Mom’s Apple Pie with Cheddar Streusel Topping

The nooks! The crannies! I love this pie with its unique cheddar streusel topping. I make it when the weather first turns and apple trees in the area are weighed down with fruit. When I took this pie out of the oven, it looked so gorgeous and smelled so good I found myself unconsciously humming, “You’re just too good to be true” in sheer anticipation of taking my first bite. Mom’s Apple Pie never disappoints.

dsc_0354This recipe calls for a single crust on the bottom and a streusel-style crumble made of cheddar cheese, butter, flour, sugar, and salt, on top. Every time I make it, I add a just little more cheddar as I try to figure out just how much cheddar is too much for I love getting a taste of cheddar in every bite! Right now, I’m up to 1⅓ cups or four ounces. Mom’s original recipe called for 1/2 cup of cheese.

Yield: One 9-inch deep-dish pie

Filling Ingredients:

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1 pie crust (I love Trader Jo’s Pie Crust)
3 pounds apples, peeled, cored, and sliced (8 cups, or 2 pounds when cleaned)
¾ cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 teaspoon lemon zest
¼ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg or ground cloves (optional)

Topping Ingredients:

1⅓ cups cheddar cheese (4 ounces), shredded
4 tablespoons (2 ounces) butter, chipped into pieces
½ cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt

Instructions

Preheat oven to 425º. If you have a pizza stone, put it in the oven on the middle rack and let it preheat along with the oven. Starting the baking process in a very hot oven with a pizza stone helps to ensure a cooked bottom crust. Place a baking sheet on the oven rack beneath the pizza stone to capture any juices that bubble over.

Mise en place

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Roll out pie crust and place in the bottom of the pie plate. Fold edges in and crimp to make it pretty. Set aside.

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Peel and slice the apples with a paring knife, or try one of the modern conveniences out there for peeling and slicing. Set sliced apples aside.

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Mix filling ingredients in a bowl. The apples should be at room temperature to ensure even cooking. Set aside.

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Mix topping ingredients until the streusel forms small chunks. I mix the topping ingredients either in a food processor

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Or in a bowl with a pastry blender or mixer. Set aside.

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Put It All Together

Pour filling into the prepared, uncooked pie crust. Pack the apples down

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Place pie on the pizza stone and set the timer for 15 minutes.

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When the timer rings, spread the topping mixture evenly over the pie filling and decrease the oven temperature to 350º. Set timer for 30 more minutes.

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When the timer goes off, the topping should be lightly browned. Place a piece of foil loosely tented over the top to slow down further browning of the streusel.

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Cook for another 20-30 minutes. The interior of the pie isn’t done until you see the juices start to bubble over.

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The pie on the left has a fine streusel. The one on the right was processed a little longer until it clumped. I like the taste and texture of the clumpier streusel.

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Voilà!

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Finally, Waste Not, Want Not

My family and I get the apple slices; the chickens get the scraps.

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Related Posts
Mrs. Walker’s Cranberry Nut Pie
Mom’s Pumpkin Pie
Pumpkin Cheesecake Pie
Strawberry Rhubarb Pie
Very Berry Clafoutis

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