Apple Cheddar Pie

A slice of apple pie topped with a thick slice of sharp cheddar is one of life’s greatest culinary delights. This week all of us are excited to bring you this great recipe for Apple -Cheddar Pie. We went to great lengths at Revista Amar to elevate each component—the flaky, cheesy dough, the spice-infused filling, and the fat chunks of cheese—to their natural, exceptional heights. Enjoy making this pie as much as we at Revista Amar in Toronto enjoy eating it.

Apple Cheddar Pie Revista Amar

INGREDIENTS

  8 Portions 

Dough

  1. 2 – Granulated Sugar 1 tbsp.
  2. 1 – Teaspoon kosher salt
  3. 5 – Ounces. shredded strong cheddar cheese (about 114 cups)
  4. ¾ – 1 chilled whiskey cup

Completion and Assembly

  1. 3 – 5 pound Granny Smith or other firm sweet-tart apples (about 7), peeled, cored, and thinly sliced
  2. ¾ – dark brown sugar, 1 cup (packed)
  3. ¼ – cup bourbon
  4. 1 – tsp. lemon zest, finely grated
  5. 2 – Tbsp. freshly squeezed lemon juice
  6. 2 – tsp. cinnamon powder
  7. ¼ – tsp. allspice, ground
  8. ¼ – tsp. freshly ground cloves
  9. ½ – 1 teaspoon kosher salt
  10. 3 – 2 tablespoons unsalted butter
  11. 1 – 1 tbsp. cornstarch plus 1 tbsp.
  12. Flour for all purposes (for surface)
  13. 1 – egg of considerable size
  14. 1 – 2 tablespoons demerara sugar
  15. 8 – 14 “-slices of strong cheddar cheese, thick (about 8 oz. total)
  16. 1 – Egg of considerable size
  17. 1 – 2 tablespoons demerara sugar
  18. 8 – 14 “-slices of strong cheddar cheese, thick (about 8 oz. total)

Extra Ordinary Equipment

A nine “-pie dish with a circumference of 12 inches (not deep dish)

PREPARATION

Apple Cheddar Pie - Revista Amar

Dough

Step One
In a food processor, pulse flour, granulated sugar, and salt to mix. Process cheese and butter until pea-size butter chunks remain, about 15 seconds. Transfer the mixture to a large bowl. Pour whiskey and 14 cup icy water over the top. Mix vigorously with a fork until larger clumps form and the dough holds together when squeezed between your fingertips. Knead dough with your hands until no dry areas remain (if dough is too dry, add 1–2 Tbsp. ice water). Take care not to overwork!

Step Two
Halve the dough. About 1 inch of pressure should be applied to two discs “hefty. Smooth up any cracks around the discs’ perimeters and then tightly wrap in plastic wrap. Refrigerate for at least 1 hour.

Step Three
Make Ahead: Dough can be made up to 5 days in advance. Maintain a cold state.

Completion and Assembly

Step Four
In a large resealable plastic bag, combine the apples, brown sugar, whiskey, lemon zest and juice, cinnamon, allspice, cloves, and salt. Seal and toss to coat evenly. Allow at least one hour or up to overnight for chilling, tossing bag occasionally to ensure apples are evenly covered in liquid.

Step Five
Preheat oven to 400 degrees Fahrenheit. In a medium saucepan over medium heat, cook butter, stirring frequently, until it foams and then browns, 3–4 minutes.

Step Six
Transfer apple mixture to a large mixing bowl, along with fluids. Toss in brown butter and cornstarch to coat.

Step Seven
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Allow dough to come to room temperature for 5 minutes before rolling out 1 disc to a 12 inch diameter on a lightly floured board “circular. Transfer round to pie dish with care. Lift up the edges and allow the dough to fall into the dish, then press dough firmly against the dish’s sides and bottom. Trim, leaving approximately a 12 “apex.

Step Eight
In a separate bowl, whisk together the egg and 1 teaspoon water and brush around the edge of the dough. Allow to chill while you roll out the remaining disc of dough to a 12 inch diameter “circular. Transfer carefully to prepared baking sheet and refrigerate until ready to use.

Step Nine
Arrange apple mixture in pie plate in rough concentric rounds, snuggling them together to avoid gaps. (Don’t go overboard here, but pack them in tightly—a lot of additional space can result in a sunken top crust.) Any residual juices from the apple mixture should be poured over.

Step Ten
Place the second round on top of the filling. Trim the top round’s borders, leaving a 1 inch gap “apex. Fold the top round’s edge up and over the bottom round’s edge; press together to seal. Crimp the edge and brush the entire top with the remainder of the egg wash. Sprinkle demerara sugar on top. Remove a few 3 “Top slits allow steam to escape. Chill pie dish for 20 minutes on a foil-lined rimmed baking sheet.

Step Eleven
Bake pie for 15–20 minutes, or until crust begins to colour. Reduce oven temperature to 350° and continue baking, tenting with foil if the crust becomes too dark, until the crust is a deep golden brown and the liquids are thick and bubbly, another 85-100 minutes. Nota bene: This pie is tricky to over bake. Assure that the fluids are bubbling vigorously and the bottom crust is fully browned. This is critical for a crisp top and a set filling. If you remove the pie from the oven too soon, you risk under cooked apples and a soggy bottom!

Step Twelve
Transfer pie to a wire rack to cool for a minimum of 4 hours before serving. Serve alongside pieces of cheese.

Step Thirteen
Make Ahead : The pie can be prepared one day in advance. Allow to cool before covering with foil and storing at room temperature.

Begin Cooking.