Cheddar Cheese Apple Pie
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This is really an All-American dessert. The combination of warm, sharp Cheddar cheese and sweet apples make this a delicious treat.
INGREDIENTS
3 tablespoons small pearl tapioca
Pinch of salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Juice of 1 lemon
6 large tart green apples, such as Granny Smith
Pastry for 9-inch Double-Crust Mealy Pie Shell
1 cup shredded sharp Cheddar cheese
2 tablespoons unsalted butter
2 tablespoons heavy creamPreheat oven to 400 degrees.
Combine the tapioca, salt, cinnamon, and nutmeg in a medium bowl. Place the lemon juice in a large bowl. Peel, core, and slice the apples and add to the lemon juice as they are cut. Add the spice and tapioca mixture to the apples and juice.
Roll out half the pastry and line a 9-inch glass or ceramic pie pan with it. Spread the apple mixture onto the pastry. Top with the shredded cheese. Dot with the butter, and sprinkle the cream over the mixture. Sprinkle the rim of the pie shell with a little water to moisten the edge.
Roll out the remaining pastry and place it over the top of the pie. Seal the edges by pinching with your fingertips. Cut slashes in the top crust for steam to escape, and decorate with shapes cut out of the leftover dough, if desired.
Brush the crust lightly with cold water. Place the pie on a foil-lined baking sheet. Bake on the center rack of the oven for 45 to 50 minutes, or until the crust is golden brown.
Makes 6 to 8 servings