Just in time for all the summertime holidays, an apple pie for your July 4th festivities is…well….’As American as apple pie.’ The cheddar cheese crust in this recipe adds a touch of savory richness to this delicious, traditional fruit pie.
To serve, cut the pie into wedges.
Serves 6
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Recipe Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.
A delicious all American pie with a twist.
Remove the crust from the refrigerator and place a layer of both kinds of apples (using about half the apples) in concentric circles on top of the pie crust.
Mix the sugar, cornstarch, cinnamon, and nutmeg together in a small bowl.
Sprinkle half the sugar mixture over the apples.
Top with half of the raisins and half of the nuts, if using.
Place another layer of apples in the pan and top with the remaining sugar, raisins, and nuts.
Drizzle with lemon juice.
Remove the smaller disk of dough from the refrigerator and place it on a floured, flat surface.
Roll the dough to a circle roughly the size of the top of the pie.
Cut the dough into strips about 1/3 inch wide using a knife or a pastry cutter.
Weave the strips to form a latticework pattern on top of the pie.
Crimp the edges of the crust and the lattice together by pinching the dough.
Place the pie pan on a baking sheet.
Place in the oven and bake for 40 to 50 minutes, or until the apples are bubbling and the crust is golden brown.
Remove from the oven and let cool before cutting.
To serve, cut the pie into wedges.
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Nutritional information may not be accurate.