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Apple, Onion and Cheddar Pie
Category: Quiche, Tarts
Serves:
Rating:
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Ingredients:
1 tsp salt 2/3 cup very cold water 3 cups plus 3 tablespoons flour (460 g) 1 cup plus 5 tablespoons chilled butter, cut into 1 inch cubes (300 g) 1 large sweet onion, minced 2 Tbsp butter 6 tart apples, cut into thin slices 3 cups shredded strong cheddar cheese 1/4 cup heavy cream 2 Tbsp flour 2 sprigs of fresh thyme 1/2 tsp freshly ground nutmeg Generous amounts of freshly ground black pepper
Directions:
I find using weights for measuring flour works MUCH better here, so weigh it if you have a scale. In a small bowl, dissolve salt in very cold water and keep cold by sticking it in the freezer while you do the next steps. To make dough with a mixer put flour in the work bowl, scatter butter over flour, and mix slowly until the mixture forms pea-sized crumbs. Add salted water and mix from low to very high for several seconds, until the dough comes together as a ball, but is not completely smooth (you should see some butter chunks). At this point be careful not to handle the dough to much to keep it as tender as possible. On a floured surface, divide dough into two balls, shape into 2 thick disks, wrap in plastic, and chill for at least 2 hours or up to overnight. About 30 minutes to one hour before you bake the pie roll out one disk on a lightly floured surface to 1/8 inch thick, rolling from the center toward the edge in all directions, lifting and rotating the dough a quarter turn every few strokes. Transfer to the pie plate and press around all of the edges so the crust is flush with the plate. Fill with your pie filling as described below. Roll out the other disk as you did the first and lay over the pie. Trim both the top and bottom crusts so they extend only one inch off of the pie plate. Set the excess dough aside for cookies. Tuck the edges of the crust under and into the pie plate to seal them closed. Crimp if you would like to. Cut some vents in the top of the pie. Give it a good brush of egg wash or heavy cream. Set back into the refrigerator (uncovered is fine) for 30 minutes to one hour. Baking instructions are below. Pre-heat the oven to 425 degrees. To prepare the filling first melt two tablespoons of butter in a large saute pan and slowly cook the onion for about 20 minutes until soft and translucent. Add the thinly sliced apples and cook for 10 minutes. They should still be pretty firm, with some texture. Put them in a bowl to cool. Toss with the flour. Add the 2 1/2 cups of the grated cheese and heavy cream and nutmeg. Slide the thyme leaves off the sprigs and sprinkle into the filling and grate the pepper in. Mix well and start rolling out the crust. To fill pie first make a layer of the remaining 1/2 cup of grated cheese. Then fill with the apple mixture. Then add the top of the pie as described above. After the pie is finished chilling in the refrigerator bake for 40-50 minutes. It should be golden and bubbling.