Apple Pie with Cheddar Buttermilk Crust
 
 
Apples and sharp cheddar cheese are a match made in heaven. This is my desert island pie. It is perfect for both dessert and breakfast. This pie has the perfect combination of savory/sweet and crispy/soft. The the crust is buttery and sharp and the apples are luscious.
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Ingredients
  • 2 ½ C all purpose flour
  • 1 T sugar
  • 1 t kosher salt
  • ⅛ t cayenne
  • 1 C shredded sharp cheddar
  • 1 C (2 sticks) cold butter - cubed
  • ½ C cold buttermilk
  • 3 lbs of mixed variety apples - I used Cortlands and macs
  • 1 T lemon juice
  • ¼ C all-purpose flour
  • ¼ t salt
  • ⅛ t cinnamon
  • ½ C sugar
  • 1 egg - beaten
Instructions
  1. For the pastry combine the first 2 ½ C flour, 1 T Sugar, kosher salt, cayenne and shredded cheese in the bowl of a stand mixer on low speed. Mix for a few seconds.
  2. Add cold cubed butter. Mix on medium-low speed until the butter is the size of large peas.
  3. Increase the mixer speed to medium and add the cold buttermilk.
  4. Mix the dough until it is just combined and somewhat shaggy looking.
  5. Dump the contents of the bowl on a lightly floured surface. Use a bench scraper or knife to divide the dough into two equal portions. Form each portion into a round-ish puck.
  6. Wrap each puck in plastic wrap and refrigerate for at least 30 minutes.
  7. Now is a good time to preheat your oven to 400°.
  8. To roll out the dough, remove one dough puck from the refrigerator remove the plastic from the dough.
  9. Lightly flour your surface and the dough.
  10. Begin with a rolling pin at the center of the dough. Roll with long strokes and even pressure. If the dough ever begins to feel sticky or sticks to the rolling pin sprinkle a little more flour on the dough and rolling surface. If the dough begins to feel melty and warm, refrigerate it for a few minutes.
  11. Roll the first puck to a 15-16 inches diameter circle. Do not worry if you don’t have a perfect circle. You will trim the dough later.
  12. Fold the rolled dough in half and then in half again. Gently pick up your dough and place it in a pie plate with the corner of the fold at the center of the plate. Gently unfold the dough.
  13. Press the dough into the pie plate. Using scissors, trim the overhanging dough. You will want one inch of dough hanging over the edge of the plate.
  14. Set aside the pastry-lined pie plate.
  15. Peel, core and slice the apples thinly.
  16. Toss the sliced apples in a large bowl with the lemon juice.
  17. In a small bowl combine the dry ingredients.
  18. Using your hands gently toss the sliced apple with the dry ingredients and set aside
  19. Dump seasoned apples into the pie plate and gently press the apples into an even mound.
  20. Roll the second pie dough puck exactly like the first.
  21. Gently fold it in half and then in half again.
  22. Center the corner of the dough fold on your mound of apples. Gently unfold the dough.
  23. Following the edge of the bottom crust, use scissors again to trim the top pastry.
  24. Fold the top pastry over the bottom pastry and crimp using your favorite method.
  25. Brush the top pastry lightly with the beaten egg and use a paring knife to cut some steam vents in the top pastry.
  26. Bake the pie on the lowest shelf of the oven for 20 minutes.
  27. Reduce oven temperature to 350° and move the pie to the middle shelf in the oven. Bake for another 40 minutes.
  28. If your pie looks like it is browning too quickly, cover it with a piece aluminum foil.
  29. The pie is done when slow bubbles appear through the steam vents. The pie may need additional time in the oven. Check the pie in 5 minute increments.
  30. Remove the pie from the oven and let it cool at least 30 minutes before serving.
Notes
The best cheddar flavored crust are made with good quality sharp cheddar that you grate yourself. I am a New Englander. Cabot’s sharp cheddars are the only cheddar cheese to grace my fridge. Use your favorite sharp cheddar for the best results and strongest cheese flavor.
Recipe by Tart of Gold at https://atartofgold.com/apple-pie-with-cheddar-buttermilk-crust/