When I think of foods that pair together nicely the obvious answer is peanut butter and chocolate (duh!) but there are of course others: salmon and dill, beets and goat cheese, figs and bacon (but what doesn’t bacon go with?), and so on and so forth. But I live in Wisconsin now and we all know what Wisconsin is known for: yes, I’m talking about cheese. In Wisconsin restaurants they put a slice of cheddar cheese on apple pie… wha-wha-what???
I’ve actually had this recipe for long before I moved to Dairyland so it seems fitting that I wound up in this fine state. However, this recipe one-ups the slice of cheese on top of the apple pie by incorporating the cheese into the crust. It’s pure genius and must be tried immediately.
I highly recommend enjoying it heated up with a scoop of vanilla ice cream on top. Yet another wonderful pairing!
Apple Pie with Cheddar Crust (found at www.marthastewart.com)
- 1 1/2 pounds (about 3) Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick wedges
- 2 pounds (about 5) Cortland apples, peeled, cored, and cut into 1/4-inch thick wedges
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten
- Cheddar Crust dough (see recipe below)
Preheat oven to 450 degrees. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.
Cheddar Crust (found at www.marthastewart.com)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
- 4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
- 1/2 cup ice water
Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.