Yesterday was National Pie Day, and I had every intention of making a pie… and my husband may be rubbing off on me because I completely forgot to get pie crust while we were at the store.
So, today is pie day for me! And it’s apple pie with cheddar crust! I decided on this one since I missed pie break by PieLab at FoodBlogSouth and I kept hearing rave reviews about their apple pie.
4 Granny Smith apples (peeled, cored and thinly sliced)
3 tablespoons brown sugar
3 teaspoons cornstarch
1 teaspoon cinnamon
2 deep dish frozen pie crusts (defrosted)
1 cup grated Vermont cheddar cheese
1 egg white
1 tablespoon water
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1. In a large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and cinnamon. Set aside while you prepare the crust.
2. Pull the pie crusts out of the pan (I decided to not make my own crust from scratch – I love shortcuts when possible!) and knead the two pie crust doughs together.
3. Knead in small handfuls of the grated cheddar cheese into the dough until all of the cheese is mixed in well with the dough.
4. Split the dough mixture in half, roll out 1 dough disk on lightly floured surface to approximately 13-inch round.
5. Transfer dough back to the pie crust pan, or to a pie dish.
6. Spoon the apple mixture into the pie dish.
7. Preheat oven to 400°F
7. Roll out the rest of the pie dough until thin (approximately 1/2 cm thick) and cut into 1 inch wide strips.
8. Place the pie dough strips on top of the apple mixture in a basket-weave pattern.
9. Place pie on a cookie sheet in oven. Cover pie with sheet of foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes until crust is golden brown. Let the pie cool for 30-40 minutes.
10. Serve warm or at room temperature and enjoy!