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Dessert | |
| Crust: 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 5 ounces grated Cheddar, plus 6 ounces for the top 14 tablespoons chilled unsalted butter, cubed Filling: 2 Granny Smith apples, peeled, cored and cut into wedges 2 Red Delicious apples, peeled, cored and cut into wedges 1 cup brown sugar 1/2 cup all-purpose flour 3 tablespoons unsalted butter, melted 2 shots (3 ounces) bourbon 1 shot (1.5 ounces) maple syrup 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon cracked black pepper 1/4 teaspoon kosher salt Pinch ground cloves Pinch ground nutmeg Whipped Cream: 1 cup heavy cream 1 tablespoon maple syrup 1 teaspoon granulated sugar | |
| For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling. For the filling: Preheat the oven to 450 degrees F. Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl. Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens. For the whipped cream: Beat together the cream, syrup and granulated sugar until firm. Serve the pie with the whipped cream. | |
Unrated | |
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