Apple Pie With Cheddar Crumble Topping

Apple Pie with Cheddar CrumbleTopping

Apple crumbles are a beloved dessert, as is a wedge of aged cheddar with a harvest apple pie. Here they’re married in a juicy apple pie crowned with a golden cheddar crumble. How does that saying go? “What’s apple pie without cheese?” Just remind your guests they’re getting both the hug and the squeeze in every forkful. 

Ingredients:

Pie Filling
5 medium-size apples, such as McIntosh
¼ cup (60 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
½ tsp (2 mL) ground cinnamon

Crumble
½ cup (125 mL) all-purpose flour
2 tbsp (30 mL) packed brown sugar
3 tbsp (45 mL) room-temperature butter
1½ cups (375 mL) finely grated old cheddar cheese, about 4 oz
Easy Butter Pastry
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water

Directions: 

Preheat oven to 400°F (200°C).

For pie apples, peel apples, core and thinly slice. They should measure about 4½ cups (1.125 L). Place in a bowl. In a separate bowl, stir flour with sugar and cinnamon. Gradually sprinkle over apples, tossing apples with your hands to evenly coat.

For crumble, stir flour with brown sugar in a bowl. Add butter and use your fingers to crumble together. Add cheddar and work in until evenly mixed. Press into clumps.

For Easy Butter Pastry:  Using a lightly floured rolling pin, roll pastry on a lightly floured surface into a long rectangle, approximately 16 x 7 inches (40 x 18 cm).Lift and fit into 14 x 4½-inch (35 x 14‑cm) loose-bottom rectangular tart pan. Trim pastry even with edge of pan. Place apples in crust, spreading evenly. Do not mound. Gently press down and move slices to fill in any large gaps. Add cheese-crumble mixture, a handful at a time, to top of apples.  It should look uneven.

Set on a baking sheet. Place in preheated oven. Immediately reduce heat to 350°F (180°C) and bake 40 minutes. Serves 4 to 5