Listen, if you haven't tried it, you're just going to have to trust me: it's gooood. And even better are these cute little mini pies with sweet apple filling and a buttery cheddar crust. They're one of my new favorite desserts!
What about you? Did you grow up eating apple pie topped with cheddar cheese, or is this the first you've heard of it?
|Mini Apple Pies with Cheddar Crusts|
Recipe by: Adapted from my own pie crust and Betty Crocker's filling
Yield: 4 cupcake-sized apple pies and 10-12 mini apple-pies
4 cups flour
1 teaspoon salt
10 ounces extra-sharp cheddar, grated
3/4 cup cold lard (non-hydrogenated if available)*
3/4 cup cold butter, chopped
6-8 tablespoons cold water
1 egg beaten with 1 tablespoon water for egg wash
1/4 cup white sugar mixed with 1 teaspoon cinnamon for sprinkling
*you can substitute vegetable shortening here if you wish, but I highly recommend the lard!
1/4 cup sugar
1/8 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups mixed apples, peeled and chopped (4 medium -- I used Gala, Fuji, Granny Smith, and Golden Delicious)
1 tablespoon butter
Directions: Pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and cheese and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into 2 disks, wrap in plastic, and refrigerate for 20-30 minutes while preparing your filling.
Prepare filling: Mix all ingredients together except for butter.
Preheat your oven to 400 degrees F. Use cupcake pans, mini-cupcake pans or both for your pies, as desired. After crust has chilled, roll it out between two sheets of parchment paper until it's relatively thin -- a little thinner than 1/4 inch. Pull the parchment paper off the dough every now and then (flipping to do this on both sides) to ensure your dough isn't sticking. Use a big round cookie cutter or a knife to cut out a piece of dough about 2 inches larger around than your cupcake wells (or about 1 inch larger around than your mini-cupcake wells). Fit this dough down into a well as a bottom crust. Fill it with filling, top it with a few bits of butter, and use another circle of dough to form the top crust. Crimp the edges (careful not to make your crimping too elaborate -- if your edge is too big, your pies can be top-heavy and pull apart. You may just want to use a fork to create decorative edges instead of traditional "crimping.") Repeat this process until all of your mini pies are ready for the oven. Brush them all with egg wash and sprinkle cinnamon and sugar mixture over the top.
Bake mini pies at 400 degrees for 15 minutes (for cupcake-sized) or 10 minutes (for mini-cupcake sized). Turn temperature down to 375 degrees F, open then oven to rotate your pans and cool it off for a few seconds, and turn temperature down to 375 degrees F. Bake cupcake-size pies for 7-9 minutes longer, and mini-cupcake sized pies for 6-7 minutes longer. Remove from the oven and let pies cool completely in the pan -- then gently "twist" the pies in their wells to be sure they aren't sticking and pull them out. Serve immediately or store in an air-tight container in the refrigerator.
To read about how I used to torment my little brother, to hear more carrying-on about apple pies and cheddar cheese and how good they are together and so on and so forth, and to see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, bakebakebake