Deep Dish Apple Pie with Cheddar Cheese Crust
- Prep Time: 45 minutes
- Cooking Time: 50 minutes
- Serves: 10
This decadent dessert is perfect for Shavout. The sweet and gooey apples are nestled in a slightly salty, crispy crust, and the cheddar cheese gives the dish a little extra kick. Deep dish pie is messy, so be prepared to scoop out servings with a big spoon instead of attempting to cut neat slices. Enjoy!
- Part of Meal: Dessert
- Food Type: Dairy
- Service Temp: Warm
- Holiday: Shavuot
- Special Diet: Vegetarian
- Kosher Hostess Tip:
This pie can be made 1 day in advance and then reheated in a 350º oven for 20 minutes.
- Pie Crust
- 3/4 cup(s) grated cheddar cheese
- 2/3 cup(s) all purpose flour
- 6 tablespoon(s) cold unsalted butter, cut into 1/4-inch pieces
- 1 teaspoon(s) salt
- Pie Filling
- 4 tablespoon(s) unsalted butter
- 2 pound(s) apples, peeled, cored, and sliced in 1/4-inch thick pieces
- 1/2 cup(s) walnuts or pecans, chopped (optional)
- 1/2 cup(s) sugar
- grated zest of 1 lemon
- juice of 1 lemon
- 1/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) nutmeg, ground or freshly grated
- 1/4 teaspoon(s) ground cloves
- 1/2 teaspoon(s) salt
1. Combine cheddar cheese, flour, 6 tablespoons of butter and 1 teaspoon of salt in a large bowl. Using your fingers, mush it all together until a nice compact ball forms. This will take about 5 minutes (don’t worry the ball will form, just keep mashing it together).
2. Wrap the ball of dough in plastic wrap and refrigerate for at least 30 minutes. This crust can be made up to 1 day ahead of time and placed in the refrigerator.
3. While the dough is chilling, heat the 4 remaining tablespoons of butter over high eat in a large sauté pan with sloped sides.
4. When the butter is hot and melted, add the apples slices and cook for 10 minutes, occasionally tossing with a spatula.
5. Add the sugar, nuts, zest, juice, spices and salt to the pan. Stir the apple mixture and sauté for 15 minutes. The apples will start to soften and a brown syrup will form.
6. Preheat the oven to 375º.
7. Pour the apples and syrup into the pie pan.
8. Remove the crust from the refrigerator and place it between two sheets of wax paper. Roll the crust out with a rolling pin until its 1/8 – 1/4 inch thick and slightly larger than the pie pan. You want about 1 inch of overhang on all sides.
9. Peel one piece of wax paper off the crust and flip the crust over on top of the apples. Carefully tuck the overhanging crust into the pie pan and peel off the top piece of wax paper.
10.Slice two 2-inch slits into the crust with a knife.
11.Place the pie pan on a baking sheet to avoid spills in your oven and bake the pie for 50 minutes. Allow the pie to cool for 20 minutes and serve.