The dessert on our Thanksgiving table this year was Wisconsin Apple Pie. Wisconsinites love cheese and will put it into any dish that will tolerate it. For some reason apples and cheddar cheese like each other. No really. Try a slice with an apple wedge. So why not cheddar cheese in your apple pie. Cheddar baked unto the crust and in the topping add an amazing crunch to this awesome apple pie.
[For Crust]
1 c flour
1/4 tsp salt
1/3 c butter flavored shortening
1 to 4 Tbsp. water
1/2 c (2oz.) finely shredded cheddar cheese
[For Filling]
5 cups apples (2 granny smith and 3 MacIntosh), peeled and thinly sliced
1/2 c sugar
1/4 c flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 Tbsp lemon juice
[For Topping]
3/4 c sugar
3/4 c flour
1/4 tsp salt
1/3 c butter
1/2 c (2oz) finely shredded cheddar cheese
Stir together the flour and salt. Cut in the shortening to the size of small peas. Stir in the cheese. Sprinkle one Tbsp. or water over the mixture and toss with a fork. Repeat until all is moistened, add up to 4 Tbsp of water if necessary. Form into a disk and allow to chill at least 1 hour.
On a lightly floured surface, roll out the dough to form a 12 in. circle. Roll out onto the rolling pin the roll out into a nine inch pie plate. Trim to 1/2in beyond the edge of the plate and fold under the pastry. Finish the edge and do not prick. Cover the edges with foil.
Prepare topping by combining the sugar, flour, and salt. Cut in the butter until the mixture is crumbly. Stir in one cup of cheese. Preheat the oven to 375F.
Combine the apples, lemon juice, salt, cinnamon, flour, and sugar.*
Place in pie crust and the sprinkle with topping. Bake for 25 min then remove the foil and bake another 20 – 25 minutes until the top is golden and the fruit is tender.
*If using GF pie crust: cook and cover the apples and sugar spice mix on gentle simmer stirring often until apples are tender about 15-20 min. Allow apples to cool about 30 min then drain.
Shugga P's Gluten Free Goodness 