Classic Apple Pie With Cheddar Lattice Crust Recipe

November 23, 2013 Updated: November 22, 2013

Courtesy of Hill Country Pie Kitchen

1 recipe pastry for a 9-inch double cheddar crust 4 tablespoons unsalted butter (below)
1 tablespoon cornstarch
1/4 cup light brown sugar
2 teaspoons ground cinnamon Pinch of salt
5 cups sliced Granny Smith apples-peeled 1 tablespoon lemon juice

Preheat oven to 400 F.
Melt the butter in a heavy-bottomed sauté pan big enough to hold the apples.
Mix cornstarch, sugar, cinnamon and toss with apples. Let sit for 2-3 minutes to bring out the natural juices in the apples.

Add apples to melted butter in the sauté pan. Add lemon juice and bring to a boil; stirring frequently. Reduce temperature and let simmer for 5 minutes or until thickened.

Place the bottom crust in a 9-inch pie pan. Fill with apples, mounded slightly. Cover with a lattice work of the crust.

Bake 15 minutes in the hot oven. Reduce the temperature to 350 ?F. Continue baking for 30 to 40 minutes, until apples are soft and crust is brown.

Cheddar Crust:
2 1/2 cups all-purpose flour
1 teaspoon fine-grain sea salt
1 Tablespoon granulated sugar
Pinch of cayenne pepper
1/3 cup cold Crisco shortening, cut into pieces
1 stick (1/4 lb) unsalted butter, cold and cut into pieces
2 cups grated sharp cheddar cheese
1/4-1/2 cup ice water

Mix the flour, salt, sugar and cayenne pepper with a whisk. Cut in the shortening and butter with a pastry cutter or two knives until the mixture resembles cornmeal. Add the cheese and mix again. Slowly add the ice water until the pastry dough comes together—don’t make it too wet. The cheese in the dough makes this pastry very easy to handle. 

Hill Country Pie Kitchen, located inside Hill Country Chicken, is offering its signature 3″ pie cups, classic 9″ pies, and 11″ pies for Thanksgiving pick-up and delivery this year. 

Hill Country Pie Kitchen
1123 Broadway
Order through Nov. 25, 5 p.m.
Pick up in person by Nov. 27, 8 p.m.