Sunday, August 24, 2014

Cheddar Cheese Crust

I can't seem to locate the history of apple pie with cheddar cheese. But R tried an apple crostata with cheddar cheese crust at Crema and I've been intrigued ever since. So, with a bowl full of Pink Pearl apples, I decided to make an apple pie with a cheddar cheese crust. Here we go...

  • 1/2 C butter
  • 2-1/2 C flour
  • 1/2 C dark rye flour
  • 4 T water
  • 3 T vodka
  • 1/2 C shredded cheddar cheese
  • 1 t ground cinnamon
  • 1-2 T organic granulated sugar

I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, rye flour, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add in cheddar cheese and ground cinnamon. Pour in ice water and vodka 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note that too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

While the dough chills, make your pie filling. Set aside.

Press your crust into a baking dish. Sprinkle with granulated sugar. Place crust in the freezer while you heat the oven. Preheat the oven to 425 degrees F.

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