Deep-Dish Apple Pie
Spoon, rather than cut, this cobbler-like pie--there's no bottom crust. You'll need about 1/2 cup total shredded cheddar cheese for this pie.
1/3 cup butter, melted
1 teaspoon ground cinnamon
4 pounds cooking apples, such as Granny Smith, peeled, cored, and cut into
1/4-inch-thick slices (about 12 cups)
Cheddar Pastry (see recipe)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
1 tablespoon water
2 tablespoons finely shredded sharp cheddar cheese
Preheat oven to 475°F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375° F.
Prepare Cheddar Pastry.
In very large bowl stir together granulated sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to 9-inch deep-dish pie dish.
On lightly floured surface roll pastry into 10-1/2 to 11 inch round. Cut decorative stars in pastry; reserve cut stars. Carefully place pastry atop apples; flute edges to sides of dish, but not over edge. Attach cut stars to pastry with water. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning.
Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie to catch drips. Bake 30 minutes; remove foil from pie. Bake 35 to 40 minutes more or until top is golden and filling is bubbly. Sprinkle crust with 2 tablespoons shredded cheddar cheese; bake 3 minutes more or until melted. Remove to wire rack. Serve warm. Makes 8 servings.
Place steel blade in food processor bowl. Add 1-1/4 cups flour, 1/3 cup finely shredded cheddar cheese, 1/4 teaspoon salt, dash nutmeg and 1/3 cup butter. Cover and process with on/off turns until most of mixture resembles coarse crumbs. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as water is added; scrape down sides. Process with two on/off turns. (Mixture may not be all moistened.) Remove pastry from bowl; shape into ball.
In medium bowl stir together flour, salt, and nutmeg. Using pastry blender cut in butter until pieces are pea-size. Stir in cheese. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. (You will need 3 to 4 tablespoons total water.) Form into ball.