Apple Pie with Comte Cheese Crust
October, 2004

Serves 8 / Comte cheese is made from the rich milk of pampered cows fed on grasses and wildflowers near France’s Jura Mountains. Its nutty, bold flavor makes a slightly tangy crust perfectly matched for apple pie. (You can also substitute sharp white cheddar.) This recipe dispenses with a bottom crust and features a sturdy top crust, allowing it to be made ahead of time and warmed before serving.


3/4-1 cup grated Comte cheese, packed

2/3 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold evaporated skim milk


4 Braeburn apples (about 1-1/2 pounds)

4 Granny Smith apples (about 1-1/2 pounds)

1 lemon, zested and juiced

1/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 cup sugar or sucanat

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, cut into small slices

1. Place cheese, flour, sugar, and salt in a food processor and stir. Pulse in butter, forming large chunks. Add milk and pulse just until dough holds together. Collect dough into a ball and flatten into a thick disk. Wrap in plastic and refrigerate for 30 minutes.

2. Preheat oven to 425°F. Peel and thinly slice apples. Transfer to a large bowl and add lemon zest and juice; toss. Stir in spices and sugar or sucanat; toss until well-coated. Pour into a deep-dish, 10-inch pie plate. Sprinkle with flour and dot with remaining butter.

3. On a lightly floured board, roll dough to fit top of pie and place over filling. Trim and flute edges. Cut 5 steam vents in crust. Place in oven; immediately reduce temperature to 350°F. Bake for 35–45 minutes until crust is brown and filling is bubbly. If crust gets too brown, cover lightly with foil. Serve warm (reheat at 350°F for 20 minutes).

PER SERVING: 358 cal, 40% fat cal, 16g fat, 10g sat fat, 43mg chol, 7g protein, 49g carb, 4g fiber, 138mg sodium