Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour
• Heaping 1/4 tsp. salt
• 1 cup shredded Cheddar cheese
• 1/2 cup (1 stick) unsalted butter
• 1 tsp. lemon juice or vinegar
• Approximately 4 to 5 Tbsp. cold water
• Filling:
• 5 medium Granny Smith apples (about 6 cups sliced)
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1 cup apple cider or apple juice
• 1/2 cup brown sugar

Directions

1. Crust:

2. In a medium-size mixing bowl, whisk together the flour and salt. Using a pastry blender, two knife, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.

3. Divide the dough is half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate which preparing the other.

4. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of rolling pin as possible; the fewer times you tough the crust at this point, the more tender it will be when it is baked.

5. Transfer the circle of dough to a 9-inch pie plate and gently fit it to the pan’s contours. Note: if you push and stretch the dough too much during this stage, it will shrink when you put it in the oven.

6. Filling:

7. Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy.

8. Spoon the apples into the crust. You may drizzle a spoonful or so of the liquid over the apples, but too much liquid will result in a soggy bottom crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan’s rim). and crimp.

9. Bake the pie in a preheated 425 degree oven for 15 minutes, then lower the heat to 375 degrees; bake for an additional 35 to 45 minutes, until the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.

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