Martha Stewart’s Apple Pie with Cheddar Crust
It was Independence Day and I had a bunch of GMO apples to use. If I’m being honest, apple pie is my least favorite of the pies, with maybe the exception of coconut pie, which is just a downright aberration.
From the start, the crust was not cooperating. I think the temperature of our apartment is such that the time between practically frozen and completely melted is about a nano-second. I also cannot figure out how to roll dough so that it is evenly spread and breakage is minimized. Time to watch some YouTube videos.
But then, I forgot to scroll up on the recipe as I added the filling and forgot the butter.
And then, I used Trader Joe’s Quatro Formaggio—not cheddar—because it was there and why not?
By the time I got the crust to even just cover the pie plate (forget the fracking fancy edges), it was late. I saw that the pie needed to bake for 1 hr and 40 minutes, and then cool for another hour and a half, so I said screw pie, and went to bed instead.
You guys, I made an apple pie that tasted…good? The flavor of the crust definitely has a twist, but the bigger concern was the sort of toughness of the top crust. The baked apples were delightful—even without the butter.