Earlier this month we held a pie recipe contest with 425 Magazine in spirit of Thanksgiving and we selected Jonathan Shipley’s recipe for Cranberry-Apple Pie with cheddar crust as our contest winner! We chose Jonathan’s recipe for it’s unique twist on the classic apple pie; Our pastry chef Rebecca was excited to make the cheddar crust as it isn’t oft used!
Rebecca started with the filling, coring and peeling tart, Washington apples (Granny Smith is her preferred baking apple) and mixing all the spices with fresh cranberries.
The cheddar crust is simple in ingredients, but Rebecca looked forward to tasting how the savoriness of the cheddar balanced with the tartness of the apples and cranberries!
After adding some adorable final touches to the top of the crust, we baked for approximately 45 minutes until the crust was golden brown with cheddar goodness.
A few of the team dug right in as soon as it was out of the oven! The crust was deliciously smooth, with the perfect amount of cheese, and without an overpowering richness. The apple-cranberry filling was delicately tart with the right amount of spices – we loved that it wasn’t too sweet and that the apples and cranberries came through brightly in each bite. Our favorite part was digging the edges of the crust into the juices of the filling – so good!
We’re sharing Jonathan’s winning recipe and hope you’ll try this beautiful and crave-worthy pie during the holiday season!
Cranberry-Apple Pie with Cheddar Crust
2 cups all-purpose flour
1 cup vegetable shortening
1 teaspoon salt
¼ cup milk
2 tablespoons vinegar
1 1/2 cups shredded cheddar cheese (6 ounces)
1 1/2 cups granulated sugar
3 tablespoons tapioca
1/2 teaspoon ground cinnamon
½ teaspoon nutmeg
2 cups cranberries
1/2 cup water
6 cups peeled, sliced apples (the more tart the better)
1 tablespoon butter or margarine
1. Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs; stir in cheddar cheese, distributing evenly. Combine milk and vinegar and sprinkle on dry mixture until dough forms. Shape into a ball; divide in half. Wrap in plastic wrap and refrigerate for one hour.
2. Meanwhile, combine sugar, tapioca, cinnamon, and nutmeg in a large saucepan. Stir in cranberries and water. Cook, stirring constantly, until the mixture boils. Remove from heat and add apples, stirring to coat. Set aside to cool.
3. Preheat oven to 400°F.
4. Roll out half the dough into an approximate 10 ½ -inch circle and place in 9-inch pie plate, letting edges hang over rim of pan. Spoon apple filling into bottom crust; dot with butter. Roll out remaining pastry for top crust; place over fruit mixture. Seal, trim, and flute dough edges. Slit the top crust several times for ventilation. Bake for approximately 50 minutes or until crust is golden and filling is bubbling. Cool on a wire rack. Serve with vanilla ice cream (optional).
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