Apple Pie Squares with Cheddar Crust
Makes 12 three-inch squares
Prep Time: 3 hours
Cook Time: 45 minutes
CRUST
Ingredients
2 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon kosher salt
½ cup (1 stick) cold, unsalted butter, cut into small pieces
6 tablespoons (3 ounces) vegetable shortening
1 cup shredded Cheddar cheese
1/3 to ½ cup cold water
TIP: Because the crust needs time to chill before being rolled out, try mixing and refrigerating the dough the day before.
Directions
Place the flour, sugar and salt in the work bowl of a food processor fitted with a steel blade and blend for 5 seconds. Add butter and shortening, and pulse the processor until the mixture resembles a fine meal. Add the cheese and mix in, using four pulses of the food processor.
Transfer the crust mixture to a large bowl and sprinkle about 5 tablespoons of water over the dough. Use a fork to toss the mixture until moist clumps form, adding more water, 1 tablespoonful at a time, if the mixture is too dry. Gather the dough into two calls, one slightly larger, and shape each into a 6-inch flattened disk. Wrap in plastic and chill for at least 2 hours and up to 1 day before using.
To make bottom crust, roll out the larger dough disk on a lightly floured surface to an 11 inch by 15 inch rectangle. Transfer the dough to an ungreased, deep 9 inch by 13 inch glass baking dish, patting the dough against the sides to make a short overhang all the way around.
FILLING
Ingredients
1/3 to ½ cup sugar
2 tablespoons cornstarch
6 to 7 Golden Delicious apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon cold, unsalted butter, cut into small pieces
TIP: Try to grow some of these ingredients yourself, or visit your local farmer’s market for sustainable items.
Directions
Preheat oven to 350®.
In a 4-quart bowl, mix the sugar and cornstarch. Mix in the apple slices, lemon juice, and salt. Toss to coat well. Add melted butter and stir.
Transfer filling into dough-lined dish and dot with pieces of butter. Roll out the second dough disk on a lightly floured surface to a 10 inch by 14 inch rectangle. Place the dough atop the filling and press the overhang of the bottom and top dough pieces together to seal. Trim the overhang to ½ inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut several small slits in the top crust to allow steam to escape. Cover with foil.
Bake for 15 minutes. Remove foil and bake again for 30 to 35 minutes, or until golden brown. Remove from oven and let cool on rack for 2 to 3 hours before slicing.
Slice into 12 squares, 3 by 4.
TIP: Top each square with a organic Cheddar cheese triangle or organic ice cream.