Cheddar Streusel Apple Pie: times two
How about an all-American apple pie for dessert this weekend! We will be celebrating Memorial Day with our family and Cheddar Streusel Apple Pie is on our menu for dessert. YUM!! The cheddar streusel that goes on top of the apple mixture before finally being topped with a flaky pie crust will not disappoint. And why not twice the pie!! When I go to the trouble of making a pie, I usually make two. A second pie always comes in handy to freeze, share with a neighbor, or take to another event on a busy holiday weekend. We have a large family and usually attend two family events for holiday weekends, so why not double the dessert recipe for convenience.
To make this pie, I used honeycrisp apples that I peeled and cored. This is probably the most arduous task of making an apple pie. This process can be done fairly quickly with the following tools:
Sharp knife
Cutting board
My method for this task is to peel all the apples with a vegetable peeler, then core all of the apples. After you peel and core your all of your apples, thinly slice 7 and place them in a bowl. Repeat this process with the remaining 7 apples, and place them in a separate bowl.
In a large bowl, whisk your sugars, cinnamon, flour and salt until well combined. Add, 1.5 cups of this mixture to each bowl of your thinly sliced apples. In each separate bowl, toss the apples and sugar mixture until all the apples are thoroughly coated.
Now time to prepare your two 9” pie plates. I used refrigerated Pillsbury pie crusts. I rarely make pie crust from scratch, because I find these refrigerated crusts so user friendly and tasty. Each pack comes with 2 crusts, so for this baking project, I purchased two boxes. I followed the method and instructions on the box for a two crust pie.
Once your crusts have sat out for 15 minutes, you will gently unroll pie crusts onto each ungreased pie plate. Pressing firmly along the sides and the bottom of your pie plates. Time to fill the pies with the delicious apple filling. Pour one bowl of your apple mixture into one pie plate, then pour the second bowl into your other pie plate. We aren’t quite finished filling these pies up before we top them with their second crusts.
The cheddar streusel absolutely makes this pie. The streusel adds that perfect savory dose of flavor to balance out the sweet fruit filling. To make the streusel, mix your flour, grated cheddar cheese, granulated sugar, and melted butter in a bowl until a crumbly consistency forms. Now that your streusel is ready, top each pie evenly with half of the cheddar streusel.
And now we can finally top each pie with our remaining two crusts, being sure we seal the edges and add slits to the top of the pie to vent the pie. Want to take these pies to the next level, beauty wise? If so, make an egg wash by combining one beaten egg and two tablespoons of water in a small bowl or cup and grab ¼ cup of turbinado cane sugar. Use a small spoon or pastry brush to brush the top of the crust, and sprinkle the turbinado cane sugar over the egg washed pie crust. This will help the crust turn a beautiful golden brown color.
Let’s bake these pies! When it comes to baking pies, I like to place them on a sheet tray before I put them in the oven because it’s easier to get them in and out. This method also allows any juices that may bake out of your pie to be caught on the sheet tray. Bake your pies for 35-40 minutes or until the crust is golden brown in an oven preheated to 400 degrees Fahrenheit.
I cannot wait to take these pies to our Memorial Day gatherings! I used a pizza cutter and a small star shaped cookie cutter to create a fun Stars and Stripes theme for my top pie crusts. Typically, I just seal the top pie crust and use a small knife to slit vents in the middle. Top your pie whichever way suits you!
If you don’t need both pies this weekend, wrap one of the completely cooled pies in saranwrap and foil and freeze it to use for a later date. This pie is best served warm with vanilla ice cream.
God bless America, and thank you to all who have served!!
-XOXO-
Sally
Cheddar Streusel Apple Pie: times two
1 cup of granulated sugar
1 cup of packed brown sugar
4 tsp of cinnamon
4 bsp all-purpose flour
1 tsp of kosher salt
14 med apples, peeled, cored, and thinly sliced
4 9”pre made pie crusts (unbaked)
For the cheddar streusel:
1 cup of flour
½ cup of granulated sugar
1 cup of grated cheddar cheese, packed
½ cup of butter, melted
Optional ingredients:
*turbinado cane sugar
*egg wash made with 1 beaten egg and 2 tbsp of water
Preheat your oven to 400 degrees Fahrenheit. Peel, core, and thinly slice 7 apples and place them in a bowl. Repeat this step with your 7 remaining apples and place them in a separate bowl.
In a large bowl, mix your granulated sugar, brown sugar, cinnamon, 4 tbsp of all-purpose flour, and salt. This mixture will yields about 3 cups. Place 1.5 cups of sugar mixture in each bowl of apples, then toss the mixture until the apples are thoroughly coated.
Following instructions on the refrigerated pie crusts package, place a one pie crust on the bottom of each of your 9” pie plates. Pour one bowl of the apple mixture into one unbaked pie crust, and then pour the second bowl of apple mixture into your second pie crust.
In a medium bowl, mix your flour, granulated sugar, grated cheddar cheese, and melted butter together until a crumbly streusel forms. Evenly, sprinkle half of the cheddar streusel over one pie, and then the remaining half over the second pie.
Top each pie with the remaining two unbaked pie crusts, crimping the edges to seal the crusts together. Cut slits into the top of the pie crusts for ventilation. Bake for 35-40 minutes on a baking sheet, or until golden brown. Serve with vanilla ice cream.
An optional step before baking the pies is to use an egg wash on the top crusts of the and sprinkle with turbinado cane sugar.
*For these holiday pies, I opted to use a pizza cutter and small star cookie cutter to form the tops crusts into a Stars and Stripes theme.