Double Crusted Cheddar Apple Pie

Recipe Ingredients

		Cheddar Dough
2 2/3 cups	166g / 5.9oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1 1/2		Unsalted butter - cold, cubed
4 tablespoons	60ml	Vegetable shortening - cold
4 oz	113g	Sharp Cheddar - grated fine,
		And chilled well
2		Egg yolks - beaten lightly with
1/3 cup	78ml	Cold water
		Milk - as needed
		Filling
3 lbs	1362g / 48oz	McIntosh apples
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Cold unsalted butter - cut into bits

Recipe Instructions

Make the dough: In a food processor combine the flour and salt. Add the butter and shortening and pulse until it resembles very coarse meal. Add the Cheddar and pulse until it again resembles coarse meal.

Transfer the mixture to a bowl. Add the yolk mixture, tossing with a fork until it forms a dough. Add more cold water 1 tablespoon at a time, if necessary.

Form the dough into a ball, flatten it into a disc, and dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour or overnight.

Roll out half the dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch (1-quart) glass pie plate and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling.

Make the filling: Peel, core, and cut the apples into eighths. In a large bowl toss together the apples, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well. Transfer the filling to the shell and dot it with the butter.

Preheat the oven to 450 degrees.

Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk and cut slits in it with a sharp knife to form steam vents.

Bake the pie on a large baking sheet in the middle of the oven for 10 minutes. Reduce the temperature to 350 degrees and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

This recipe yields 1 (9-inch) pie.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9394) - from the TV FOOD - NETWORK

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