Lunch: Cheddar-Apple Pie Recipe | MyRecipes

Recipe by Robert Landolphi Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic!

Ingredients

1.7 ounces potato starch (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons 1% low-fat milk

Instructions

To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.
To prepare filling, place apples, and next 7 ingredients (through nutmeg) in a large bowl; toss to combine.
Preheat oven to 350 °.
Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.
Sprinkle 1/4 cup cheese over piecrust. Spoon apple mixture over cheese; top with 1 tablespoon butter pieces. Bake at 350 ° for 20 minutes.
To prepare topping, place 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt in a food processor; process until combined. Add oats, cookies, and 4 tablespoons butter; pulse 2 times or until crumbly. Remove pie from oven; sprinkle with 1/4 cup cheese and topping, pressing gently to adhere. Bake an additional 30 minutes or until golden brown. Cool on a wire rack.

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