apple-pie

Williams Cheese in Crust Apple Pie

2 1 11190
  • To prep

    1 hr30 min
  • To cook

    30 min
  • Level

    Medium
  • Crust:
  • 2 1/2 c. Flour
  • 1 tsp. Salt
  • 2 Sticks butter
  • Iced water
  • 1/2 c. Finely shredded Williams Sharp Pinconning Cheese
  • Crumb Topping:
  • 1 Stick cold butter
  • 1/2 c. Flour
  • 3/4 c. Dark brown sugar
  • 1 c. Rolled oats
  • Filling:
  • 2 Eggs
  • 1 c. Granulated Sugar
  • 2 T. Flour
  • 1 c. Sour Cream
  • 1/2 tsp. Grated lemon peel
  • 1 T. Lemon juice
  • 2 1/2 c. Peeled, sliced
  • Ida Red Apples
  • 1 tsp. Cinnamon
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Method

    Using a pastry blender, mix flour, salt and butter until coarse. Add grated cheese. Gradually add iced water until dough holds together (1/4 c. approximately). Combine butter (cut into small pieces) and flour with pastry blender until coarse. Add brown sugar and oats; set aside. Preheat oven to 400 degrees. Roll out crust; press into 8-inch pie plate. Beat eggs and add the sugar, cinnamon, flour, sour cream, lemon rind and juice. Add apples, mix well. Pour into crust. Bring pastry that overlaps, up over filling. Bake 10 minutes. Remove; sprinkle on topping. Continue to bake 30-35 minutes. Chill slightly before serving.
    **To Really experience the Williams Cheese difference — Melt a piece of Williams Sharp Cheddar Cheese on TOP!!

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