CHEDDAR-WHISKEY APPLE PIE WITH BUTTER CRACKER CRUMBLE

Start to finish: 1 hour (15 minutes active) Servings: 8 8 large baking apples (such as Fuji or Cortland), peeled, cored and sliced 2 tbsp whiskey 1/4 cup packed brown sugar 1/2 tsp cinnamon 1 tbsp cornstarch 6 ounces extra-sharp cheddar cheese, cut into 1/2-inch dice Deep-dish 9-inch pie dough 3 tbsp butter, melted 1 cup salted butter crackers (such as Ritz Crackers), lightly crushed 2 tbsp granulated sugar

Heat the oven to 375 F. Place an empty rimmed baking sheet in the oven.

In a large bowl, combine the apples, whiskey, brown sugar, cinnamon, cornstarch and cheddar cheese. Mix well.

Fit the pie dough into a 9-inch deep-dish pie pan, folding and crimping the edge as desired. Transfer the apple mixture to the pie shell. Set aside.

In a small bowl, combine the melted butter, crackers and granulated sugar. Toss well to mix, then spoon evenly over the top of the pie.

Place the pie on the heated baking sheet in the oven (this helps to cook the bottom crust) and bake for 1 hour, or until the crust is golden brown and then apples are tender when pierced with the tip of a knife.

Allow to cool for at least

20 minutes before slicing.

Nutrition information

per serving: 420 calories; 170 calories from fat (40 per cent of total calories); 19 g fat (10 g saturated; 0 g trans fats); 40 mg cholesterol; 57 g carbohydrate; 6 g fibre; 33 g sugar; 7 g protein; 270 mg sodium.