Serves6 to 8
- Active time:40 min
- Start to finish:5 1/2 hr (includes chilling dough and cooling pie)
September 2009
A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can’t hope to match. Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle. View more of our favorite recipes from this issue.
For pastry
-
2 1/2
cups
all-purpose flour
-
1/2
teaspoon
salt
-
1/2
lb
extra-sharp cheddar (preferably white), coarsely grated (2 1/2 cups)
-
1
stick cold unsalted butter, cut into 1/2-inch pieces
-
1/4
cup
cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
-
6 to 8
tablespoons
ice water
-
1
tablespoon
milk
For filling
-
1 1/2
lb
Gala apples (3 medium)
-
1 1/2
lb
Granny Smith apples (3 medium)
-
2/3
cup
sugar
-
3
tablespoons
all-purpose flour
-
1
tablespoon
fresh lemon juice
-
1/4
teaspoon
salt
-
1
tablespoon
cold unsalted butter, cut into bits
Make pastry dough:
-
Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
-
Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1 Tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
-
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling and bake pie:
-
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
-
Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
-
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
-
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
-
Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.
cooks’ note: Dough can be chilled up to 2 days or frozen up to 3 months.
