Nothing beats a slice of fresh apple pie! Our simple apple pie recipe features the sharp, nutty flavor of one of our most popular cheddar cheeses—our Cabot Sharp Cheddar—along with sweetly decadent Gala or Cortland apples. This is one pie recipe that you definitely shouldn’t miss. The recipe, which makes eight servings, is fairly straightforward to make, making it a fantastic dish to cook up for family gatherings or large dinners. After trying the recipe, please share it and post your thoughts about the dish with your friends and family on Facebook, Twitter and Pinterest.
6 cups peeled, cored and thinly sliced cooking apples, such as Gala or Cortland (about 3 pounds apples)
¾ cup sugar
2 tablespoons instant tapioca
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons Cabot Salted Butter
1 tablespoon milk (optional)
8 ounces Cabot Vintage Choice, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, sliced
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To Make Crust:
WHISK together in a large bowl flour, sugar and salt until well blended.
CUT butter and shortening into pieces and add to dry ingredients; work in with your fingertips until mixture resembles coarse meal, with no pieces larger than a pea.
SPRINKLE ice water on top, a tablespoon at a time, tossing everything together to combine. When dough holds together easily when pressed, stop adding water.
DIVIDE dough into two balls and press into flat disks. Wrap in plastic wrap and refrigerate for 30 minutes.
To make filling and bake pie:
TOSS together apples, sugar, tapioca, cinnamon, nutmeg and salt.
UNWRAP one disk of dough. Roll out on well-floured surface, rotating, turning over and sprinkling with more flour as needed, into approximate 12-inch round. Fold in half and transfer to 9-inch deep-dish pie plate, easing, not stretching, it into place.
SPOON apple mixture into pie plate. Cut remaining 2 tablespoons of butter into pieces and place on top of apples.
ROLL out second disk of dough. Moisten edge of bottom crust with water and place top crust over apples. Press edges of dough together, trimming excess to about ½ inch. Tuck dough under itself and crimp with your fingers or a fork to seal. Make several slits in top crust to allow steam to escape. Brush top with milk if desired. Refrigerate pie while you preheat oven.
PLACE oven rack in middle position and preheat oven to 425°F.
BAKE pie for 20 minutes. Reduce oven temperature to 350°F and bake for 35 to 45 minutes longer or until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly.
COOL to lukewarm or room temperature and serve with cheddar on the side.
Recipe courtesy of Dottie Jacquier of Laurel Brook Farm, East Canaan, Connecticut one of the 1,100 farm families who own Cabot Creamery Co-operative.
NOT A REVIEW:
Suggestion, add 1 or 1.5 cups of shredded sharp cheddar to the crust.
Your Apple Pie recipe looks easy and delicious! I want to bake this pie to see if it really comes out of the oven looking that scrumptious. Perhaps the type of apples that one uses makes the difference. Cabot Cheese would make it just about PERFECT!
I love apple pie with cheddar cheese on top and never thought to add the cheddar to the filling. Thanks for the great idea and the recipe, I can't wait to try it!