When it comes to apple pie, many of us have memories of the way our grandmother used to make it. Whether she used a mixture of butter and shortening, added vinegar or used her hands instead of a pastry cutter, the crust served as the bookends of a delicious tradition. By jazzing up a traditional, all-butter crust recipe with Borden® Extra Sharp Cheddar Cheese, this American classic is elevated into a slightly savory dessert, perfect for using up all those fresh-picked apples.
We opted for an all-butter crust, but this can be made by adding 1 ½ cups of shredded Cheddar cheese to your favorite pie crust recipe.
2 ½ cups unbleached, all-purpose flour, plus more for kneading
1 teaspoon salt
¾ cup cold, unsalted butter, cut into pieces
1 ½ cups Borden® Extra Sharp Cheddar Cheese, grated
½ cup ice water
4 sweet apples, peeled and sliced (like Pink Lady or Gala)
4 Granny Smith apples, peeled and sliced
½ cup sugar, or more to taste
1 tablespoon ground cinnamon
3 tablespoons flour
1 tablespoon lemon juice
1 egg, beaten
1 tablespoon water
In the bowl of your food processor, pulse together the cold butter, flour and salt until a course texture is formed, where the butter is a similar size to peas.
Slowly add in the ice water, 1 tablespoon at a time, pulsing after each addition until a dough comes together. You may need more or less water.
Once the dough has come together, pulse in the grated Borden Cheddar Cheese.
Turn dough onto a floured countertop and gently knead into one solid mound. Separate the dough into two and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or for up to two days if making in advance.
While dough is chilling, heat the oven to 375 F.
Prepare the filling by tossing together the peeled and sliced apples, flour, cinnamon, sugar and lemon juice.
Once the dough is chilled, unwrap one disk and roll out on a floured surface in a rectangle large enough to hang over the edges of a small sheet pan.
Transfer the dough to the pan, pressing gently into the corners. Top with apple mixture and spread out evenly.
Unwrap and roll out the other disk on a floured surface into a rectangle. Using a pizza cutter, cut ½-inch strips lengthwise from the dough to make a lattice top.
To make the lattice, start by laying half the strips diagonally across the pan. Then, begin weaving the remaining strips to make the lattice design. This is done in an over-under pattern.
Once all the strips are successfully weaved, trim and crimp the edges with the edges of the bottom crust.
Mix together the egg and water and use a pastry brush to apply the egg wash to the top of the crust.
Bake 35–40 minutes, or until filling is bubbly and crust is golden. Cool completely before serving.