A Jerry James Stone Recipe
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Ingredients
Cheddar Cheese Crust
- 2 ½ cups flour
- 1 teaspoon sugar
- ½ teaspoon sea salt
- 2 sticks cold butter, unsalted
- 4 ounces white cheddar, finely grated
- ½ cup ice water
Easy Apple Pie
- 2 Cheddar Cheese Crusts
- 2 20-ounce cans apple pie filling
- 1 teaspoon ground cinnamon
Instructions
- Combine 2 1/2 cups of flour, 1 teaspoon sugar, and 1/2 teaspoon sea salt in a large mixing bowl. Mix to combine.
- Cut the 2 sticks of cold butter into cubes. I like to pop the cubes in the freezer for 30 minutes before this next step, but not required. Add the butter to the flour mixture. Cut butter into flour with a pastry knife (or 2 butter knives) until mixture looks like coarse cornmeal. You can also do this by pulsing it with the dough blade in the bowl of a food processor.
- Add in the 4 ounces of cheddar cheese and just mix until combined, careful not to overwork the dough.
- Drizzle ¼ cup of the ½ cup of ice water into the flour mixture and mix to form a dough. Add 1 tablespoon at a time as more water is needed until dough is formed.
- Careful not to over water. Dough should easily form into a ball but not be tacky or sticky.
- Divide dough into 2 roughly equal portions, form into hockey puck-like discs, wrap individually, and place in the fridge for an hour.
- Preheat oven to 425 degrees F.
- Roll out one disc into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish by first folding the dough in half and then in half again. This allows you to pick up the dough without breaking it.
- Transfer dough and unfold it over the pie plate. Center dough with plate but do not stretch the dough. Press dough into the bottom, crease, and side of the pie pan, careful to avoid creating any air pockets. Place pie plate in the fridge.
- Then unfold it the same way in the pie dish. Place pie plate in the fridge.
- Combine the 2 20-ounce cans of apple pie filling and 1 teaspoon of cinnamon in a mixing bowl. Mix to combine.
- Roll out the other disc to be slightly smaller than the first one.
- Transfer apple mixture to pie plate and place second crust on top, pressing edges together with bottom crust to seal. Tuck crust edge under itself and crimp. Make air slits in the center of the pie.
- Place pie on a baking sheet and cover the crust edges with foil or crust guards. Bake for 45 minutes, or until crust is golden brown and the pie filling appears to be bubbling through.
- Remove from oven and let cool before serving.
