Heirloom Apple Pie with Savory Crust and Cheese Streusel

Heirloom Apple Pie with Savory Crust and Cheese Streusel

prep time

minutes
cook time

minute
servings
10-12

Ingredients






























Cooking Instructions

For dough:


1

In mixer bowl, combine flour, sugar, salt and butter. Using standing mixer with paddle attachment, mix on low speed until almost crumbly. Add bacon fat; mix until fat resembles small peas. In small bowl, mix egg yolk with 1 tablespoon ice water. Stir into dough by hand. Sprinkle ice water over mixture 1 tablespoon at a time and mix with and mix with fingers until mixture forms a ball. Bring together and form into disk. Wrap in plastic wrap; refrigerate 4 hours or overnight.


For caramel:


1

In heavy 3-quart saucepan, mix 1 cup sugar with corn syrup. Cook over medium heat until sugar dissolves and mixture is medium amber color, stirring frequently. Reduce heat to low. Add remaining 3/4 up sugar, 1/4 cup at a time, stirring thoroughly after each addition. Slowly stir in hot cream, stirring and slightly reducing mixture with each addition. Cook until thick and deep amber in color. Stir in salt. Cool.


For apples:


1

In very large nonreactive bowl, mix apples, cider, 1/2up caramel (above), corn starch, cane sugar, salt and pepper. Let marinate 1 hour, folding mixture over several times.


For streusel:


1

In medium bowl, mix flour, sugar and brown sugar. Stir in cheese and salt. With fork, stir in melted butter until mixture is crumbly.


For final preparation:


1

Let pie dough stand at room temperature 20 minutes. Meanwhile, heat oven to 375°F. On floured surface, roll dough into 12-inch circle. Fit into 9 to 9 1/2-inch deep dish pie plate. Flute high edges. With slotted spoon, spoon apples into crust, mounding. Reserve 1/2 cup of marinating liquid and pour over apples. Spoon streusel over apples, patting into place.


2

Bake 1 hour 20 minutes to 1 hour 30 minutes or until crust is deep golden brown and apples are tender when pierced with a knife. If pie is browning too quickly, place square of foil loosely over pie after 45 minutes. Let cool at least 30 minutes before cutting. If desired, drizzle with additional caramel and/or slices of Wisconsin aged cheddar.


Ingredients






























Cooking Instructions

For dough:


1

In mixer bowl, combine flour, sugar, salt and butter. Using standing mixer with paddle attachment, mix on low speed until almost crumbly. Add bacon fat; mix until fat resembles small peas. In small bowl, mix egg yolk with 1 tablespoon ice water. Stir into dough by hand. Sprinkle ice water over mixture 1 tablespoon at a time and mix with and mix with fingers until mixture forms a ball. Bring together and form into disk. Wrap in plastic wrap; refrigerate 4 hours or overnight.


For caramel:


1

In heavy 3-quart saucepan, mix 1 cup sugar with corn syrup. Cook over medium heat until sugar dissolves and mixture is medium amber color, stirring frequently. Reduce heat to low. Add remaining 3/4 up sugar, 1/4 cup at a time, stirring thoroughly after each addition. Slowly stir in hot cream, stirring and slightly reducing mixture with each addition. Cook until thick and deep amber in color. Stir in salt. Cool.


For apples:


1

In very large nonreactive bowl, mix apples, cider, 1/2up caramel (above), corn starch, cane sugar, salt and pepper. Let marinate 1 hour, folding mixture over several times.


For streusel:


1

In medium bowl, mix flour, sugar and brown sugar. Stir in cheese and salt. With fork, stir in melted butter until mixture is crumbly.


For final preparation:


1

Let pie dough stand at room temperature 20 minutes. Meanwhile, heat oven to 375°F. On floured surface, roll dough into 12-inch circle. Fit into 9 to 9 1/2-inch deep dish pie plate. Flute high edges. With slotted spoon, spoon apples into crust, mounding. Reserve 1/2 cup of marinating liquid and pour over apples. Spoon streusel over apples, patting into place.


2

Bake 1 hour 20 minutes to 1 hour 30 minutes or until crust is deep golden brown and apples are tender when pierced with a knife. If pie is browning too quickly, place square of foil loosely over pie after 45 minutes. Let cool at least 30 minutes before cutting. If desired, drizzle with additional caramel and/or slices of Wisconsin aged cheddar.


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