Down home cooking comes in many flavors… that includes pie crust. Some folks are “BUTTER ONLY!” When it comes to making their pie crust. Some are “SHORTENING!” or “BACON FAT!”… or any combination of those.
There is nothing more down-home than homemade apple pie. I’m sure we can all think of other things, but to me Apple Pie is it. Now when you throw a nice slice of sharp cheddar cheese along with that slice of warm apple pie, I have floated off into another realm of bliss. So since we’re choosing camps with our pie making ingredients, I’m going to go ahead and throw another dynamic into your stance… “CHEDDAR CHEESE!”
This idea of combining sharp cheddar cheese in with my standard pie dough recipe was amazing and delicious. It ended up making an extra flakey crust, deeper flavor, with just a bite of cheddar you would expect to go along with a perfect apple pie. Cheddar pie crust has been around a long time, but I just happen to like mine the best, and I hope you do as well.
I think it would be as equally delicious with a shepherd’s pie, quiche, or a pot-pie. You can also experiment with other firm or hard cheeses to bring out different flavors for your sweet or savory recipe.
Keep this one in your recipe file. I’m holding on to it forever! Enjoy!
For a standard size pie dish, double crust (top and bottom)
2 cups all-purpose flour
1/4 teaspoon kosher salt or pinch of table salt
8 tablespoons frozen unsalted butter, cubed
5 tablespoons frozen shortening, cubed
1 packed cup (about 6 ounces) sharp cheddar cheese, shredded
5 tablespoons ice water
In a food processor add the flour and salt. Give the processor a pulse or two to combine the ingredients. Add the frozen cubed butter and shortening and pulse the mixture four or five times until you have a nice coarse meal… resembling coarse cornmeal. Add the shredded cheddar and pulse a few more time to break it all down into the coarse mixture. With the processor running add the five tablespoons of ice water and let the dough roll into a ball on its own inside the processor.
Remove the dough to a lightly floured surface. Form a nice satiny ball (don’t work the dough too much). Flatten the ball into a round disk, wrap in plastic wrap, and chill for an hour or longer.
When you’re ready to use with your recipe this dough will make a bottom and top crust in a standard size pie dish, or a large bottom crust in a deep dish pie dish.
Now…. If you need an easy apple pie recipe, I’ll toss my GO-TO recipe in the mix too. Nothing fancy, but always delicious!
SCOTTY’s Easy Apple Pie
3 pounds Honey Crisp Apples, skin on and sliced 1/4” thick
1 cup granulated sugar
1 heavy tablespoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” or any apple pie spice blend
3 tablespoons cornstarch
Add the sliced apples into a large mixing bowl. Toss in the sugar and More Than Pumpkin Pie Spice. Let the mixture set and the natural juices to flow free.
Roll your dough out, be it a single or double crust. Toss the apples with the cornstarch, clump-free and evenly. Pour the apples into the dish. Add the top layer of dough and crimp your pie edges. Brush with an egg wash (1 egg 1 tablespoon water, mixed) and bake your pie in a 400-degree oven for 15 minutes. Lower the temp of the oven to 350 degrees and bake an additional 35-40 minutes or until golden brown and the smell is driving you crazy.
Let the pie rest at least 45 minutes before slicing, and serve warm.