Nancy Fuller's Double-Crust Apple-Cheddar Pie

Name: Nancy Fuller's Double-Crust Apple-Cheddar Pie
Total time: 4 h
Yield: 8 - 10 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface; 2 tbsp. sugar; 1/2 tsp. kosher salt; 4 oz. sharp Cheddar cheese, grated (about 1 cup); 3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces; 1/3 to 1/2 c. ice-cold water; 1 1/4 lb. Granny Smith apples (about 3), peeled, sliced 1/3-inch thick; 1 lb. Golden Delicious apples (about 2), peeled, sliced 1/3-inch thick; 1/4 c. packed brown sugar; 3 tbsp. cornstarch; 1 tbsp. fresh lemon juice; 1/2 tsp. ground cinnamon; 1/4 tsp. freshly grated nutmeg; 4 tbsp. granulated sugar, divided; 1 large egg, whisked

You can't go wrong with this sweet and savory dessert.

By Nancy FullerPublished: Sep 20, 2019

3 Ratings

Jump to recipe

Dana Gallagher

Yields:

8 - 10 serving(s)

Total Time:

4 hrs

Is there anything more "farmhouse" than pie cooling on the ledge on a crisp November day? Enjoy this Double-Crust Apple-Cheddar Pie on Thanksgiving, or throughout the entire fall season.

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Ingredients

For the Crust

2 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
2 Tbsp. sugar
1/2 tsp. kosher salt
4 oz. sharp Cheddar cheese, grated (about 1 cup)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/3 to 1/2 c. ice-cold water

For the Filling

1 1/4 lb. Granny Smith apples (about 3), peeled, sliced 1/3-inch thick
1 lb. Golden Delicious apples (about 2), peeled, sliced 1/3-inch thick
1/4 cup packed brown sugar
3 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
4 Tbsp. granulated sugar, divided
1 large egg, whisked

Directions

1. Step 1Make crust: Pulse flour, sugar, and salt in a food processor to combine, 2 to 4 times. Add cheese and pulse to coat, 5 to 6 times. Add butter and pulse until the mixture resembles coarse meal, 6 to 7 times. Add water, 1 tablespoon at a time, pulsing until dough begins to come together.
2. Step 2Divide dough into two piles (one with two-thirds of the dough, the other with one-third of the dough); wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
3. Step 3Make filling and assemble: Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 3 tablespoons granulated sugar in a bowl.
4. Step 4Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Transfer apples to crust.
5. Step 5Roll remaining dough disk into a 12-inch circle. Lay dough over filling; trim to a 1-inch overhang. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
6. Step 6Brush crust with egg and sprinkle with remaining tablespoon sugar. Bake 15 minutes. Reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.