| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 14 tablespoons unsalted butter, cubed and chilled
- 1 cup freshly grated Parmesan cheese
- 1/2 cup ice water
- 2 pounds apples, such as Granny Smith, peeled, cored and cut into 1/3-inch wedges
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 large egg, beaten
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Chill the bowl and blade of a food processor for 1 hour before starting.
- For the dough: To the food processor, add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chickpea-sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour and up to 2 days.
- Position an oven rack on the lower third of the oven. Preheat the oven to 400 degrees F.
- For the filling: In a medium bowl, combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly.
- Divide the dough in half. Roll out one of the dough pieces to an approximately 11-inch round and line the bottom of a 9-inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11-inch round and place on top. Trim the edges so there is a 1/2-inch overhang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and the tip of your finger, crimp the edges to make a decorative edge. Cut an X in the center of the top pie crust and open the corners to make a small hole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the Parmesan cheese.
- Place on a rimmed baking sheet and bake until the crust is deep golden brown and the mixture inside is bubbling, about 45 minutes. Remove to a wire rack and cool for at least 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 382 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 10 g |
| Cholesterol | 73 mg |
| Sodium | 411 mg |
Reviews
An interesting mix of sweet and savory. The pie shell was hard to roll out as it was stiff bit the finished product was good. For me, the filling was runny. I would double the flour and switch to cornstarch. Also, I doubled the sugar based on other reviews and I’m glad I did. I also doubled the cinnamon and added nutmeg and clove as I wanted an apple pie flavor and to me that calls for the additional spices. This was good, but I think I’d use a mix of apples next time to add more sweetness.
This okie is absolutely delicious! I’d highly recommend it! It’s got the perfect balance of sweet and savory.
This came out delicious. I did need to add some water to the dough when rolling it out so I might add more next time. My crust was perfection. cooked exactly 45 mins. I might add a little more sugar next time. I highly recommend the ease and the fun of the Parmesan cheese.
I don’t know why no one had made this yet. It is absolutely delicious. I was afraid the dough would be a bit too dense and it appeared to be a bit dry when I rolled it out. Not as easy to roll out as regular pie dough. However, the end result was absolutely wonderful. The crust edges shrunk away from the edge of the pie plate and I thought I had done something wrong, but I looked at the picture and my crust was identical to the picture. It was really a tasty crust and it looked impressive. Definitely will be making this again with maybe a tiny bit more ice water just to make the dough more pliable.