"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple-Cheddar Crumble Pie Recipe

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This recipe for Apple-Cheddar Crumble Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country living
Added: Wednesday, October 14, 2009


Cheddar-Cheese Crust:

1 cups all-purpose flour
teaspoon salt
cup unsalted butter, cut into small pieces
cup grated sharp Cheddar cheese
3 tablespoons (up to 4 tablespoons, as needed) 1/8 teaspoon cayenne pepper
cold water

Crumble Topping:

1/3 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons cold unsalted butter, cut into " pieces
cup grated sharp Cheddar cheese

Apple Pie Filling:

3 cups cored, peeled, and thinly sliced crisp apples, such as Rhode Island Greening, Cortland, or Granny Smith
3 cups cored, peeled, and thinly sliced sweet apples, such as Rome Beauty or Jonathan
4 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
cup sugar
2 tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon salt
teaspoon fresh-grated nutmeg
1/8 teaspoon ground allspice

MAKE THE CRUST: In a large bowl, combine flour, salt, and cayenne. Add the butter and, using a pastry cutter, two knives, or your hands, cut the butter into the flour until the mixture resembles coarse meal. Add grated cheese and toss. Add cold water, by the tablespoon, until a rough dough forms. Gather dough into a ball, flatten into "-thick disk, and tightly wrap in plastic. Refrigerate for 30 minutes. On a lightly floured surface, roll out the dough into an 11-inch circle about " thick. Transfer dough to a 9-inch pie pan, turn overhanging dough under itself to form an edge along the top of the pan, and crimp edges. Chill for 30 minutes. Preheat oven to 425 degrees F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned -- about 15 minutes. Cool on a rack and remove the pie weights.
MAKE THE FILLING: Add both types of cut apples to a large bowl and toss with lemon juice and zest. In a small bowl, mix sugar, flour, cinnamon, salt, nutmeg, and allspice. Sprinkle the spice mixture over the apples and toss to mix thoroughly. Spoon the apples into the prepared crust.
MAKE THE CRUMB TOPPING: In a small bowl and using a fork, toss flour, brown sugar, butter, and grated Cheddar cheese. Sprinkle the top of the pie with the crumble mixture. Place pie in the middle of the oven and bake until the topping is golden brown -- 50 to 60 minutes. Cool on a rack for at least 30 minutes. Serve warm or at room temperature.




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