Cheddar Apple Pie

Here is the second pie for PI Day (also known as National CollegeCulinista Day).  This one is really exciting.  I'm not saying that Red Velvet Pudding Pie isn't exciting, but it already sounds amazing.  Cheddar apple pie sounds a little scary.  However, the magic is that the cheddar is in the crust! Genius! I love cheese and apples and this combo sounds great! This one is also going to the school of education for snack time.

BIG shout-out to Shane and Margo for helping me with this one.  They cut apples like pros and we had a lot of fun listening to music and hanging out.  I also made this pie slightly ahead of time as it had to cool for a day.

Cheddar Apple Pie (inspired by Gastronome Tart)

Oven-ready! 

Pie shield! So cute!

Ingredients:
For the crust:
2 1/2 cups flour
1 tsp salt
1 tbsp sugar
3/4 cup unsalted butter, very cold, cut into 1 inch cubes
1 1/2 cups shredded, light, cheddar cheese
1/4-1/2 cup ice water
For the filling:
1/4 cup flour, plus more for dusting
2 tbsp lemon juice
4 lbs. Granny Smith Apples (about 7 large ones)
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Directions:
1. Make the crust: whisk the flour, salt, and sugar.  Add in the butter and beat until it looks like clumpy, wet sand.  Whisk in the cheese. Whisk in 1/4 cup water so that dough comes together.  If it is too dry continue to add water 1 tbsp at a time.  Divide the dough in half, form into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to a day.
2. Make the pie: Preheat oven to 425 degrees. On a lightly floured surface, roll out the dough disks into 13 inch rounds.  Place one on a baking sheet lined with parchment paper and place back in fridge.  Place other in a 9 inch pie pan and fit to the pan.  Cut off overhanging dough.
3. Place lemon juice in a large bowl.  Peel, core, and quarter the apples, thinly slice. Place apples in the lemon juice and toss to combine.  Add flour, sugar, cinnamon, nutmeg, and salt.  Toss to combine.
4. Fill bottom crust with apple mixture.  Pile up the apples in the center.  Get the top crust out of the fridge.  Lightly brush the edge of the bottom crust with water and then place the top crust over the pie.  Trim the edges to a 1 inch overhang and fold over the dough.  Press down on the edge with a fork and work your way around the pie to seal it. Cut about 5 small slits in the top of the pie to allow steam to escape.
5. Bake at 425 for 20 minutes with pie on the lowest oven rack.  You may want to place the pie on a baking sheet as well to prevent any oven mess. After 20 minutes, reduce heat to 375 and continue to bake for 60-70 minutes.  The crust should be golden and the juices will be bubbling.  If the crust browns too fast, you can cover it in foil or use a "pie shield."

Note: I just got a pie shield! It's fantastic.  It's so much easier to use than foil, which can fall off or not cover the pie well.  It was also super cheap...just an idea if you plan on making a bunch of pies :)

When the pie is done, let it cool completely for at least 4 hours.  I made this guy way ahead of time, let it cool for day, and then refrigerated it for a day before leaving it out the night before serving it.

Enjoy :)