Cheese Crusted Apple Pie

CELEBRATING FATHER’S DAY!

Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.

As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE.  Both of them loved apple pie so it seems like a good choice for the blog recipe.

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Cheese Crusted Apple Pie

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Course

Brunch, dessert

Cuisine

American, German

Servings

MetricUS Imperial

Ingredients

Cheese Pastry

• 2 cups flour
• 1 tsp salt
• 1/2 cup sharp cheddar cheese, grated
• 3/4 cup shortening
• 5-6 Tbsp cold water

Filling

• 4 large Granny Smith apples, peeled
• 1 Tbsp lemon juice
• 1 Tbsp flour
• 1/2 cup sugar
• 1/4 tsp cinnamon

Topping

• 1/3 cup brown sugar
• 1/3 cup flour
• 1/2 cup pecans, coarsley chopped
• 1/4 cup butter,
• 250 ml whip cream

Course Brunch, dessert Cuisine American, German Servings MetricUS Imperial Ingredients Cheese Pastry 2 cups flour 1 tsp salt 1/2 cup sharp cheddar cheese, grated 3/4 cup shortening 5-6 Tbsp cold water Filling 4 large Granny Smith apples, peeled 1 Tbsp lemon juice 1 Tbsp flour 1/2 cup sugar 1/4 tsp cinnamon Topping 1/3 cup brown sugar 1/3 cup flour 1/2 cup pecans, coarsley chopped 1/4 cup butter, 250 ml whip cream

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cheese Pastry

1. In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
2. Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.

Filling

1. Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.

Topping

1. In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
2. Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.

Recipe Notes

• Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.