Apple Cheddar Slab Pie

OMG guys I managed to cram 5 shoots into this weekend, all in the name of Thanksgiving content. One shoot I ended up scrapping because it was delicious but ugly so it’s back on the docket to shoot next weekend. You win some, you lose some and 4 outta 5 ain’t bad, right? I’m really happy with the ones that were successful and they are all SO GOOD so I cannot wait to share with you guys in the next few weeks.

First up, we have this epic apple pie. It’s been on my mind for a few months now to create a slab pie for Thanksgiving because I think they’re kind fun and different. I was trying to think of an interesting twist on a fruit pie and I started thinking about what I’d done in the past and I instantly remembered these apple cheddar mini galettes. These were one of the first things I ever made for the blog. Please keep this in mind while subjecting your eyeballs to my photography skills circa ‘15… and iphone photography at that. But! This combination is friggin’ bomb so I decided it deserved a little revamp and better photos. And it’s worth noting that of all the leftover treats and scraps I bring into work with me to share (i.e. get out of my sight and reach), those little apple cheddar galettes are still the most requested and talked about. So there’s that.

It may seem super weird to put cheese in the crust of a sweet pie but trust: it’s so damn good. Apple and cheddar are a classic combination so why not put it in a pie crust? I’m certainly not the first to think of this (although I wish I was) but I think it deserves more credit. I was first inspired to create the mini galettes version when remembering a sweet memory of my childhood. I used to visit our family friend, Joan, at her dreamy little oasis which sits literally atop pilings on the Puget Sound. The water comes up right underneath her home and it’s as incredible as it sounds. She is a wonderful cook and she served me a slice of warm, homemade apple pie with a thick slice of cheddar cheese on top and as a kid I was mortified. Until I reluctantly took a bite. And another. And another. So I took it a step further and incorporated the cheese into the crust. When you make this pie your kitchen will smell somewhere between cheez-its and decadent, caramelly apples. Read: heaven. I really hope you make this pie and please share with me if you do! I love seeing your creations! Share using the hashtag #allpurposeflourchild and don’t forget to tag me at @all.purpose.flour.child!

makes 1 9 x 12 inch slab pie

crust
3 c all-purpose flour
1/2 t Himalayan pink salt (or kosher)
1 c unsalted butter (2 sticks), cold and cubed
3 oz aged sharp white cheddar, grated (about 1/2 c packed) (I used Kerry Gold Dubliner)
1 T apple cider vinegar
8-10 T ice water

filling
6-7 medium apples, peeled, cored and thinly sliced (I used a mix of gala and granny smith)
1 T lemon juice (from about half a lemon)
2 T all-purpose flour
1/2 c light brown sugar (or more or less depending on sweetness of apples)
1 t ground cinnamon
big pinch Himalayan pink salt (or kosher)

egg wash
1 egg, lightly beaten with splash of water

make the dough
Whisk together the flour and salt then using a pastry blender or your fingers, cut the butter into the flour mixture until mixture resembles course crumbs. Add in the cheese and toss to thoroughly combine. Add in the vinegar and about 6 tablespoons of the water to start, stirring with a wooden spoon or rubber spatula until dough just comes together, adding more water as necessary until the dough just comes together but isn’t overly wet. Divide dough in half and shape each into a round, flat rectangle, about an inch thick. Wrap each piece of dough in plastic wrap and refrigerate for at least two hours, or overnight ideally.

make the filling and assemble pie
Preheat the oven to 400 F. In a large bowl, toss the apples with the lemon juice to coat then add in the flour, brown sugar, cinnamon, and salt and toss to coat. Set aside. Pull out one piece of dough and on a well-floured work surface, roll out to about a 11 by 14 inch rectangle, about 1/8th inch thick. Gently arrange in the baking sheet. You should have about an inch of overlap on all sides. Pop in the fridge while you roll out the top crust to the same size. Pull the bottom crust out of the fridge and pour in the filling. Now for the top crust: if going for a classic one-sheet lid: pop it on and cut in a few venting holes on top for steam to escape. Or you can be extra like me and go for a lattice crust. Maybe add some dough braiding. This IS for Thanksgiving after all so if there was ever a holiday to be extra for, it’s today. Once the top is finished, crimp the edges together to seal the pie then brush the whole thing with egg wash and add a sprinkle of raw sugar. Pop in the freezer for about 20 minutes, until crust is firm and very cold. Bake for about 50 minutes to an hour, until crust is golden brown and filling is bubbling. If the crust on top starts to get too dark before the filling starts bubbling, cover with foil. Allow to cool for a few minutes before slicing and serve with vanilla ice cream or whipped cream.