Closed pie with apples and cheese
Votes: 3
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This unusual apple pie with cheese will captivate you with its intriguing sweet and salty flavor. Spread the apple filling with brown sugar (which adds a light caramel flavor), spices, and grated cheddar onto the prepared shortcrust pastry. Top with another layer of pastry and bake in the oven. Serve warm and enjoy its spicy aroma, rich filling, and balanced flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sheets of 22cm diameter shortcrust pastry for pie, chilled
- 5 medium Granny Smith apples, peeled, cored and quartered (about 1.2 kg)
- 1 cup coarsely grated sharp white cheddar (120 g)
- 2/3 cup dark brown sugar
- 2 tbsp (30 g) butter, cut into 1 cm pieces, room temperature
- 1 tbsp flour
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 teaspoon salt
- 1 egg white, beaten until foamy
- Butter for greasing the pie pan
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Cooking the dish according to the recipe:
- Position an oven rack in the lower third of the oven and preheat to 200°C. Grease the bottom and sides of a 22cm glass or ceramic pie dish.
- Cut the apple quarters into 3 wedges. Combine the apples, cheese, sugar, butter, flour, cinnamon, nutmeg, and salt in a medium bowl.
- Take one sheet of dough and place it in a greased pan. Brush the top of the dough with a little egg white. Spread the apple filling on top of the dough. Remove the second circle of dough and place it on top of the filling. Press the edges of the top and bottom dough to seal.
Fold the double edge over and crimp it, decorating the pie. Brush the top of the pie with a generous amount of egg white. Cut a few slits in the top to allow steam to escape. - Bake the pie until the crust is golden brown and the filling is bubbling through the cracks, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
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