This was my first ever attempt at baking a pie. I don't think I fully realized what I was getting myself into (3 hour endeavor!). In the future I will break this up into 2 sessions and refrigerate the dough overnight. It was divine!! Here are my notes for anyone else who is going to try this pie. #1 don't go cheap on the cheese, it matters. I recommend Cabot's premium aged white cheddar. #2 I used a frozen berry mix (Cascadian Farms, @ Costco) and picked out mostly blackberries with a hint of blueberries. I did not use the rasberries. This mix will stain the apples when the boiling occurs and the whole inside of the pie will be red. Not at all like the picture. #3 I strongly recommend a foil-lined drip pan at the bottom of the oven. Like the other review, mine also bubbled over and made a mess. The drip pan saved us! #4 We cooled it for 1 hour were able to cut into it without serving pie soup. I served it warm with vanilla ice cream "a la mode." Perfection! enjoy.
This apple-and-berry-packed pie is extra-tasty because of the white-Cheddar cheese crust that provides a sigh-worthy companion for the sweet fruit filling.
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Total: 7 Hours, 40 Minutes
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 1/2 cups (6 oz.) shredded white Cheddar cheese
- 1/2 to 3/4 cup ice water
- 1 large egg, lightly beaten
- Blackberry-Apple Pie Filling
- 1 tablespoon sparkling sugar
- 1. Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
- 2. Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.
- 3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.
- 4. Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.
- Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.
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