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Author Notes: In my family, apple pie was a staple all fall and winter. And it was a breakfast food, served with a healthy slice of very sharp Vermont cheddar. I created this pie with those memories in mind. - MrsWheelbarrow - MrsWheelbarrow
Food52 Review: This pie is a hearty celebration of autumn. MrsWheelbarrow layers in traditional apple pie spicing in just the right proportions and balances it all with a cloak of maple syrup and a savory cheddar crust. The heavy cream and egg yolk wash gives the crust gorgeous golden coloring. - Kristen
Serves 9" deep dish pie
Make the Crust
- 2-2/3 cups AP flour
- 4 ounces cold butter
- 4 ounces extra sharp grated cheddar, cold
- 1/2 cup ice water
- pinches salt
- In a food processor, pulse the flour, butter and cheddar until just cut in. (if you don't have a processor, this can be done with your fingers, a pastry cutter, or two knives)
- Dump in the ice water and run the processor until the dough forms a ball. (or stir, gather the dough with your hands, with the heel of your hand, place the dough on the counter and push away from you, gather again, push away again.)
- Form the dough into two disks, one slightly larger than the other. Refrigerate four hours or overnight.
Make the Pie
- 5 cups mixed fall apples, peeled and sliced 1/3" thick
- 1/2 cup maple syrup
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 2 tablespoons butter, cut up
- 1 egg yolk
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- Peel the apples. Cut in half. Use a melon baller to take out the core. Slice into half moons. Toss into a bowl with the lemon juice as you cut, to keep their color fresh. Add the maple syrup, flour, sugar and spices and stir it all around gently.
- Place a deep dish pie pan in the freezer to chill. Take one disk of dough and roll it out to fit the bottom of the pie dish with a healthy 1"+ overhang. Sprinkle with a little sugar.
- Pile the apple mixture into the pie pan lined with a bottom crust and dot with butter.
- roll out the top crust (the slightly larger disk) and drape over the apples, allowing for a 1"+ overhang. (I cut a heart out of the center of the dough as a steam vent - you can just vent the top with a knife, if you want.)
- Make the edges pretty - I just pinch the dough together, but you can use a fork to make a crimped edge, add a braid, whatever looks pretty to you. Beat the egg yolk with the cream and brush the top crust. Put the pie in the freezer for an hour.
- Preheat the oven to 425°. Bake for 20 minutes. Reduce the oven temperature to 350° and bake an additional 45 minutes, tenting with foil if it gets too dark.
- Allow the pie to cool for a couple of hours before slicing.