Cheddar Maple Apple Pie

I tend to like a little cheese with my apples.  Not all the time, but there it definitely appeals to me.  Add a little bit of cinnamon sugar with it and you have a winner.  I used to buy apple cinnamon cheddar cheese at a grocery store near where I used to live.  So delicious.  I thought about that cheese the entire time I was making this pie.  Tart apples are mixed with cinnamon and sugar, maple syrup and white cheddar cheese.  It was absolutely delicious.  The cheese didn't stand out quite as much as I would have liked flavor wise, but the pie was delicious none the less.  Original recipe from Better Homes and Gardens.

Cheddar Maple Apple Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Filling:

1/2 cup granulated sugar

4 Tablespoons all purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

7 medium granny smith apples, peeled, cored, and sliced

6 ounces (about 1 1/2 cups) shredded white cheddar cheese

1/4 cup maple syrup

Extra maple syrup for drizzling (if desired)

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, stir together the sugar, flour, cinnamon, and salt.  Add the apples and toss to coat evenly.  Add the shredded cheese and maple syrup and toss until evenly distributed.  Transfer the apple mixture to the pastry lined pie plate.  Roll out the second disk of pie dough and place on top of the apples.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.

Bake the pie in the preheated oven for 40 minutes.  Place a piece of tin foil loosely over the pie, and continue baking for about 30 minutes more, or until the filling is bubbling in the center of the pie (not just the edges, or the middle will not be completely done).  Remove from the oven and let cool completely before serving (I like to refrigerate mine until chilled before serving). Drizzle the pie with extra maple syrup, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy