Monday, December 9, 2013

Browned Butter Cheddar Apple Pie

I was looking for something different for my Thanksgiving apple pie and this recipe seemed like just the thing!
While it was different and delicious, I'm not sure it was my favorite apple pie ever but does anything ever compare to the original?
yield: 1 apple pie

for pie filling
3lbs apples, peeled cored and thinly sliced (I used a combination of what I had from the CSA)
⅓C granulated sugar
¼C dark brown sugar
1 tsp cinnamon
¼ tsp nutmeg
4 tbsp butter
2 tbs cornstarch
2 tbs water

for pie crust
1 tsp salt
2½C all-purpose flour
1 tsp sugar
14 tablespoons cold butter, cut into cubes
½C grated extra sharp cheddar
6 tbs ice cold water
1 egg, beaten
Turbinado sugar for sprinkling

  1. for pie crust: In a medium bowl, toss the apples with the sugars and set aside for at least an hour while you prepare crust.
  2. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. 
  3. Add in the rest of butter and cheese and pulse until the mixture looks like coarse meal. 
  4. Sprinkle ice water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). 
  5. Remove dough from processor and form into a disk. 
  6. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. 
  7. Chill for about 30 minutes. The dough can be made up to 3 days ahead. Keep chilled. 
  8. Let stand at room temperature 15-30 minutes before rolling out.
  9. Roll out larger disk on a lightly floured surface to a large circle. 
  10. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. 
  11. Refrigerate for 30 minutes. 
  12. Preheat oven to 400°F. 
  13. Line pie crust with foil and add pie weights (or beans).
  14. Bake pie crust for 10 minutes. 
  15. Let cool while you prepare filling.
  16. for pie filling: In a small saucepan set over medium heat, melt the butter. 
  17. When it starts foaming, whisk constantly until butter turns brown. 
  18. Toss with apples. 
  19. In a small bowl, stir the cornstarch and water until dissolved. 
  20. Toss with apple mixture.
  21. Fill the partially baked pie crust with the apple filling. Pile it high!
  22. Roll out the second dough and cut into strips to create a lattice top. I used a pizza cutter for this. Size and number of strips depends on your preference (or straight line cutting ability).
  23. Create weave top and crimp the edges.
  24. Whisk egg white and 1 tablespoon of water in a small bowl.
  25. Brush the top of pie with egg wash and then sprinkle with turbinado sugar.
  26. Place pie dish on a baking sheet and bake for 50-60 minutes or until the filling is bubbly.
  27. Let pie cool for at least an hour before serving.
  28. Enjoy!

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