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Rosy Crab Apple Pie with Aged Cheddar Crust

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Level: Intermediate

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Description

An American classic filled with lightly sweetened tart wild apples and balanced with a sharp cheddar crust, this apple pie is sure to please even the pickiest of pie eaters.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup All-purpose Flour
  • ¾ teaspoons Salt
  • 1-½ cup Sharp Aged Cheddar Cheese
  • ¾ cups Vegetable Shortening
  • ¾ cups Water
  • FOR THE FILLING:
  • 1 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • ¼ teaspoons Salt
  • 6 cups Small Diced Crab Apples
  • 1 teaspoon Vanilla Extract
  • 1-½ Tablespoon Lemon Juice
  • ⅓ cups Water
  • 1-½ Tablespoon Butter

Preparation

For the crust:
In food processor, blend all purpose flour and salt for 30 seconds to aerate the flour. Add cheddar cheese and pulse food processor 10-15 times until cheese bits are not larger than pea size. Add vegetable shortening and pulse 10 times.

While pulsing, slowly add the water to the flour/cheese mixture. Keep pulsing until the mixture begins to stick together but has not yet formed a ball.

Dump mixture out onto well-floured surface. With hands, lightly cover the dough with flour so that it does not stick to your surface. Shape the dough into a ball and cut in half. Form 2 disc-shaped doughs and cover with plastic wrap. Refrigerate the discs for 1 hour.

Roll out one of the discs and fit into pie dish. (Dough circle should be roughly 1 1/2 inches larger than your pie dish diameter.) Place in refrigerator while making filling.

For the filling:
Preheat oven to 400ºF.

In a large bowl combine sugar, flour, lemon juice, and salt. Add apples and toss to combine.

Roll out second pastry disc for the top of the pie. Pour apple mixture into pastry-lined pie dish.

Cube butter into small pieces (3 horizontal cuts, 3 vertical cuts). Sprinkle mixture with water and dot the cubes of butter. Place second pastry on top of mixture and adjust. Cut vents and flute edges.

Bake at 400ºF for 50 minutes or until filling is tender and crust is browned.

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