Apple Cheddar Pie

Ingredients

• 3 pounds Honeycrisp apples (peeled, cored, sliced 1/4 inch thick)
• 2/3 cup Demerara sugar (for macerating apples; extra for crust and topping)
• 2 teaspoons Kosher salt (divided between filling and crust)
• 1 teaspoon Ground cinnamon (adds subtle spice)
• 2 teaspoons Vanilla extract
• 2 teaspoons Apple cider vinegar (prevents browning and adds acidity)
• 2 teaspoons Orange bitters (optional, adds background complexity)
• 2/3 cup Heavy cream (for caramelizing and for egg wash)
• 2 tablespoons Cornstarch (thickens the filling)
• 1 Large egg (for egg wash)
• 3 cups All‑purpose flour (for crust)
• 2 tablespoons Granulated sugar (crust) (helps browning)
• 4 ounces Kerrygold aged cheddar (sharp, aged; grated)
• 2 sticks Kerrygold unsalted butter (cold, cubed)
• 2/3 cup Ice water (kept very cold)

Instructions

1. Prepare apples

   Peel, core, and slice the apples into ~1/4‑inch thick pieces. Place in a large bowl, add 2/3 cup Demerara sugar, a pinch of kosher salt, 1 tsp cinnamon, 2 tsp vanilla extract, 2 tsp apple cider vinegar, and (optional) 2 tsp orange bitters. Toss to coat and let macerate for at least 30 minutes (or overnight in the fridge).

   Time: PT30M

2. Make cheddar crust dough

   In a food processor, combine 4 oz grated Kerrygold aged cheddar, 3 cups flour, 2 tbsp granulated sugar, and 2 tsp kosher salt. Pulse a few times. Add 2 cold sticks of cubed Kerrygold butter and pulse until butter pieces are pea‑size. Add 2/3 cup ice water and pulse just until the mixture forms moist crumbs.

   Time: PT15M

3. Form and chill dough

   Turn the crumb mixture onto a lightly floured surface. Pat into a rectangle about ½‑inch thick, fold into quadrants, press, and roll each quadrant into a thin sheet. Shape each sheet into a disk, wrap tightly in plastic, and refrigerate for at least 2 hours (or overnight).

   Time: PT2H15M

4. Caramelize heavy cream

   In a medium saucepan over medium heat, pour 2/3 cup heavy cream. Bring to a gentle boil, whisk frequently, and continue cooking until the liquid reduces and the mixture turns a deep golden‑brown, resembling brown butter. Remove from heat.

   Time: PT15M

   Temperature: medium heat

5. Make cornstarch slurry

   Stir 2 tbsp cornstarch into 2 tbsp of the liquid released from the macerated apples until smooth. Set aside.

   Time: PT5M

6. Thicken filling

   Return the browned cream to the saucepan, add the apple‑macera­tion liquid (excluding the apples), and bring to a boil. Whisk in the cornstarch slurry and continue boiling until the mixture thickens and becomes glossy. Remove from heat and let cool slightly.

   Time: PT10M

7. Combine filling

   Pour the warm cream‑thickened sauce over the macerated apples, toss to coat evenly, and let the mixture cool to room temperature.

   Time: PT5M

8. Roll out bottom crust

   On a floured surface, roll one chilled dough disk to about 1/8‑inch thickness, large enough to fit a 9‑inch pie plate. Gently press the dough into the plate, ensuring full contact with the sides, then trim excess.

   Time: PT10M

9. Add apple filling

   Evenly distribute the cooled apple‑cream filling into the bottom crust, packing gently to eliminate air pockets.

   Time: PT5M

10. Prepare lattice strips

    Roll the second chilled dough disk to the same thickness, then use a wheel cutter to cut strips about 1½ inches wide. Arrange strips on a parchment sheet, cover, and keep chilled.

    Time: PT15M

11. Assemble lattice and finish crust

    Brush the edge of the bottom crust with an egg wash (1 egg + splash heavy cream, lightly beaten). Lay lattice strips over the filling in a woven pattern, trim excess, and fold the overhanging dough over the rim to create a double‑thick edge. Brush the entire top with egg wash and sprinkle lightly with Demerara sugar.

    Time: PT15M

12. Freeze assembled pie

    Place the assembled pie on a foil‑lined baking sheet and freeze for 10 minutes to firm the crust.

    Time: PT10M

13. Bake pie

    Preheat oven to 425°F. Bake the pie for 20 minutes, then reduce temperature to 350°F and continue baking for 1 hour 25 minutes, or until the crust is deep golden brown and the filling is bubbling.

    Time: PT1H45M

    Temperature: 425°F then 350°F

14. Cool and serve

    Remove the pie from the oven, let it sit on a cooling rack for at least 2 hours to set the filling before slicing.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g