Email to Harper      

Cheddar Apple Pie

List of Ingredients

CHEDDAR DOUGH :
1 1/4 cups unbleached all-purpose flour
1/4 cup cake flour
1/4 teaspoon salt
1 stick unsalted butter, frozen solid, then slightly thawed
2 tablespoons lard or vegetable shortening, frozen solid, then slightly thawed
1 cup grated extra-sharp Cheddar cheese
2 teaspoons white vinegar mixed with 1/3 cup ice water

APPLE FILLING :
6 to 7 large Golden Delicious apples (3 pounds)
2 tablespoons freshly squeezed lemon juice
1 cup sugar, plus additional for sprinkling
1/3 cup unbleached all-purpose flour
3/4 teaspoon cinnamon
3/8 teaspoon salt
2 tablespoons unsalted butter, softened
1 large egg beaten with 1 tablespoon cold water, for glaze




Recipe

MAKE DOUGH:
1. In bowl of food processor fitted with metal blade, combine flours and salt. Cut butter and lard into small pieces, add to bowl and process 5 seconds. Add cheese and pulse on and off 2 times to mix.

2. With motor running, pour in enough vinegar mixture in slow, steady stream for dough to form a ball; process 10 to 15 seconds.

3. Turn dough out onto work surface. If it appears too dry, work in 1 to 2 more teaspoons water. Shape dough into 6-inch disk, wrap in plastic wrap and chill at least 2 hours (or overnight) before using.

MAKE FILLING:
1. Preheat oven to 425�F (220�C).
2. Peel, core and cut apples into 1/16-inch slices. Immediately toss them with lemon juice to prevent them from turning brown.

3. Whisk together sugar, flour, cinnamon and salt; add this mixture to apple slices and toss gently to coat evenly.

ASSEMBLE PIE:
1. Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On lightly floured work surface, roll smaller piece into 11-inch round.

2. Line an 8- or 9-inch pie plate with bottom crust and fill with apple slices. Using your hands, shape them into firmly packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to 1 1/2-inch overhang.

3. Roll out remaining dough to 13-inch round, and arrange over filling. Trim edges of top crust to 1 1/2-inch overhang. Fold top crust under edge of bottom crust, press together and flute decoratively using your thumb and forefinger. Cut three 1 3/4-inch slashes in center of top crust.

4. Bake pie for 20 minutes. Reduce oven temperature to 375�F (190�C) and continue baking 30 to 40 minutes longer, or until pastry is golden brown and juices are bubbling.

5. Ten minutes before end of baking, brush top crust with egg glaze and sprinkle with sugar.

6. Cool on wire rack before serving slightly warm or at room temperature.