Vermont Cheddar Apple Pie
For Cheddar Crust :
teaspoon of salt
1 1/2 cups
shredded Vermont cheddar cheese
For Filling :
3 1/4 pounds
peeled and sliced apples
cups of sugar
1 1/2 tsp
apple pie spice
pie filling enhancer
teaspoon of salt
rum or brandy
How to Make Vermont Cheddar Apple Pie
For the Crust
- Whisk together the flour and salt in a medium sized bowl. Stir in the cheese and butter. Mix until well-combined.
- Add enough water in the mixture until it comes together. Fold the dough until it firmly holds together.
- Divide the dough into flat disks with smooth edges. Wrap them up and refrigerate it to cool, for 30 minutes.
For the Filling
- Preheat the oven to 425 degrees F.
- Stir together apples, sugar, Apple Pie Spice, cider, Pie Filling Enhancer, salt, lemon juice and brandy in a medium sized bowl. Mix until the apples are well-coated. Set aside.
- Roll the disk of dough in a round shape, and lay it into a 9 by 10 pie plate. Evenly spread the filling over the dough.
- Now roll out the second disk of dough, and lay it over the filling. Seal it properly. Trim the edges, if necessary.
- Brush the top crust with milk and sprinkle sugar over it.
- Set the pie on a parchment-lined baking sheet. Bake it in the preheated oven for almost 50 minutes, until the top turns brown and the filling is bubbly.
- Remove the pie from the oven and transfer it onto a cooling rack for 10 minutes.
- Slice it evenly and serve.
- Cheddar is among the world’s popular cheese, and Vermont is the home to the world’s best cheddar cheese
- Traditionally cheddar cheese that’s made in Vermont does not contain color additive
- It’s believed that the first apple pie was made in England over six hundred years ago