From Martha Stewart Living Omnimedia
A hint of cheddar cheese in the pie crust lends a savory contrast to the traditional apple filling. Cutting steam vents in the top crust allows excess moisture to escape and lets you see the juices bubbling.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
cheddar crusted apple pie
Courtesy of Martha Stewart
Serves: 10
Total Time: 4 hr
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) all-purpose flour, plus more for rolling
1 recipe Cheddar Double Pie Crust Variation
2 tablespoon(s) fresh lemon juice
4 pound(s) Granny Smith apples
3/4 cup(s) sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
Directions
Preheat oven to 425 degrees F, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim.
With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees F, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
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