It’s apple season, which means that I’ve been on the lookout for new recipes to put all this seasonal bounty to good use. I found this recipe in the Company’s Coming Cheese Book, and I’m so pleased with it. Apple and cheese is a surprisingly delicious pairing. The recipe called for Granny Smith apples (which would have been a great fit, since they’re so tart), but I had McIntosh apples on hand so I just cut down the sugar instead.
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon salt
- 3/4 cup lard or shortening
- 1 1/4 cups grated sharp Cheddar cheese
- 1 egg
- 2 teaspoons apple cider vinegar
- 3-4 tablespoons cold water
- 3/4-1 cup sugar
- 1/4 cup all-purpose flour
- 1/4-1/2 teaspoon ground cinnamon
- 7 medium apples, cored, peeled, and sliced (tart apples such as Granny Smith preferred, reduce sugar otherwise)
- 1 cup grated sharp Cheddar cheese
Combine first amount of all-purpose flour, whole wheat flour, and salt. Cut in lard and first amount of cheese until the mixture is crumbly. Whisk egg, vinegar, and cold water and stir into the flour mixture until the dough clings together. Form two balls, wrap in plastic wrap, and refrigerate 1 hour. Preheat the oven to 375 degrees Fahrenheit. Roll out the bottom crust to 1/8 inch thickness and line a 10 inch pie plate. Toss the apple slices with the flour, sugar, and cinnamon. Arrange the slices in the pie crust, top with second amount of cheese. Top with the second pie crust, cut slits into it, and crimp the edges. Bake 1 hour on the bottom rack of the oven, let cool slightly, and enjoy.