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3 pounds Granny Smith apples, peeled and cut in 1/4-inch slices (about 8 cups)
1/3 cup all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter, diced into bits
1 (15-ounce) package refrigerated 9-inch piecrust dough (2 crusts)
3 ounces extra sharp Cheddar cheese, shredded
1 egg, lightly beaten
Instructions
1/3 cup all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter, diced into bits
1 (15-ounce) package refrigerated 9-inch piecrust dough (2 crusts)
3 ounces extra sharp Cheddar cheese, shredded
1 egg, lightly beaten
1. Preheat oven to 375F. Line a pie plate with one crust, gently pressing dough into sides, and letting excess hang over the edge.
2. In a large bowl combine apples, flour, sugar, cinnamon, nutmeg, lemon juice, vanilla and salt. Spoon into piecrust and scatter bits of butter evenly over filling. Top with an even layer of cheese.
3. Drape second crust loosely over filling. Pull excess from the bottom crust over edge of top crust and crimp to enclose. Flute edge decoratively. Brush top crust lightly with beaten egg and use a sharp knife to make 4 to 5 small (1/2-inch) slits.
4. Bake until top is golden brown and fruit is bubbling and tender, about 50 to 55 minutes. If crust browns too quickly, drape the pie lightly with foil and continue cooking.
5. Let cool at least 15 minutes before serving. Serves 8.
Recipe by Marge Perry, "Relish the American Table," Sept. 17, 2006.
Nutritional Information
2. In a large bowl combine apples, flour, sugar, cinnamon, nutmeg, lemon juice, vanilla and salt. Spoon into piecrust and scatter bits of butter evenly over filling. Top with an even layer of cheese.
3. Drape second crust loosely over filling. Pull excess from the bottom crust over edge of top crust and crimp to enclose. Flute edge decoratively. Brush top crust lightly with beaten egg and use a sharp knife to make 4 to 5 small (1/2-inch) slits.
4. Bake until top is golden brown and fruit is bubbling and tender, about 50 to 55 minutes. If crust browns too quickly, drape the pie lightly with foil and continue cooking.
5. Let cool at least 15 minutes before serving. Serves 8.
Recipe by Marge Perry, "Relish the American Table," Sept. 17, 2006.
Per serving: 460 calories, 24g fat, 6g prot., 58g carbs., 3g fiber, 510mg sodium.
