Deep-Dish Apple Pie with a Cheddar Crust Recipe
Ingredients
| Sharp cheddar cheese | 1⁄2 Pound (grated) | |
| Unsalted butter/2 sticks | 1⁄2 Pound, cut into tablespoons | |
| Eggs | 2 , lightly beaten | |
| Golden apples | 5 Pound, sliced 1/4 inch thick (about 12) | |
| Lemon | 1 , juiced | |
| Light brown sugar | 1 1⁄2 Cup (24 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Kosher salt | 1 Teaspoon | |
| Kosher salt | 1 Teaspoon | |
| Kosher salt | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4161 Calories from Fat 2376
% Daily Value*
Total Fat 270 g415.6%
Saturated Fat 167.6 g838%
Trans Fat 0 g
Cholesterol 1148.8 mg382.9%
Sodium 7255.8 mg302.3%
Total Carbohydrates 382 g127.2%
Dietary Fiber 5.3 g21%
Sugars 302.3 g
Protein 81 g162.7%
Vitamin A 168.9% Vitamin C 74.4%
Calcium 179.2% Iron 45.4%
*Based on a 2000 Calorie diet
Directions
salt to mix. Add the butter and pulse until the mixture resembles course
meal. Transfer the mixture to a large bowl and make a well in the center.
Stir in the eggs and work the dough into a ball.
Divide the dough into quarters and flatten into disks. Roll out each
disk to an 11-inch round between 2 sheets of waxed paper. Remove the wax
paper and line two 9-inch pie pans with a dough round. Refrigerate the
lined pans and the 2 dough rounds, covered, until thoroughly chilled.
Make the filling: preheat the oven to 375 F degrees. In a large bowl, toss
the apples with the lemon juice. Sprinkle on the brown sugar, flour and
salt and toss well. Divide the apples between the lined pie pans. Moisten
the pie-shell rims and cover with the dough rounds. Trim any overhang and
crimp the edges to seal. Cut 4 steam vents in each pie. (Make Ahead: the
pies can be chilled until firm, then wrapped and frozen for up to two
weeks. All before baking.)
Bake the pies on the bottom shelf of the oven for about one hour, or
until golden and bubbly and the apples are tender when pierced ; cover the
pies with foil halfway through if necessary. Let cool for about one hour
before serving.
