CHEDDAR
DOUGH:
2 2/3 cups
all-purpose flour
1/2 teaspoon
salt
1 1/2 sticks
(12 tablespoons) cold unsalted butter, cubed
4 tablespoons
cold vegetable shortening
4 ounces
sharp Cheddar, grated fine and chilled well
2 egg yolks
beaten lightly with 1/3 cup cold water
Milk FILLING:
3 pounds
(about 8) McIntosh apples
3/4 cup sugar
2 tablespoons
all-purpose flour
1 teaspoon
cinnamon
1/4 teaspoon
freshly grated nutmeg
1/4 teaspoon
salt
1 tablespoon
fresh lemon juice
2 tablespoons
cold unsalted butter, cut into bits
Make the
dough:
In a food
processor combine the flour and salt. Add the butter and shortening and pulse
until it resembles very coarse meal. Add the Cheddar and pulse until it again
resembles coarse meal. Transfer the mixture to a bowl. Add the yolk mixture,
tossing with a fork until it forms a dough. Add more cold water 1 tablespoon at
a time, if necessary. Form the dough into a ball, flatten it into a disc, and
dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour or
overnight.
Roll out half
the dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch
(1-quart) glass pie plate and trim the edge, leaving a 3/4-inch overhang. Chill
the shell and the remaining dough while making the filling.
Make the
filling: Preheat the oven to 450 degrees. Peel, core, and cut the apples into
eighths. In a large bowl toss together the apples, 3/4 cup of the sugar, the
flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the
mixture is combined well. Transfer the filling to the shell and dot it with the
butter.
Roll out the
remaining dough into a 13- by 14-inch round on a lightly floured surface, drape
it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang
under the bottom crust, pressing the
MARIE
APPLE PIE DOUBLE CRUSTED CHEDDAR
Page 2
edge to seal
it, and crimp the edge decoratively. Brush the crust lightly with the milk and
cut slits in it with a sharp knife to form steam vents. Bake the pie on a large
baking sheet in the middle of the oven for 10 minutes. Reduce the temperature
to 350 degrees and bake the pie for 20 to 25 minutes more, or until the crust
is golden and the apples are tender.