APPLE PIE WITH CHEDDAR CRUST
MAKES 8 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 4 HOURS
Pastry
2½ cups all-purpose flour 2 tbsp granulated sugar ¾ tsp salt ½ cup each cold unsalted butter and lard, cubed 1½ cups grated sharp cheddar cheese ½ cup ice water (approx)
Filling
¾ cup granulated sugar ¼ cup tapioca starch 2 tbsp lemon juice 2 tsp ground ginger 1 tsp vanilla ½ tsp cinnamon 8 cups thinly sliced cored peeled baking apples (such as Northen Spy or Granny Smith)
Assembly
1 egg yolk 2 tsp water 1 tbsp coarse sugar Pastry Preheat oven to 425°F. In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough. Knead dough a few times.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. Filling Meanwhile, in large bowl, stir together sugar, tapioca starch, lemon juice, ginger, vanilla and cinnamon; add apples, tossing to coat. Set aside. Assembly On lightly floured work surface, roll out 1 of the pastry discs to ⅛-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under and crimp edge. Scrape filling into crust, packing firmly.
Roll out remaining pastry disc to ⅛-inch thickness. Using pizza cutter or knife, cut into fifteen ¾-inch strips. Place on parchment paper–lined baking sheet; refrigerate until chilled but not completely firm, about 8 minutes. Weave together 3 pastry strips at a time to create 5 braids. Return to baking sheet; refrigerate for 8 minutes. Arrange braids over filling, trimming at edge of bottom crust; press to adhere.
Whisk egg yolk with 2 tsp water; brush over braids and sprinkle with sugar.
Bake on rimmed baking sheet on bottom rack for 20 minutes. Reduce oven temperature to 350°F; bake until filling is bubbly and crust is golden, about 55 minutes. Let cool completely in pan on rack.
PER SERVING about 483 cal, 7 g pro, 24 g total fat (12 g sat. fat), 63 g carb (3 g dietary fibre, 34 g sugar), 62 mg chol, 227 mg sodium, 153 mg potassium. % RDI: 7% calcium, 13% iron, 12% vit A, 7% vit C, 23% folate.