“I love to use Cabot Greek style yogurt for the topping on pies in place of whipped cream. Cabot makes Honey, Coconut, Strawberry, and Vanilla Bean that are great as dessert toppings!” ~Beth Kennett, Liberty Hill Farm
3 cups King Arthur All-Purpose Flour
1 teaspoon salt
1 cup Cabot Salted Butter
1 tablespoon apple cider vinegar
1 cup very cold water
4 ounces Cabot Sharp, Extra Sharp, or Seriously Sharp Cheddar, grated (about 1 cup)
4 cups peeled, cored, thinly sliced apples
½ cup sugar
¼ cup maple syrup
2 teaspoons apple pie spice (or a combination of cinnamon, nutmeg and allspice)
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PREHEAT oven to 375°F.
COMBINE flour and salt in a large bowl. Cut butter into mixture until it reaches a crumblike texture.
MIX egg, vinegar, cold water together and add to the flour blend being careful not to over mix. Fold in grated cheese. Be gentle or the dough will be tough.
DIVIDE into 2 parts and roll out each half. Place ½ of dough in the bottom of the pie plate. Pat into place.
To make the filling:
COMBINE apples, sugar, maple syrup, and spices in a large bowl. (add ½ cup fresh cranberries if you choose) Pour mixture into pie plate. Top apples with thin slices of Cabot Cheddar. (Orne Meadow, Farmhouse Reserve, or Seriously Sharp- your preference)
TOP pie with other ½ rolled out crust. Trim and crimp crust, or create any crust design that you'd like.
BAKE at 375°F for about 45 minutes and remove from oven when crust is nice and brown.
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester VT.
I have had the pleasure of visiting
Beth’s B&B at Liberty Hill Farm in Vermont.
Having this amazing apple pie after a fabulous homemade
dinner, was like heaven on earth! It is wonderful!