The chillier temps are coming through so it’s time for a fall-ready recipe! This cheese and apple pie is everything you love about apple pie and apple crisp, but with a cheesy twist. I’m not usually one for a lot of sugar so I love the addition of Prairie Tomme to help balance the sweet. The cheese is featured in a crunchy crumb topping but feel free to go hog wild and add cheese to the inside too!
You can find our cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!
Crumb Topping Ingredients:
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter cut into cubes
- 1 cup shredded Prairie Tomme (I like mine chunkier, but feel free to finely grate if you want it evenly dispersed) *Aux Arcs is great too!*
- one 9-inch crust either store-bought or homemade
- 5-6 apples (I like a mix of Granny Smith and a good cooking apple like Jonagold or Braeburn)
- 3/4 cup sugar
- 2 tablespoons all purpose flour
- juice of half a lemon
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Start by combining the flour, sugar and salt for the crumb topping. Add in the cold, cubed butter and, using your hands, start to break up the butter and mix in to the other ingredients. Shoot for pea-sized pieces of butter. Mix in the grated cheese and put into the fridge to chill until it’s time to bake.
Preheat the oven to 400 degrees. Peel, core and thinly slice your apples. In a separate bowl combine the sugar, flour, lemon juice, cinnamon and salt. Toss with apples in a large mixing bowl until well coated. Put the filling into your pie crust and top with crumb topping. Place pie tin on a baking sheet in case of spillage. Bake for 45 minutes or until top is golden and the juices are bubbling. Move to a wire rack to cool.