Apples and cheese: a classic combination. If you cut the apples early, sprinkle with lemon juice and drain before proceeding. Get the recipe for Buttery Pie Crust.
Recipe Ingredient Details:
1 Buttery Pie Crust, unbaked, chilled
3/4 cup grated sharp white cheddar cheese
2/3 cup all-purpose flour
1 tablespoon natural cane sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into chunks
2 tablespoons cold evaporated skim milk
3 Braeburn apples (about 1½ pounds)
3 Granny Smith apples (about 1½ pounds)
Zest and juice of ½ lemon
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup natural cane sugar
3 tablespoons all-purpose flour
Roll out pie crust; fit into a 9-inch, deep-dish pan. Refrigerate until ready to use.
Place cheese, flour, sugar, and salt in a food processor; 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.
Preheat oven to 425°. Peel and thinly slice apples. Transfer to a large bowl and toss with lemon zest and juice. Stir in spices, sugar, and flour; toss until coated. Remove pie plate from fridge; pour in apple mixture.
Roll out cheesy dough and fit over top of pie. Trim and flute edges. Cut 5 steam vents, about 1½ inches long, in crust. Bake for 20 minutes. Reduce heat to 350° and bake 40–45 minutes more, until crust is brown and filling is bubbly. Check crust and cover lightly with foil if it’s getting too brown. Serve warm (reheat at 350° for 20 minutes).
Recipe Additional Notes:
PER SERVING: 290 cal, 12g fat (3g mono, 1g poly, 8g sat), 30mg chol, 5g protein, 42g carb, 3g fiber, 123mg sodium
Mon, 2013-12-02 12:57