Cheddar crumble apple pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 9\" Unbaked Pie Shell |
| ½ | cup | Unbleached Flour |
| ⅓ | cup | Sugar |
| 1½ | pounds | Cooking Apples; * |
| 6 | ounces | Cheddar;Md, Shredded,1 1/2 C |
| 4 | teaspoons | Unbleached Flour |
| ⅓ | cup | Brown Sugar; Firmly Packed |
| ½ | teaspoon | Cinnamon; Ground |
| ¼ | teaspoon | Nutmeg; Ground |
| 5 | tablespoons | Butter |
| 1 | tablespoon | Lemon Juice; Fresh |
Directions
TOPPING
FILLING
* Use a cooking apple such as Granny Smith's.
Core, peel and thinly
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well.
Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired.