FBI: Modern Apple Pie Video + Recipe
Cheddar Crusted Apple Pie
The classic combination of cheddar and apples is the inspiration for our modern apple pie. Check out our video which demos each step to ensure that your pie turns out to be a big hit at your 4th of July picnic.
Try making our cheddar crusted firecracker apple pie...its never to late to start to bake! We promise the final product will be sure to impress even the most discerning palates.
Crust
1. Chop up 14 tbsp of butter (2 sticks minus 2 tbsp) into ½ inch cubes and place into fridge for 20 minutes.2. In a large bowl, combine 2 ½ cup flour, pinch of salt and a pinch of sugar.
3. Add butter and toss to coat butter with flour. Using a pastry cutter, cut the butter into the flour (or use your fingers and work quickly so the butter doesn’t melt). Cut the butter into visible chunks, no smaller than the size of a penny.
4. Add 4 oz of cheddar cheese, and cut to incorporate.
5. Add water and using your hands working quickly to incorporate the water just until the dough holds together without being sticky or wet. Do NOT overwork the dough.
6. Turn dough out onto the cutting board and quickly incorporate into a ball. Add teaspoons of water if the dough is too dry.
7. Wrap ball of dough in plastic and flatten out into a disc. You should be able to see the butter in the dough. This will make the crust flakey.
8. Refrigerate for at least one hour.
Filling
9. Cut the top and bottoms off the apples. Peel & core the apples. Cut the apples into halfs, and then into sections of desired thickness. Put all the apples into a large bowl.
10.Add ½ cup of flour sugar, 3 tbsp of brown sugar, 2 tbsp of flour, spice mix and a pinch salt in a large bowl to coat apples.
11.Leave the apples in the bowl to let the apples macerate for 45 minutes (while dough is chilling).
12.Strain the apples into a small bowl.
13.Take the juice from the macerated apples and butter, and melt in microwave for 1 minutes on high to reduce.
14.Combine the reduced apple syrup and butter and reserve.
Crumb Topping
15.Combine 1 cup flour, ½ cup sugar, ¼ cup brown sugar, dash of cinnamon and salt in large bowl.
16.Add butter and incorporate the butter into the dry ingredients until mixture resembles wet sand.
Assembly
17.Preheat over to 500°F, and place rack at the lower 1/3 of the oven.
18.Roll out dough on lightly floured work surface.
19.Roll the dough away from the center and onto a 9 inch pie plate. Refrigerate for at least 10-15 minutes.
20.Once pie shell has chilled, transfer macerated apples and reduced syrup into the chilled shell and mound slightly in the center.
21.Pack topping over and around the apples.
22.Place pie on a baking sheet and lower oven temperature to 425. Bake for 25 minutes until topping is golden. Rotate pie and reduce oven temperature to 375, continue baking until juice bubble thickly around the edges and apples are tender. Cover with foil if the top browns too quickly.
23.Cool until warm, about 1 hour.
- Tags: Apple Pie, esther kang, masterchef
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Comments (19)
YUMMY looks delicious!
I have a couple questions: what do you use in your spice mix? And for the dough you separated into two flattened discs and refrigerated, did you use both for the crust?
Thanks for sharing your recipe!
Hi Amy!
Thanks for visiting.
The spice mix is a mix of cinnamon, cloves, nutmeg & ginger: the measurements are listed above. When I have it, I also add in some cardamom.
As for the dough - its a two crust recipe. You can half it for just one crust. However, I generally find having a second dough in the freezer comes in handy. Better to make it once and divide into two, instead of making it twice! =)
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FBI: MODERN APPLE PIE VIDEO + RECIPE
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