APPLE PIE with CHEDDAR NUT
INGREDIENTS:
FOR THE PIE DOUGH:
2 Tbsp. apple-cider vinegar
1 c. Blue Diamond Cheddar Cheese Nut-Thins (about 26 crackers)
2 c. gluten-free all-purpose flour
1 Tbsp. cornstarch
2 c. grated extra-sharp white cheddar cheese
2 tsp. granulated sugar
1/4 tsp. salt
14 Tbsp. unsalted butter, cut into ½-inch pieces and chilled
FOR THE FILLING:
2 lb. Granny Smith apples, peeled and sliced into ¼-inch wedges
1/4 c. granulated sugar
2 Tbsp. gluten-free all-purpose flour, plus more for dusting
1/4 c. packed light brown sugar
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. unsalted butter, cut into small pieces and chilled
1 egg, for egg wash
1 Tbsp. turbinado sugar, for topping
DIRECTIONS:
Make the pie dough: In a measuring cup, combine the cider vinegar with 1 cup cold water; place in the freezer to chill. In the bowl of a food processor, pulse the Blue Diamond Cheddar Cheese Nut-Thins until very fine. Add the flour, cornstarch, cheddar, sugar, and salt and pulse to combine. Add the chilled butter and pulse a few times more, until mixture forms pea-size pieces.
Transfer the mixture into a large mixing bowl and drizzle in 4 to 5 tablespoons of the chilled vinegar mixture, 2 tablespoons at a time, stirring with a fork until it starts to come together. (Dough should be slightly damp.) Knead, if needed, just until the dough begins to come together. Divide in half and gather into discs. Wrap each disc in plastic and transfer to the refrigerator for at least 30 minutes.
Make the filling: In a large bowl, combine the apple slices, sugar, flour, brown sugar, ginger, nutmeg, cinnamon, and salt. Toss to combine.
Remove one disc of dough from the refrigerator and turn it out onto a clean surface dusted with gluten-free flour. Sprinkle with more flour and roll into a rough circle, about 12 inches in diameter and ⅛ inch thick. Roll the pie crust onto the rolling pin and drape it over a 9-inch pie plate, pressing lightly against the dish sides. Trim the edge of the crust to create an even overhang, about ½ inch deep.
Add the filling to the pie plate in an even layer and dot with pieces of chilled butter. Transfer to the freezer while you work on the second disc. Roll out the remaining dough using the same instructions as for the base. Remove the pie plate from the freezer and drape the second sheet of dough over the apples, pressing the edges together to seal the crust. Trim the edges so there is a 1-inch overhang. Tuck the crust underneath itself so it’s flush with the pie plate. Crimp the edges with a fork. Freeze for 15 to 30 minutes.
Preheat the oven to 400°, with a baking sheet inside. Beat together the egg and 1 tablespoon water in a small bowl. Remove the chilled pie from the oven, brush the crust with the egg wash, then sprinkle with the turbinado sugar. Place the pie on the baking sheet in the oven and bake for 25 minutes.
Reduce the oven temperature to 350° and bake for an additional 45 minutes. Remove from the oven and allow to cool on a rack at room temperature for at least 3 hours before slicing and serving.
Enjoy your MEAL ❤️
👩🍳
Grab your aprons, turn up the heat, and let's create some culinary magic together! 🎉
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Who doesn't adore a slice of homemade torta di mele? While the recipe above introduces an amazing Cheddar Nut Crust that I absolutely love, sometimes we want to explore other ways to perfect this classic dessert. As a fellow home baker, I've picked up a few tricks over the years that can elevate any apple pie from good to absolutely unforgettable. First, let's talk about the stars of the show: the apples! While Granny Smith apples are a fantastic choice for their tartness and firm texture, don't be afraid to mix and match. I often combine Granny Smiths with a sweeter, softer apple like Honeycrisp, Braeburn, or even Fuji. This blend creates a more complex flavor profile and interesting textures in your filling. Just remember to slice them uniformly for even cooking! Next, the crust – often the make-or-break element. My secret to a truly flaky pie crust, whether it's a savory Cheddar Nut CR like in the recipe or a classic buttery one, is keeping everything *cold*. I mean, really cold! Chilled butter, ice-cold water, and even chilling your flour can make a huge difference. Work the dough as little as possible to prevent gluten development, which can lead to a tough crust. Some bakers swear by blind baking their bottom crust, especially for a juicy apple filling, to avoid the dreaded 'soggy bottom.' A sprinkle of breadcrumbs or crushed cereal on the bottom before adding your filling can also act as a moisture barrier – it’s a game-changer! For the filling, don't just stick to cinnamon and nutmeg, though they're wonderful! A pinch of allspice or even a tiny amount of cardamom can add depth. A squeeze of fresh lemon juice not only brightens the apple flavor but also helps prevent browning. And always taste your apples before mixing the filling – if they're super sweet, you might reduce the sugar slightly. Finally, serving suggestions! While the Cheddar Nut CR adds a unique savory note, a warm slice of apple pie is always divine with a scoop of vanilla bean ice cream that slowly melts into the warm apples. A dollop of freshly whipped cream, a drizzle of salted caramel, or even a sprinkle of toasted pecans can take your dessert to the next level. If you've made a pie with a more traditional crust, a small slice of sharp cheddar cheese on the side is a classic pairing that enhances the apple's sweetness. Don't be intimidated by baking a torta di mele! With these extra tips, you'll be creating delicious, beautiful pies that will impress everyone.
