Apple Pie with Cheddar Crust

My grandfather loves eating single-serving pies from the grocery store. When he told my mom yesterday that he wanted her to pick up up some apple pie, I decided to make one myself. I've made several variation of apple pie, but never Apple Pie with Cheddar Crust. I was intrigued because I love savory-sweet desserts. I followed the recipe from Gourmet.com, making minor modifications and adding a teaspoon of cinnamon. You can't have an apple pastry without cinnamon, seriously. It tasted just like an apple pie wrapped in a cheese straw. What I like about this recipe is, unlike many pie recipes I've found, the dough goes a long way. I even had enough to make a few little leaves on top for ornament.


Apple Pie with Cheddar Crust

For pastry:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 pound extra-sharp white cheddar, grated (a little more than 2 cups)
1 stick cold unsalted butter cut into pieces
1/4 cup cold vegetable shortening cut into pieces
4 - 6 tablespoons ice water
1 tablespoon milk

For filling:
3 medium Gala apples
3 medium Granny Smith apples
2/3 cup sugar
3 tablespoons all-purpose flour
juice of a lemon
1 teaspoon of cinnamon
1 tablespoon cold salted butter cut into pieces


Method:
1. Preheat oven to 450 degrees F.
2. With a spoon or clean hands, mix flour, salt and cheese in a large bowl. Add butter and shortening, mixing until it the lumps are pea-sized. It should look sandy.
3. Drizzle the water a tablespoon at a time and stir with a fork until mixed well. If the dough holds together when you squeeze it, you don't need anymore. If you overwork it, your dough will be tough.
4. Divide the dough in half and form each half into a 5 inch disk. Wrap the disks in plastic wrap and chill for 1 hour.
5. Peel and core apples, and slice into quarter sized pieces 1/4 inch thick. Toss apples with sugar, flour, lemon juice and cinnamon until evenly coated.
6. Roll out 1 piece of dough on a lightly floured surface into a 13 inch round. Fit it into a 9 inch pie plate. Roll out the remaining piece of dough into an 11 inch round.
7. Transfer filling to shell. Dot with butter than cover with pastry round. Trim the edges and seal using the back of a fork or spoon, or use your fingers. Lightly brush the top with milk, and poke with the tines of your fork to make vents.
8. Bake for 20 minutes. Reduce to 375 degrees F and bake until crust is golden brown for about 40 minutes. Cool to room temperature.