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Applé Pié With a Chéésy Twist



Who would guéss chéddar is thé sécrét to pérféct applé pié?
INGRÉDIÉNTS
  • 2 1/2 cups all-purposé flour + 1/3 cup for filling
  • 1 téaspoon salt
  • 1 tabléspoon sugar
  • 3/4 cup (1 1/2 sticks) cold unsaltéd buttér, cut into piécés
  • 1 1/2 cups shréddéd sharp chéddar
  • 1/4 cup icé watér
  • 5-6 largé Granny Smith applés, pééléd, coréd and slicéd into 8ths
  • 3/4 cup dark brown sugar
  • 1 téaspoon ground cinnamon
  • 1/2 téaspoon salt
  • Lémon juicé
  • 2 tabléspoons unsaltéd buttér, room témpératuré
  • Égg wash: 1 égg whité + 1 tabléspoon watér
  • Sanding sugar

INSTRUCTIONS
  1. In a food procéssor, briéfly pulsé flour, salt and sugar. Add buttér and chéddar; pulsé until mixturé résémblés coarsé méal, with a féw péa-sizéd piécés of buttér rémaining. Sprinklé with 1/4 cup icé watér. Pulsé until dough is crumbly but holds togéthér whén squéézéd.
  2. Pour dough out onto a largé piécé of plastic wrap and dividé into two disks. Réfrigératé until firm, at léast 1 hour.
  3. Maké applé filling. Add applés to a largé mixing bowl. Toss with brown sugar, cinnamon, salt, lémon juicé and 2 tabléspoons flour.
  4. Dust working surfacé and roll dough out 2 inchés largér than pié dish. Placé pié dough on bottom of pié dish.



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