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Maple, Apple, and Cheddar Pie

Makes: 8 servings
Prep 30 mins Cool 1 hr Bake 375°F1 hr
Maple, Apple, and Cheddar Pie
Ingredients
  • 1  recipe Pastry for Double-Crust Pie
  • 1/2  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 5  cups  thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
  • 1 1/2  cups  shredded white cheddar cheese (6 ounces)
  • 1/4  cup  maple syrup
  • 1  tablespoon  whipping cream
  • 2  tablespoons  maple syrup
  • 1/4  cup  toasted chopped pecans (optional)
Directions

1. Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it; set aside.

2. For filling, in a large bowl stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie plate. Drizzle with cream.

3. Trim pastry even with edge of pie plate. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.

4. Bake for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm.

Pastry for Double-Crust Pie
Makes: 8 servings
Yield: 2 piecrusts
Start to Finish 5 mins
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut into pieces, or shortening
  • 1/2 - 2/3  cup  cold water
Directions

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

3. On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.

4. Wrap pastry circle around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Transfer desired filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

5. Roll remaining ball into a 12-inch circle. Using a sharp knife, cut slits in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in recipes.

From the Test KitchenNut Pastry:
  • Prepare as above, except substitute 1/4 cup ground, toasted pecans or almonds for 1/4 cup of the flour.
Pastry for Lattice-Top Pie:
  • Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern, twisting strips, if desired. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Bake as directed in recipes.
Quick Lattice-Top:
  • Prepare Pastry for Lattice-Top Pie as above, except instead of weaving strips over filling, lay half of the pastry strips on filling at 1-inch intervals. Give pie a quarter turn; arrange remaining strips perpendicular to the first half of strips on filling.
Nutrition Facts (Maple, Apple, and Cheddar Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 524,
  • Fat, total (g) 26,
  • chol. (mg) 40,
  • sat. fat (g) 12,
  • carb. (g) 63,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 2,
  • sugar (g) 29,
  • pro. (g) 10,
  • vit. A (IU) 437,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 540,
  • Potassium (mg) 161,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pastry for Double-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 303,
  • Fat, total (g) 18,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 30,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 2,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 194,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • sodium (mg) 333,
  • Potassium (mg) 44,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Starch () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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