Apple Cranberry Pie with Cheese
Apple Cranberry Pie with Cheese! Crust encourages putting cheese in the crust rather than on the crust and it leads to a truly flakey flavorful crust.
Servings: 8
Ingredients
- Pastry for a 9-inch Two-crust Pie
- 4-5 ounces sharp aged cheddar it should be dry and hard like a parmesan or use parm
- 6 apples I think using multiple varieties is key. I used granny smith, honey crisp and pink ladies
- 2 cups cranberries fresh or frozen
- 1 + cups sugar a little more if you like because of the cranberries, or keep it tart and add vanilla ice cream
- 1 teaspoon cinnamon
- ¼ to ½ teaspoon fresh grated nutmeg
- ½ teaspoon vanilla paste or powder
- 1 lemon; zest and juice
Instructions
- Peel and slice the apples and place them in a large bowl.
- Add the zest of one lemon. Add the juice from the lemon too.
- Add the sugar, cinnamon, nutmeg and vanilla paste.
- Add the cranberries. Toss well.
- Preheat 425° F.
- Cut the rind off the cheddar or parmesan (if there is one).
- Place in the food processor and pulse until it’s in tiny pieces (I didn’t go all the way to a powder).
- Follow the pastry recipe with the addition of the grated cheese.
- Roll out thin.
- Add the fruit.
- Roll out the second layer and place over the fruit. Crimp the edges.
- Set your pie on a sheet pan- you’ll thank me later for this advice. Bake 10 – 15 minutes and reduce heat to 350° F. Bake 40-60 minutes (on the long side for frozen cranberries like mine- shorter for fresh. Make sure the apples are tender by poking them with a pairing knife.
- Serve hot with vanilla ice cream.
Notes
And now you have all those beautiful apple peels for an Apple Ribbon Whiskey Spritz.
Think this looks awesome, but don't want to make your own and you live in Philly? Order one now for Thanksgiving!
Think this looks awesome, but don't want to make your own and you live in Philly? Order one now for Thanksgiving!