No matter the season, we feel nothing beats a slice of fresh apple pie! Our simply delicious apple pie recipe, featuring sweet Gala or Cortland apples, is absolutely decadent when paired with our popular Cabot Vermont Sharp Cheddar, Cabot Extra Sharp Cheddar or any of your favorite sharp Cabot cheddars. This is one apple pie recipe that you definitely shouldn’t miss. This recipe makes eight servings and is fairly straightforward to put together, making it a fantastic dish to cook up for family gatherings or large dinners. After trying it out, please share the recipe with your friends and family on Facebook, and Pinterest.
If you just can’t get enough apple desserts, you have to give this Cheddar and Apple Galette a try! As a cooperative of New England and New York farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this simple apple pie recipe after you’ve tried it by rating and reviewing it when you have the chance.
Directions
- WHISK together in a large bowl flour, sugar and salt until well blended.
- CUT butter and shortening into pieces and add to dry ingredients; work in with your fingertips until mixture resembles coarse meal, with no pieces larger than a pea.
- SPRINKLE ice water on top, a tablespoon at a time, tossing everything together to combine. When dough holds together easily when pressed, stop adding water.
- DIVIDE dough into two balls and press into flat disks. Wrap in plastic wrap and refrigerate for 30 minutes.
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TOSS together apples, sugar, flour, cinnamon, nutmeg and salt.
- UNWRAP one disk of dough. Roll out on well-floured surface, rotating, turning over and sprinkling with more flour as needed, into approximate 12-inch round. Fold in half and transfer to 9-inch deep-dish pie plate, easing, not stretching, it into place.
- SPOON apple mixture into pie plate. Cut remaining 2 tablespoons of butter into pieces and place on top of apples.
- ROLL out second disk of dough. Moisten edge of bottom crust with water and place top crust over apples. Press edges of dough together, trimming excess to about ½ inch. Tuck dough under itself and crimp with your fingers or a fork to seal. Make several slits in top crust to allow steam to escape. Brush top with milk if desired. Refrigerate pie while you preheat oven.
- PLACE oven rack in middle position and preheat oven to 425°F.
- BAKE pie for 20 minutes. Reduce oven temperature to 350°F and bake for 35 to 45 minutes longer or until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly.
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COOL to lukewarm or room temperature and serve with sliced cheddar on the side.
