Apple Pie with Cheddar Crust & Streusel Topping


 for a 9 inch pie

1¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
⅛ teaspoon ground cayenne
8 tablespoons cold unsalted butter, cut into small pieces
2 ounces 4-year Grafton Cheddar, grated (about ¾ cup)
4 tablespoons ice cold water
1 egg beaten with 1 tablespoons water


2½ pounds sliced pie apples
½ cup maple syrup
2 tablespoons cornstarch
1 tablespoon finely chopped candied ginger


¾ cup plus 2 tablespoons all-purpose flour
½ cup brown sugar
6 tablespoons cold unsalted butter, cut into small pieces

Cooking Process:

Sift together the dry ingredients into a bowl, and stir them to distribute evenly. Cut the butter into the dry mixture with a pastry cutter or a fork until the mixture includes lumps of flour and butter the size of peas. Stir in the grated cheese and distribute evenly. Add the water, and move quickly using your fingertips to work it into a pliable pastry. Flatten it into a disk, wrap in plastic, and refrigerate for at least an hour.

Remove the pastry from the refrigerator 15 minutes before you wish to use it. Roll out the pastry on a lightly floured board using a rolling pin that has been lightly floured. Roll to an even thickness. Wrap the pastry around the rolling pin and unroll it onto the pie plate. Trim the pastry ½ inch beyond the rim of the plate. Use a pastry brush to dampen the edge with cold water and fold it inward. Work up a collar that stands above the rim, and flute the edge. Place the pie shell in the freezer if you are not going to fill it immediately.

To make the topping, mix the flour and sugar together in a bowl until evenly distributed. Work the butter into the flour with your hands until it is crumbly, reserve.

Peel, core and slice the apples into a large bowl. Toss the apples with the candied ginger and cornstarch to coat evenly. Add the maple syrup and toss together.

Paint the inside of the prepared pie shell with beaten egg to seal the crust. Prick the pastry in several places with a fork so it does not bubble up during baking. Pile the apples into the pastry. Settle the apples by pushing down gently to remove air pockets and voids. Sprinkle the streusel topping evenly over the pie’s surface.

Bake on the bottom shelf of a preheated 400° oven for 45 to 50 minutes. The pie is done when bubbly in the center.
how to serve:

Allow the pie to cool to room temperature before serving so that it can set. If you wish to serve it warm, place in a moderate oven for a few minutes. Serve with more sliced 4-year Grafton Cheddar.