Nancy Fuller's Double-Crust Apple-Cheddar Pie
You can't go wrong with this sweet and savory dessert.
By Nancy Fuller
Is there anything more "farmhouse" than pie cooling on the ledge on a crisp November day? Enjoy this Double-Crust Apple-Cheddar Pie on Thanksgiving, or throughout the entire fall season.
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- Yields:
- 8 - 10 serving(s)
- Total Time:
- 4 hrs
Ingredients
For the Crust
- 2 1/2 c.
all-purpose flour, spooned and leveled, plus more for work surface
- 2 tbsp.
sugar
- 1/2 tsp.
kosher salt
- 4 oz.
sharp Cheddar cheese, grated (about 1 cup)
- 3/4 c.
(1 1/2 sticks) cold unsalted butter, cut into pieces
1/3 to 1/2 c. ice-cold water
For the Filling
- 1 1/4 lb.
Granny Smith apples (about 3), peeled, sliced 1/3-inch thick
- 1 lb.
Golden Delicious apples (about 2), peeled, sliced 1/3-inch thick
- 1/4 c.
packed brown sugar
- 3 tbsp.
cornstarch
- 1 tbsp.
fresh lemon juice
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
freshly grated nutmeg
- 4 tbsp.
granulated sugar, divided
- 1
large egg, whisked
Directions
- Step 1Make crust: Pulse flour, sugar, and salt in a food processor to combine, 2 to 4 times. Add cheese and pulse to coat, 5 to 6 times. Add butter and pulse until the mixture resembles coarse meal, 6 to 7 times. Add water, 1 tablespoon at a time, pulsing until dough begins to come together.
- Step 2Divide dough into two piles (one with two-thirds of the dough, the other with one-third of the dough); wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
- Step 3Make filling and assemble: Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 3 tablespoons granulated sugar in a bowl.
- Step 4Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Transfer apples to crust.
- Step 5Roll remaining dough disk into a 12-inch circle. Lay dough over filling; trim to a 1-inch overhang. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
- Step 6Brush crust with egg and sprinkle with remaining tablespoon sugar. Bake 15 minutes. Reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.
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