This entry was written on Christmas Eve but I didn’t have a chance till tonight to post it.
I started the Holiday baking this morning with two pies. The first one in was my apple pie. It is a high piled pie but don’t fear, it does bake down as the apples cook. Do though use a baking sheet under it to protect against spills!
In the ingredients I mention some items by weight, this works best if you have a scale handy. (And a scale is a good item to have on hand at all times!)
Do be sure to use an apple variety for baking, not a crisp eating apple. Otherwise it won’t bake down correctly.
Cheddar Crumble Apple Pie
1 9″ unbaked pie shell
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
5 Tbsp unsalted butter
1 1/2 lbs baking apples (about 3 medium)
1 Tbsp fresh lemon juice
6-ounces cheddar cheese, grated
4 tsp all-purpose flour
1/4 tsp fresh ground nutmeg
Preheat your oven to 375° and set the pie crust/pan on a baking sheet.
In a medium bowl mix the topping dry ingredients together, cut the butter into small pieces and add in. Mix quickly into small crumbs with your fingers, set aside.
In a large bowl add the lemon juice. Peel, core and thinly slice the apples. Toss with the lemon juice. In a medium bowl toss the grated cheese with the flour and nutmeg then add that to the apple bowl and mix well to coat.
Pile the apple mixture into the pie shell and spread out evenly. Sprinkle the topping on, getting into the nooks and crannies.
Bake for 40 to 50 minutes or until golden brown and smelling fantastic. Let cool for a couple hours before slicing.
Makes 1 9″ pie.