- ¼ batch Quick Puff Pastry*
- 10 tart apples, such as Vermont Crispin
- ½ cup Vermont maple syrup or brown sugar
- 4 teaspoons all-purpose flour
- ½ teaspoon salt
- ½ cup finely shredded extra-sharp Vermont cheddar cheese
- Egg wash (1 egg whisked with 2 tablespoons water)
Prepare the crust:
Divide the dough into two pieces, one piece slightly larger than the other. Roll the larger portion into a rough 11-inch round.
Line the bottom of a 9-inch pie pan with the dough, leaving a slight overhang. Refrigerate for at least 20 minutes.
Roll the second piece of dough into a 10-inch round (you want this to be slightly larger than a traditional top crust since it has to fit over the large mound of apples). Using a 1-inch round cutter (I use a small apple cookie cutter for the task), cut a vent hole in the middle of the dough. Cover the top crust dough with plastic wrap and refrigerate until needed.
Prepare the filling:
Core the apples and cut them into ½-inch to 1-inch cubes. Toss these in a bowl with the maple sugar, flour and salt until evenly coated.
Assemble the pie:
Preheat the oven to 350°F. Sprinkle the Crust Dust (see Note) in an even layer over the bottom crust. Pile the apples into the bottom crust, mounding them highest in the middle. Sprinkle the cheddar in an even layer over the apples. Place the top crust over the apples and crimp the bottom and top crust edges together.
Brush the top of the crust with the egg wash.
Bake for 45 minutes, or until the top crust is golden brown.
Note: Crust Dust is Gesine’s secret weapon against soggy crust bottoms. It is equal parts granulated sugar and all-purpose flour. She keeps a container of it on her counter and sprinkles a tablespoon or two on the bottom crust before adding her filling.
Adapted from Pie It Forward