Cheddar-Apple Pie

Cooking Light
Cheddar-Apple Pie
Photo: Oxmoor House
Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic!
Serves 14 (serving size: 1 slice)

Ingredients

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Crust:
1.7 ounces potato starch (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons 1% low-fat milk
Filling:
2 pounds Granny Smith apples, peeled, cored, and thinly sliced
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
2 ounces sharp cheddar cheese, shredded (about 1/2 cup) and divided
1 tablespoon chilled unsalted butter, cut into small pieces
Topping:
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
3/4 cup certified gluten-free quick-cooking oats
4 ounces gluten-free arrowroot cookies
4 tablespoons chilled unsalted butter, cut into small pieces

Preparation

Hands-on: 1 Hour, 10 Minutes
Total: 3 Hours, 30 Minutes

1. To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.

2. To prepare filling, place apples, and next 7 ingredients (through nutmeg) in a large bowl; toss to combine.

3. Preheat oven to 350°.

4. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.

5. Sprinkle 1/4 cup cheese over piecrust. Spoon apple mixture over cheese; top with 1 tablespoon butter pieces. Bake at 350° for 20 minutes.

6. To prepare topping, place 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt in a food processor; process until combined. Add oats, cookies, and 4 tablespoons butter; pulse 2 times or until crumbly. Remove pie from oven; sprinkle with 1/4 cup cheese and topping, pressing gently to adhere. Bake an additional 30 minutes or until golden brown. Cool on a wire rack.

Created date

October 2014

Nutritional Information

Calories 250
Fat 9.5 g
Satfat 5.4 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 2.7 g
Carbohydrate 42.5 g
Fiber 1.8 g
Cholesterol 25 mg
Iron 0.6 mg
Sodium 250 mg
Calcium 53 mg