Best Vermont Mcintosh Apple Pie With Chedder Crust Recipes

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APPLE PIE WITH CHEDDAR CHEESE CRUST



Apple Pie with Cheddar Cheese Crust image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling

Steps:

  • For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
  • For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
  • Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
  • Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
  • Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

VERMONT APPLE PIE



Vermont Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

3 pounds peeled, cored, sliced tart apples
3/4 cup granulated sugar
3 tablespoons cinnamon
4 tablespoons all-purpose flour
Pinch nutmeg
Two 9-inch pie crusts
2 tablespoons butter
1 egg
1 tablespoon water

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the pie crusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven.
  • Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired.
  • Cool and serve with ice cream or any of your favorite toppings.

VERMONT MCINTOSH APPLE PIE WITH CHEDDER CRUST



Vermont McIntosh Apple Pie With Chedder Crust image

This a such a tasty apple pie with an awesome chedder pie crust that's real satisfying.

Provided by Nancy Allen @mawmawnan

Categories     Pies

Number Of Ingredients 15

1 1/2 cup(s) all-purpose flour
1/2 cup(s) shortening
1 1/2 cup(s) grated chedder cheese
4 to 6 tablespoon(s) ice water
FILLING
2 medium mcintosh apples, peeled, cored and thinly sliced
1 tablespoon(s) water
1 tablespoon(s) brown sugar
1 tablespoon(s) cinnamon
1/2 cup(s) sugar
2/3 cup(s) heavy cream
1/4 cup(s) grated rind and juice of one orange or lemon
1/4 cup(s) sherry (i used apple cider)
3 - eggs,well beaten
- can add a meringue on top

Steps:

  • Preheat oven to 400F. Combine first 4 ingredients together for your pie crust. Roll out and press into a 9 inch pie plate, set aside.
  • Cook the apples in the water until soft. Add the brown sugar and cinnamon, then the sugar , cream, rinds and juice of fruit (apple or orange) and sherry or cider, and eggs. Pour into pie crust. Bake for 15 minutes, then lower oven to 325F and bake an additional 40-45 minutes until pie is pretty set not jiggly. Cool. Top with meringue.

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