Apple Pie with Cheddar Crust

 

                   Many Americans like a slice of cheddar cheese on apple pie. Never shy on such a subject, some Texans just bake it in.

Makes a 10-inch pie or a 9-inch deep-dish pie

Crust

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• ¾ cup grated sharp cheddar cheese, chilled
• ¾ cup unsalted butter, chilled
• 5 à 7 tablespoons ice water

Filling

• 6 cups peeled and sliced tart baking apples
• ¼ cup dark brown sugar
• 2 tablespoons apple cider
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon anise seeds, ground
• ½ teaspoon ground nutmeg
• 1to 2 tablespoons fresh lemon juice

For the crust

1. Combine the flour with the sugar and salt in a food processor ; scatter the cheese over the flour.
2. Cut the butter into small pieces, and add them ; process briefly, until a crumbly meal forms. (Alternatively, combine the ingredients in a bowl with a pastry blender.)
3. Pour in the smaller amount of water, and process or blend until the dough holds together, adding the extra water if needed ; divide the dough into two balls.
4. Wrap these in plastic, and refrigerate them for at least 30 minutes and as long as 24 hours.

For the pie

1. Preheat the oven to 400F (200C).
2. Combine the apples with the brown sugar ; mix in the remaining ingredients.
3. Roll out both balls of refrigerated dough on a floured surface ; place one in the bottom of wichever size pie pan you're using, add the filling, and top with the second crust.
4. Crimp the edges, and prick e few holes in the top to allow steam to escape ; bake the pie for 50 to 55 minutes, until the crust seems well set and lightly browned.
5. Check it after 25 to 30 minutes, covering the edges with foil if they appear to be browning too rapidly.
6. Serve the pie warm or at room temperature.

BON APPÉTIT