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Categories:
butter apples dark brown sugar unsalted butter flour ground cinnamon freshly ground nutmeg kosher salt diameter egg
Viewed: 30 - Published at: 7 years agoIngredients
- Butter, for greasing the pie dish
- 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
- 1 cup coarsely grated sharp white Cheddar (4 ounces)
- 2/3 cup dark brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
- 1 egg white, beaten until frothy
Method
- Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
- Cut the apple quarters into 3 wedges.
- Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
- Unroll one crust and place in the buttered pie dish.
- Brush the inside of the crust with some of the egg white to coat.
- Pour the apple filling into the crust.
- Unroll the second crust and place on top of the filling.
- Pinch the edge of the top crust and the edge of the bottom crust together to seal.
- Fold the double edge under and crimp, making a decorative edge.
- Brush the top of the pie with more of the egg white.
- Cut several slits in the top crust to allow steam to escape.
- Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour.
- Cover the edges of the pie with foil if the crust browns too quickly.
- Cool the pie for about 20 minutes before serving.
