½ cup water
¼ cup sugar
¼ cup honey
3 tablespoons lemon juice
½ teaspoon cinnamon
8 large Cortland or Granny Smith apples, cored, peeled and cut into ¼ – inch thick slices
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Seriously Sharp Cheddar, cut into small cubes
1½ cups King Arthur Unbleached All-Purpose Flour
1 tablespoon raw cane (demerara or turbinado) sugar
¾ teaspoon sea salt
1 cup chilled Crisco All-Vegetable Shortening
¼ cup ice water
Optional egg wash: 1 whole egg or 1 egg white whisked with small amount cold water
To make filling:
COMBINE water, sugar, honey, lemon juice and cinnamon; in large sauté pan. Place over medium-high heat until beginning to simmer; add apples and cook for 5 to 7 minutes or until golden in color and soft but not mushy.
TRANSFER apples to medium bowl with slotted spoon. Continue simmering liquid remaining in pan, stirring often, until reduced and slightly thickened; pour over apples, then stir in grated cheese. Set aside to cool.
To make crust and finish pie:
WHISK together flour, sugar and salt in large bowl.
ADD shortening and cut in with two knives, pastry blender or fingertips until in small bits; add ice water and toss until evenly moistened. Wrap and refrigerate for 1 hour.
PREHEAT oven to 400°F.
ROLL pastry out into two 12-inch-diameter circles. Fold circles in half to make easier to transfer, then unfold onto one large or two smaller baking sheets lined with parchment paper.
Place half of apple filling in center of each circle, leaving about 1 1/2 inches of edge uncovered. Fold uncovered edge of crusts over filling, pleating every couple of inches and leaving center open. If desired, brush top of crusts with egg wash.
BAKE pies for 30 minutes.
REMOVE pies from oven; tuck remaining cubed cheese among apples in open center of each pie. Return to oven for 10 minutes longer or until crust is golden brown.
SESRVE warm or at room temperature.
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