#WineWednesday - Sweet Riesling & Apple Pie with Cheddar Crust
It is officially apple season - the perfect time for ciders, crisps and pies - and this Apple Pie with Cheddar crust from Gourmet is a fun twist on the American staple. The cheddar is a nice mild addition, which helps to create a lovely flaky crust with the right amount of saltyness to balance out the apple filling. Our Riesling Sweet Reserve pairs well with the sweetness of the fruit and the tang of the cheese which work well with the acid/sweetness balance of the Riesling.
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Apple Pie with Cheddar Crust
This Apple Pie recipe has been around for a few years, but it tends to be a go-to in the Fall when I want a dessert with a slight twist.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 lb extra-sharp cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
6 to 8 tablespoons ice water
1 tablespoon milk
1 1/2 lb Gala apples (3 medium)
1 1/2 lb Granny Smith apples (3 medium)
2/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter, cut into bits
Make Pastry Dough
1. Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2. Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1 Tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
3. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make Filling and Bake Pie
4. Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
5. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
7. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
8. Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.