind of failed at the presentation bit, and I probably would do the lattice on top next time, but I was short on time today. Hey, it's rustic.

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