Cheddar Cheese Crust Apple Pie
Nothing beats a warm apple pie straight from the oven on a crisp autumn day.
We recently we apple picking in order to get some of the freshest apples available to make this family recipe. Want to know more about our apple picking adventure? (click here for link) Today I will be making my families apple pie recipe. First you want to Preheat oven to 425 degrees. Then wash, core and slice your apples into wedges. I refer to remove the skin after, but if it is easier feel free to peel them whole then slice. I like to use a mix of apples half granny smith and today, half red delicious. Sometimes I use pink ladies if they are available in place of the red delicious.
Next place your apples into a large mixing bowl and coat with orange juice. You can use lemon juice but I personally like the flavor the orange juice gives the pie. Add in your sugar, flour, and spices then toss the apple to coat evenly.
I love using fresh spices and fresh nutmeg when your make anything is fantastic!!! I purchase the actual nutmeg pods and grate my own fresh with this handy microplane available at Williams Sonoma. I swear to you that it really does make a noticeable difference.
Once you have coated the apples, pour into your pie shell. You can either make your own pie crust or you can use a store bought crust just make sure to butter your pie pan prior place the dough into the pan. Next you will want to cut your second pie crust into even strips to create a lattice top. I high recommend a lattice top for proper steam venting of the pie. Plus they are so pretty and will impress you family.
The first step to creating a lattice top is taking every other strip and laying it out across the pies like the picture above.
Next you fold back strips 1, 3, & 5 that your placed on the pie like the picture above. Then starting from the outside edge of your raining crust, place the strip over 2 & 4 on your pie. Replace strip 1, 3, & 5 back across your pie. Then fold back strips 2& 4, take the next section of your remaining crust and cover strips 1, 3, & 5 on your pie. Replace 2 & 4 back across pie continue this process until your reach the end and run out of crust. Then press your edges together to make a seal around the edges. It should look like this.
Now here is where I go off the map….. my father loved sharp cheddar cheese on his apple pie…… it’s a southern thing. Which in turn be came a family thing, to melt a piece of sharp cheddar cheese on top of your apple pie. I decided if I am making the pie to either add cheddar cheese into my crust or if I am using a pre-done pie crust I sprinkle it on top before baking. If you are just not sure about the whole cheese thing you can omit it, but you can always melt a piece on top after the fact if you want to try it.
THE GROCERY LIST:
- 1 Tbls Butter (to grease pan)
- 1/4 Fresh grated nutmeg
- 1 Tablespoons ground cinnamon
- 1/2 cup finely Shredded Sharp Cheddar Cheese (optional)
- Preheat oven to 425 degrees.
- Place the bottom crust in your pie pan.
- Toss cored apple slices with orange juice, both sugars, flour, cinnamon and nutmeg.
- Fill with apples, mounded slightly. Cover with a lattice work crust. (see pictures) Sprinkle with finely shredded cheddar cheese.
- Bake at 425 degrees 45-60 minutes, until apples are soft.