Cheddar Streusel Apple Pie: Times Two

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:

• Vegetable peeler
• Apple corer
• 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