Deep-Dish Apple Pie
A deep-dish double-crust apple pie packed with Granny Smith and McIntosh apples, pecans, and cinnamon, finished with a melted sharp Cheddar topping and vanilla ice cream.
Ingredients
- 3 tbsp butter
- 2 lb Granny Smith apples, sliced
- 2 lb McIntosh apples, sliced
- 0.5 cup sugar
- 0.5 cup light brown sugar
- 1 each lemon, juiced
- 2 tbsp flour
- 1 tsp cinnamon
- 1 cup pecan pieces
- 4 oz Wisconsin sharp Cheddar cheese, grated
- 2 cup all-purpose flour (for dough)
- 0.8 cup solid vegetable shortening
- 3 tbsp ice water
Instructions
- 1
Preheat oven to 350°F. Melt butter in large saute pan. Add apples and saute 2 minutes. Add sugars, lemon juice, and flour. Saute 2 more minutes. Season with nutmeg, cinnamon, and salt. Cool.
- 2
For pie dough: combine flour, salt, and sugar. Add shortening, work until coarse crumbs. Add water 1 tbsp at a time until smooth ball. Wrap in plastic and refrigerate at least 30 minutes.
- 3
Roll dough into two 12-inch circles. Line a 10-inch deep dish pie pan with one circle. Spoon apples and pecans into shell.
- 4
Cover with second dough circle. Trim and crimp edges firmly to seal. Make three 4-inch slits across the top.
- 5
Bake 45 minutes. Remove, sprinkle Cheddar over top. Return to oven and bake 8 more minutes until cheese is bubbly. Serve warm with vanilla ice cream.