Ingredients
Sharp Cheddar Double Crust
- 2 1/4 cups flour (Plus more for the countertop)
- 1 tsp sugar
- 1 tsp dry mustard
- 1/4 tsp kosher salt
- 1/8 tsp cayenne
- 1 cup chilled butter, cut into half inch pieces
- 4 oz extra-sharp cheddar, grated
- 2 tbs ice water (Use more as needed)
Apple Pie Filling
- 3 lbs Granny Smith apples
- 1 tbs lemon juice
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 tsp allspice (Or 3/4 tsp cinnamon)
- 1/4 tsp kosher salt
- 2 tbs butter, cut into small pieces
- 1 egg
Instructions
Sharp Cheddar Double Crust
- Food processors make pie crusts a breeze, but they're easy to mix by hand as well.
- Combine the flour, sugar, mustard, salt, and cayenne in a mixing bowl. Whisk lightly to mix.
- Cut in the butter until a pea-sized meal is formed, then add the cheese and evenly mix.
- Working with about 1 tbs at a time, work in the water. You're looking for dough that will hold together without crumbs when you squeeze it. You may need between 2 tbs and 1/2 cup, depending on a few factors, so don't fret if it's taking more than expected.
- Divide the dough into two halves, then roll into a ball. Wrap in plastic wrap, then shape into a disk. Refrigerate at least 30 minutes, but up to 2 days.
Apple Pie
- Preheat your oven to 425 F and grab a 9-inch pie pan and a baking sheet large enough to hold it. The baking sheet will catch any spillage from the pie and help keep the oven clean.
- While the dough is chilling, peel and core the apples. Slice them into 1/4 inch wedges, then transfer them to a mixing bowl.
- Add the lemon juice and toss. This will help prevent them from browning.
- Add the sugar, brown sugar, flour, allspice, and salt, then toss again.
- Once the dough is ready, take one disk out and roll it out to about 12 inches.
- Transfer it to the pie pan, then spoon in the apples. Dot the top of the apples with the small chunks of butter.
- Roll out the remaining dough disk to about 11 or 12 inches, then lay it over the pie. Trim the crust to get 1 inch of overhang, then fold the top crust over the bottom crust. Press to form a seal, then crimp if desired.
- Lightly beat the egg with 1 tbs water, then brush over the pie. Using a sharp paring knife, make 3 or 5 vent holes to help the steam escape.
- Place the pie on the baking sheet, then bake for 25 minutes. This will help keep the crust crunchy instead of soggy.
- Lower the temperature to 350 F and bake for 45 minutes.
- Remove from oven and cool to room temperature before slicing. This will be hard because it takes about 3 hours, but it's worth it.
Notes
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