Maple, Apple, and Cheddar Pie

Name: Maple, Apple, and Cheddar Pie
Ingredients: double-crust pie pastry; 12 cup sugar; 2 tablespoons all-purpose flour; 12 teaspoon ground cinnamon; 14 teaspoon salt; 5 cups thinly sliced peeled apples (such as Jonathan or McIntosh, about 5 medium); 1 12 cups shredded white cheddar cheese (6 oz.); 14 cup maple syrup; 1 tablespoon whipping cream; 2 tablespoons maple syrup; 14 cup toasted chopped pecans

11 ingredients

9 steps

Ingredients

double-crust pie pastry
12 cup sugar
2 tablespoons all-purpose flour
12 teaspoon ground cinnamon
14 teaspoon salt
5 cups thinly sliced peeled apples (such as Jonathan or McIntosh, about 5 medium)
1 12 cups shredded white cheddar cheese (6 oz.)
14 cup maple syrup
1 tablespoon whipping cream
2 tablespoons maple syrup
14 cup toasted chopped pecans

Directions

1

Preheat oven to 375; roll out half of pie dough and fit into a 9-inch pie pan; set aside.
2

Filling: in a large bowl , stir together sugar, flour, cinnamon, and salt; add in apples and toss gently to coat.
3

Add in cheese and 1/4 cup maple syrup; toss gently to combine.
4

Transfer filling to pastry-lined pan; drizzle with cream.
5

Trim pastry even with edge of pie pan; roll out remaining pie dough; fit on top of pie; crimp edges as desired; cut slits in pastry to allow steam to escape.
6

Cover edge of pie with foil to prevent overbrowning.
7

Bake for 40 minutes; remove foil; bake 20 minutes more or until apples are tender and pastry is golden brown.
8

Transfer to a wire rack; brush with the 2 tablespoons maple syrup; sprinkle with pecans.
9

Cool for 1 hour; serve slightly warm.