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Pies & Pastries

Vermont Apple Pie with Cheddar Cheese
2 1/2 cups all-purpose flour (Crust)
1 Tbsp. sugar (Crust)
1/4 tsp. salt (Crust)
1/2 cup (1 stick) unsalted butter, chilled, cut into 8 slices (Crust)
1/2 cup vegetable shortening, chilled (Crust)
6 to 7 Tbsp. ice water (Crust)
3 lbs. sweet-tart apples, peeled, cored, and cut into 1/3-inch-,-thick slices ( Filling and Assembly)
1/2 cup plus 1 Tbsp. sugar, divided (Filling and Assembly)
2 1/2 Tbsp. all-purpose flour (Filling and Assembly)
1/2 tsp. ground cinnamon (Filling and Assembly)
1/4 tsp. salt (Filling and Assembly)
1 Tbsp. lemon juice (Filling and Assembly)
1 Tbsp. milk (Filling and Assembly)
8 oz. sharp Vermont Cheddar cheese, cut into 1/4-inch-,-thick slices (Filling and Assembly)
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Vermont Apple Pie with Cheddar Cheese

Vermont Apple Pie with Cheddar Cheese

Vermont Apple Pie with Cheddar Cheese
  • Servings:Serves 8
  • Prep Time:50 minutes
  • Cook Time:60 minutes
1. Prepare crust. In a large bowl, stir together flour, sugar, and salt. Using a fork or pastry blender, cut in butterand shortening until mixture resembles coarse meal. Stir in 6 Tbsp. of the water just until dough starts to clump together. Add a little more water if needed. Alternately, prepare dough in a food processor. Transfer dough to awork surface and gather into a ball. Divide in half and press each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 1 hour and up to overnight.
2. When ready to bake, preheat oven to 425degrees F. Let pie dough sit at room temperature for 20 to 30 minutes before rolling it out.
3. While dough rests, prepare filling. In a large bowl, combine apples, 1/2 cup of the sugar, flour, cinnamon, salt, and lemon juice. Toss gently to coat the apples.
4. Assemble pie. On a lightly floured surface, roll out one disk of dough into a 12-to 13-inch round. Transfer to a 9-inch pie pan; trim the edges to leave a 3/4-inch overhang. Transfer apple mixture to pie shell. If desired, reserve the trimmings to make decorative shapes to put on the top crust.
5. On a lightly floured surface, roll out second disk to a 12- to 13-inch round. Drape dough over apples. Fold edge of dough over rim of bottom crust and press to seal. Crimp edge decoratively. If desired, top with shapes made from the trimmings. Brush top with milk and sprinkle with remaining 1 Tbsp. sugar. Cut a few slits in the top with a knife to vent steam.
6. Bake pie at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake until crust is golden brown and juices inside are bubbling, about 45 to 50 more minutes. Let rest 10 minutes before serving.
7. Serve pie warm or at room temperature with slices of cheese next to or on top of each wedge.
Source: Hannaford fresh Magazine, September - October 2013