Apple pie is a classic dessert that has won over palates around the world. Its origin dates back to Europe, where apples and baked pastries were common ingredients in traditional cuisine. In Latin America, this dessert is also very popular and goes by different names depending on the country. In Mexico and some Central American countries, it is known as "pay de manzana," while in Argentina and Chile it is simply called "tarta de manzana." Each region may add small personal touches to the preparation that enrich its flavor and texture.
An interesting and delicious variant is the cheddar-crust apple pie, which incorporates the characteristic and slightly salty flavor of cheddar cheese into the crust. This combination creates a unique contrast between the sweet filling and the savory crust, making this pie a special culinary experience for those looking to try something different.
How to Make Cheddar-Crust Apple Pie
Cheddar crust:
Combine the flour, cheese, and salt in a bowl.
Using a pastry blender or two knives, cut in the butter until coarse crumbs form.
Sprinkle the cold water and, using a fork, mix the crumbs until a dough forms.
Press the dough firmly to form a ball.
Filling:
Divide the dough almost in half and roll out the larger half on a lightly floured surface to form a 13-inch circle.
Line a 9-inch pie plate with the dough, trimming the edges to overhang 1/2 inch beyond the rim of the plate.
(This will prevent holes from forming or the dough from shrinking and the filling from overflowing in the oven during baking.)
Place the dough in the plate and carefully, starting from the center, press the dough to cover the bottom of the plate and then place the rest of the dough over the edge and trim.
Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well.
Place the apple mixture in the dough-lined plate.
Roll out the remaining dough into an 11-inch circle.
Carefully fold it into quarters and make slits to allow steam to escape in the folds.
Unfold the dough and place it over the filling, trimming the dough to overhang 1 inch beyond the edge of the plate.
Fold the top dough under the bottom dough and flute to form a scalloped edge around the plate.
Combine the egg yolk with the water, then brush this mixture over the top crust and the edge.
Bake in a preheated 400-degree Fahrenheit oven for 45 to 50 minutes or until the apples are tender and the crust is golden brown.
Cool on a wire rack until slightly warm and serve with vanilla ice cream, if desired.
