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View more "Desserts & Sweets" recipes Granny Smith Apple Pie with Cheddar Crust Recipe

Granny Smith Apple Pie with Cheddar Crust

Dairy Farmers of Canada
Comments
  • Course Desserts & Sweets
  • Prep. Time 30 - 40 mins
  • Cooking Time 50 mins
  • Refrigeration Time 30 mins
  • Yields 8 servings
  • Course Desserts & Sweets
  • Prep. Time 30 - 40 mins
  • Cooking Time 50 mins
  • Refrigeration Time 30 mins
  • Yields 8 servings

Cheddar comes in many varieties: Mild, medium, old, and extra-old.


Ingredients


Crust:
2 cups (500 mL) Five Roses All-Purpose Flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) grated Sharp Canadian Cheddar cheese
1/2 cup (125 mL) Milk

Filling:
1/2 cup (125 mL) brown sugar, lightly packed
2 tbsp (30 mL) Five Roses All-Purpose Flour
1/2 tsp (2 mL) grated lemon zest
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
4 large Granny Smith apples, peeled and thickly sliced
2 tbsp (30 mL) grated Sharp Canadian Cheddar cheese

Preparation

Crust:
In food processor, combine flour and salt. Add butter; pulse until mixture resembles coarse crumbs. Add Sharp Canadian Cheddar cheese. With machine running, drizzle in milk, processing just until dough comes together. Press dough into ball. Wrap in plastic; let rest in refrigerator for 30 minutes.

Filling:
In large bowl, mix together brown sugar, flour, lemon rind, cinnamon and ginger. Add apples and toss to coat; set aside.

Between two sheets of waxed paper, roll out dough into 13-inch (33 cm) circle. Transfer to large baking sheet. Spoon apple mixture into centre. Fold sides up over filling, leaving filling exposed in centre. Fold edge of pastry over to make finished edge.

Bake on lower rack in 425 ºF (220 ºC) oven for 20 minutes; reduce heat to 350 ºF (180 ºC) and bake for 30 minutes or until fruit is tender and crust is golden. Remove from oven and sprinkle with Sharp Canadian Cheddar cheese, if using. Let cool before serving.

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Cheddar comes in many varieties: Mild, medium, old, and extra-old.

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Cheddar comes in many varieties: Mild, medium, old, and extra-old.

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