A Cheddar Pie That’ll Be the Apple of Your Eye
A tart tart, a sweet treat, yummy in your tummy
You know that part in Ratatouille where Remy combines a strawberry and cheese and has a sensory epiphany? That’s what this pie recipe is like, except with apples instead of strawberries and you instead of talking rats. Wondercade contributor and pastry chef Zac Young is back with a galette, a free-form French pastry that in some ways is actually easier than pie. “I love them because they bake much faster than a traditional pie, and they can be as pretty or as ‘rustic’ as you want,” says Chef Zac. “This version pairs sweet and tart apples with a classic pie dough that’s spiked with a little grated cheddar, adding a delightful nutty, saltiness to the crust.”
Zac Young’s Apple Galette with Cheddar Crust
Servings: 6 to 8 servings
Copy Ingredients
Ingredients
Cheddar Pie Crust
- 2 ¼ cups all-purpose flour, plus more for rolling
- 2 Tbsp. granulated sugar
- 1 tsp. kosher salt (recommended: Diamond)
- 2 sticks (1 cup) unsalted butter, cut into small pieces and chilled
- ½ cup finely shredded cheddar cheese
- 2 Tbsp. apple cider vinegar
- ¼ cup cold water
- ¼ cup sugar, to finish (recommended: turbinado)
Filling
- 3 Granny Smith apples
- ½ cup dark brown sugar, tightly packed
- 2 tsp. cornstarch
- Zest of one lemon
- 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
Directions
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Preheat oven to 375°F.
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Make the crust: Add the flour, sugar and salt to a large bowl. Add the cold, cut butter. Using your hands, two forks, or a pastry blender, “cut” the butter into the flour mixture until it is pea sized. Add the shredded cheddar and toss to combine.
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Add the apple cider vinegar and 2 tablespoons of water and stir with a spatula or your hands, adding more water, 1 tablespoon at a time, until the dough just barely comes together into a ball. Refrigerate the dough while you prep the filling.
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For the filling: peel, core and cut the apples into quarters. Cut the quarters into 1⁄8-inch slices. Toss the sliced apples with the brown sugar, cornstarch, lemon zest and juice, vanilla extract and cinnamon.
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Assemble: Line a large baking sheet or cookie sheet with parchment paper. Generously flour a clean work surface. Using a rolling pin, roll the dough into a 14- to 16-inch circle.
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Place the dough on to the prepared sheet, it will hang over the edges slightly. Arrange the apples in the center of the dough leaving a 3-inch border around the edge.
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Fold the dough up onto the apples in six sections, making a hexagon. Pour any remaining apple liquid into the center of the galette. Lightly brush the dough with water and then sprinkle the entire galette with turbinado sugar.
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Bake for 40 to 50 minutes until the crust is golden brown.
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