GMA Recipe: Apple-Cheddar Cheese Pie

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Apple-Cheddar Cheese Pie
From chef and author Emeril Lagasse
October 8, 2004

Emeril Lagasse shared two of his favorite pie recipes to kick off the '2004 Pie of Emeril's Eye Contest," on Good Morning America.

Ingredients

2 pie crusts of Sweet Pie Crust Dough

3 medium Golden Delicious apples (about 1 1/4 pounds), peeled, cored, and sliced 1/4-inch thick

3 medium Granny Smith apples (about 1 1/4 pounds), peeled, cored, and sliced 1/4-inch thick

1/3 cup plus 1 tablespoon sugar

2 tablespoons all-purpose flour

4 teaspoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

Pinch salt

1 cup 1/2-inch cubes medium cheddar cheese (4 1/2 ounces)

Directions

Preheat the oven to 375° F.

Remove the dough from the refrigerator and divide into two portions. On a lightly floured surface, roll out one-half of the crust to a 12-inch circle and transfer to a 9-inch pie pan, pressing gently to fit. Roll out the second half of the crust to a circle and set aside.

In a large bowl, combine the apples, sugar, flour, lemon juice, cinnamon, nutmeg, and salt and toss to coat the apples. Add the cheese and spoon the apple mixture into the prepared pie pan.

Arrange the second crust over the fruit. Trim the edges to a 3/4-inch overhang, fold under the two crusts, and crimp the edges of the crusts together to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust and sprinkle the remaining 1 tablespoon sugar over the top.

Bake until the crust is golden and the juices begin to bubble, 45 to 55 minutes. Remove from the oven and cool on a wire rack for 1 to 2 hours before serving. Serve warm.

Makes one 9-inch pie.

Recipes courtesy of Emeril Lagasse copyright © 2004.