Apple-Cheddar Crumble Pie

Name: Apple-Cheddar Crumble Pie
Prep time: 40 min
Total time: 2 h 40 min
Yield: 10 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/2 tsp. salt; 1/8 tsp. cayenne pepper; 1/2 c. unsalted butter (1 stick) cut into small pieces; 3/4 c. grated sharp Cheddar cheese; 3 tbsp. cold water, plus 1 more tablespoon if needed; 1/3 c. all-purpose flour; 3 tbsp. brown sugar; 3 tbsp. cold unsalted butter, cut into 1/2 inch pieces; 1/2 c. grated sharp Cheddar cheese; 3 c. cored, peeled, and thinly sliced tart crisp apples (about 1 pound ), such as Rhode Island Greening, Cortland, or Granny Smith; 3 c. cored, peeled, and thinly sliced sweet apples (about 1 pound), such as Rome Beauty or Jonathan; 4 tbsp. fresh lemon juice; 1 tsp. finely grated lemon zest; 3/4 c. sugar; 2 tbsp. all-purpose flour; 1/2 tsp. ground cinnamon; 1/4 tsp. salt; 1/4 tsp. fresh-grated nutmeg; 1/8 tsp. ground allspice

By Cynthia Nicholson & Cheryl SlocumPublished: Jun 25, 2007

4.5

2 Ratings

Jump to recipe

Alan Richardson

Yields:

10 serving(s)

Prep Time:

40 mins

Total Time:

2 hrs 40 mins

Cal/Serv:

400

Mix local apple varieties to yield a heavenly perfumed pie.

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Ingredients

Cheddar-Cheese Crust:

1 1/4 cups all-purpose flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup unsalted butter (1 stick) cut into small pieces
3/4 cup grated sharp Cheddar cheese
3 Tbsp. cold water, plus 1 more tablespoon if needed

Crumble Topping:

1/3 cup all-purpose flour
3 Tbsp. brown sugar
3 Tbsp. cold unsalted butter, cut into 1/2 inch pieces
1/2 cup grated sharp Cheddar cheese

Apple Pie Filling:

3 cups cored, peeled, and thinly sliced tart crisp apples (about 1 pound ), such as Rhode Island Greening, Cortland, or Granny Smith
3 cups cored, peeled, and thinly sliced sweet apples (about 1 pound), such as Rome Beauty or Jonathan
4 Tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
3/4 cup sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. fresh-grated nutmeg
1/8 tsp. ground allspice

Directions

1. Step 1Make the crust: In a large bowl, combine flour, salt, and cayenne. Add the butter and, using a pastry cutter, two knives, or your hands, cut the butter into the flour until the mixture resembles coarse meal. Add grated cheese and toss. Add cold water, by the tablespoon, until a rough dough forms. Gather dough into a ball, flatten into 3/4-inch-thick disk, and tightly wrap in plastic. Refrigerate for 30 minutes. On a lightly floured surface, roll out the dough into an 11-inch circle about 1/4 inch thick. Transfer dough to a 9-inch pie pan, turn overhanging dough under itself to form an edge along the top of the pan, and crimp edges. Chill for 30 minutes. Preheat oven to 425°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 15 minutes. Cool on a rack and remove the pie weights.
2. Step 2Make the filling: Add both types of cut apples to a large bowl and toss with lemon juice and zest. In a small bowl, mix sugar, flour, cinnamon, salt, nutmeg, and allspice. Sprinkle the spice mixture over the apples and toss to mix thoroughly. Spoon the apples into the prepared crust.
3. Step 3Make the crumble topping: In a small bowl and using a fork, toss flour, brown sugar, butter, and grated Cheddar cheese. Sprinkle the top of the pie with the crumble mixture. Place pie in the middle of the oven and bake until the topping is golden brown, 50 to 60 minutes. Cool on a rack for at least 30 minutes. Serve warm or at room temperature.