And May 13 is National Apple Pie Day.
But the holidays seem to be the time we most associate with these comforting baked goods. Here is a little twist on the grandmommy of all pies, apple.
Mom's Sassiest Apple Pie recipe - Apple, Maple, Cheddar
Makes: 8 servings
Prep: 30 minutes
Bake: 1 hour
Cool: 1 hour
- Pastry for a Double-Crust Pie
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
- 1-1/2 cups shredded white cheddar cheese (6 ounces)
- 1/4 cup maple syrup
- 1 tablespoon whipping cream
- 2 tablespoons maple syrup
- 1/4 cup toasted chopped pecans (optional)
- Preheat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
- For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
- Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
- Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.
Pastry for a Double-Crust Pie: In a large bowl, stir together 2-1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/2 to 2/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.
(taken from a variety of sources including Better Homes & Gardens and Country Living)