Murray's Apple-Cheddar Pie
Recipe: Murray's Apple-Cheddar Pie
Murray’s Apple-Cheddar PieA sweet, easy to make chutney that serves as the perfect accompaniment to any cheese.
As the old saying goes, “That’s as American as Cheddar Cheese and Apple Pie”...or at least that’s how we remember it now that we’ve tasted this pie with Cheddar IN the crust. While it may seem strange, the pairing of Apple Pie and Cheddar goes back decades and makes perfect sense: the sugar and spice of pie plays perfectly against a salty, creamy cheddar cheese. We’ve chosen Jasper Hill Farm Cabot Clothbound as the cheddar for our pie crust -- its notes of brown butter and toasted nuts is only amplified as the crust bakes to a golden brown. Be warned: once you taste this pie, all other apple pies may be ruined for you forever.
Murray’s Apple-Cheddar PieA sweet-savory play on the classic pairing, sure to be the star of your holiday dessert table.
- Prep Time : 45 min.
- Cook Time : 1 hr 15 min.
- Total Time : 2 hrs.
- Serves 8
- FOR PIE CRUST
- 2 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 1/2 cups Cabot Clothbound Cheddar, grated
- 3/4 cups cold butter, diced
- 1/4 cup ice water
- FOR FILLING
- 4 lbs Granny Smith Apples, peeled, de-seeded and thinly sliced
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 1/2 lemons, juiced (about 3 tbsp) and zested
- 1 orange, zested
- 1/4 cup all purpose flour
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 tsp salt
- 1 egg
- 1 tbsp water
- 1 tbsp Demerara sugar (“Sugar in the Raw”)
- To make the pie crust, put the flour, salt, and sugar in a food processor and pulse quickly. Then add the butter and grated cheese and pulse just until small pieces of butter and cheese remain, then drizzle in the ice water between pulses. The dough should just come together – depending on the humidity however, you may need to add a little more water to the dough.
- Portion the dough into two small disks, then cover each with plastic wrap and chill in the refrigerator for at least 1 hour.
- Heat the oven to 400 F.
- For the filling, add the sliced apples, sugar, zest, lemon juice, flour and spices into a large mixing bowl and mix until the apples are coated thoroughly. Put aside while preparing the pie crust.
- On a floured surface, roll out the chilled dough to 12 inch rounds to an even thickness. Chill one of the rounds and place the other round into a 9 inch buttered pie pan.
- Fill the pie with the apple slices, taking time to layer them into the pie shell so they are packed tightly. Pour any remaining juices over the apples.
- Once filled, remove the top pie crust round from the refrigerator and carefully place over the apples. There should be about 1-2 inches of overhang for each round. Crimp the edges together using your fingers or a fork.
- Whisk the egg with the water to make an egg wash, then use a pastry brush to coat all of the visible shell on top. Sprinkle the demerara sugar over top. Cut a hole in the middle or several slits around the top to help the steam escape while cooking.
- Place the pie on a parchment-lined sheet tray and bake for about 1 and ¼ hours, rotating halfway through, until the juices are just bubbling. Let cool slightly then serve.