Ingredients: |
Ingredients: 1 recipe Cheddar Cheese Crust (See Below)
1 Lb ground pork sausage, cooked and drained
2 to 3 tart apples (granny smith) cored and rough chopped
2 to 3 sweet apples, cored and rough chopped
1/4 tsp salt
1 C apple juice or cider
1/3 C brown sugar , packed
1/4 tsp fresh thyme (or 1/2 tsp dry)
1/4 tsp fresh diced rosemary
1/4 tsp allspice
PIE DOUGH
2 1/2 C AP flour (plus additional for rolling out dough)
1/2 tsp salt
1 C grated (~4 oz) sharp cheddar cheese, grated and chopped fine with a knife
9 T salted or unsalted butter, cut into T size pieces.
6 to 8 T ice water
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Directions: |
Directions:1) Make the cheddar cheese dough. Combine all ingredients but the ice water in a large bowl. With clean hands or a pastry cutter, blend the mixture until it looks like coarse meal with some lumps.
2) Sprinkle 6 T ice water over the mixture and stir lightly with a fork. Squeeze a bit of dough in your hand, if it doesn't come together, add a bit more water.
3) Divide the dough in half and make two chubby discs about 5 inches in diameter. Wrap separately in plastic wrap and refrigerate for an hour.
4) Place the apples, salt, juice or cider, brown sugar, thyme, rosemary and allspice in a saute or fry pan and cook on medium-low until you can just start to put a fork into the apples. Remove from heat and set aside. Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider make a cup, then turn the heat to low and cook until the juice has been reduced to about one quarter of a cup and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
5) Spoon the sausage into the apple mixture, pour the reduced cider over this and mix well. Adjust the salt to taste and let the filling cool.
6) Roll out the bottom crust and place in your pie pan. Add the filling. Cover with upper crust, seal the edges, crimp and add vent holes. Brush top with an egg wash (1 Egg, 1 T water mixed).
7) Bake at 400º F (205º C) for 40 minutes. Give the pie two more egg washes at 10 minute intervals during the first 20 minutes of the bake. Let the pie cool for 15 minutes or more before serving. |
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