Deep-Dish Apple Pie With A Cheddar Crust – Hudson Valley

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Servings: 2 Difficulty: Advanced
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A savory-sweet deep-dish apple pie featuring a flaky cheddar cheese crust and spiced golden delicious apples
Deep-Dish Apple Pie With a Cheddar Crust - Hudson Valley recipe image
Deep-Dish Apple Pie With a Cheddar Crust - Hudson Valley recipe image
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Deep-Dish Apple Pie With A Cheddar Crust – Hudson Valley

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1290.8

Description

This deep-dish apple pie reimagines a classic American dessert by incorporating sharp cheddar cheese directly into the buttery pastry crust. The result is a sophisticated, savory-sweet contrast that elevates the traditional apple filling. The crust becomes flaky and rich, while the apples remain tender and infused with warm spices and brown sugar. It is a hearty, comforting dish perfect for autumn gatherings, Thanksgiving dinners, or cozy weekend baking sessions.

Ingredients

Directions

  1. Preheat the oven to 375F (190C).
  2. Make the crust: In a food processor, pulse the flour, grated cheddar cheese, and salt until well combined.
  3. Add the cold, cubed unsalted butter to the flour mixture and pulse until the texture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Transfer the mixture to a large bowl, make a well in the center, and pour in the lightly beaten eggs.
  5. Stir gently with a fork or spatula until the dough begins to clump, then use your hands to work it into a cohesive ball without overworking it.
  6. Divide the dough into four equal quarters and flatten each into a disk.
  7. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes until firm.
  8. Meanwhile, prepare the filling: In a large bowl, toss the sliced apples with the lemon juice to prevent browning.
  9. Sprinkle the brown sugar, flour, and salt over the apples and toss well to coat evenly.
  10. On a lightly floured surface, roll out two of the dough disks into 11-inch rounds.
  11. Line two 9-inch pie pans with the dough rounds, pressing gently into the corners and sides.
  12. Divide the apple filling evenly between the two lined pie pans, mounding slightly in the center.
  13. Roll out the remaining two dough disks into 11-inch rounds for the tops.
  14. Moisten the rims of the pie shells with water, place the top dough rounds over the filling, and trim any excess overhang.
  15. Crimp the edges to seal the pies securely.
  16. Cut four steam vents in the top crust of each pie to allow steam to escape.
  17. Place the pies on the bottom shelf of the oven and bake for about 1 hour, or until the crust is golden brown and the filling is bubbly.
  18. If the crust browns too quickly, cover the pies loosely with foil halfway through baking.
  19. Remove from the oven and let the pies cool on a wire rack for at least one hour before serving to allow the filling to set.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1290.8kcal
% Daily Value *
Total Fat 66.5g103%
Saturated Fat 41.2g206%
Cholesterol 177.1mg60%
Sodium 2794.7mg117%
Total Carbohydrate 137.6g46%
Dietary Fiber 4.9g20%
Sugars 0.9g
Protein 32.7g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apple pie, cheddar crust, deep dish, holiday dessert, thanksgiving, rustic baking, fall recipe, cheese pastry, spiced apples, comfort food, hudson valley, vegetarian dessert, brown sugar, flaky crust, golden delicious, autumn baking, family style, classic american, pie filling, butter dough
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