Granny Smith Apple Pie with Cheddar Cheese Crust

 

Makes 8 servings

For the cheddar cheese pastry

• 625 ml all-purpose flour
• 2 ml salt
• 180 gr unsalted butter, cut into 1-inch pieces and roen for 15 minutes
• 375 ml shredded extra-sharp cheddar cheese
• 5 ml apple cider vinegar
• 80 ml to 125 ml ice water, or as needed

1. Put the flour and salt in the bowl of a food processor fitted with the stainless steel blade ; pulse the machine 5 or 6 times to combine them.
2. Add the frozen butter and process for 5 seconds ; add the shredded cheddar and pulse the machine four times to mix it in.
3. In a measuring cup, combine the cider vinegar and 80 ml ice water ; with motor running, pour the vinegar-water mixture through the feed tube and continue processing until a ball of dough forms.
4. If the dough doesn't come together, add another 15 ml to 30 ml of ice water.
5. Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut into two pieces, one lightly larger  than the other ; pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

For the Granny Smith apple filling

• 75 ml + 15 ml unsalted butter
• 8 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges
• 125 ml sugar
• 60 ml Calvados (apple brandy) or applejack
• 1 large egg, beaten
• Vanilla ice cream or whipped cream for serving (optional)

1. Heat a large skillet or sauté pan over medium-high heat and melt 75 ml of the butter ; when the butter is light brown, add the apples and sprinkle with the sugar.
2. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 to 15 minutes ; the apples should still be firm.
3. Stir in the Calvados and remove from the heat ; transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.
4. Preheat the oven to 400F (200C).
5. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches.
6. Gently fold the dough in half or quarters and transfer it to a 9-inch pie pan.
7. Roll out the larger disk of dough to a circle about 12 inches in diameter.
8. Fill the lined pie pan with the cooled apple mixture ; dot the apples with the remaining 15 ml of butter.
9. Carefully place the larger disk of pastry over the pie ; tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together  and decoratively flute the pastry edges all around the pie's rim.
10. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.
11. Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes ; reduce the heat to 375F (190C) and bake for 20 minutes more.
12. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more.
13. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

BON APPÉTIT