Posted by Kathy Lee | File under : ,

Apple and Cheddar Cheese Pie

Apple pie without cheese is like a kiss without a hug and a squeeze. This apple pie has the cheese right in the pie, with a sweet crumbly streusel topping.

1 unbaked 10-inch pie shell (p. 253)  
1/4 cup unbleached white flour
8 tart apples, peeled and thinly sliced  
1/2 cup sugar
1/4 cup sugar  
1/3 cup butter
1/4 cup unbleached white flour
2 tablespoons fresh lemon juice  
2 cups grated sharp cheddar cheese
(6 ounces)

In a large bowl, dust the apple slices with the flour and sugar, then drizzle them with the lemon juice.
Give the mixture a few turns with a big spoon. Preheat the oven to 425°.
Prepare the streusel topping in a food processor or by hand with a pastry cutter.
Mix the flour and sugar and cut in the butter until the topping becomes crumbly. If it seems too sticky, add a little more flour.
Fill the pie crust with the apple slices, sprinkle the grated cheese over the apples,
and cover the cheese with the streusel. The streusel prevents the cheese from burning. Bake for 30 to 40 minutes,
until the pie is bubbling and golden brown.


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