Follow Cookwork on Twitter
Follow Cookwork on Facebook

Homestyle Apple Pie With Wisconsin Cheddar Wings



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


2 cups flour
1/2 tsp. salt
1/4 cup unsalted butter, cut into pieces
3 tbsp. vegetable shortening or lard
5 - 6 tbsp. ice water
6 large Granny Smith apples peeled, cored and sliced
2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 lemon, juice
Wisconsin Cheddar cheese, as needed


  1. 1
    Pastry: Place flour and salt into food processor work bowl; pulse several times. Add butter and lard or shortening. Pulse 5 to 6 times to crumble together. With processor running, slowly add enough ice water until dough pulls away from sides of the bowl. Turn out onto a lightly floured surface. Knead several times and form into a ball. Flatten dough. Wrap in plastic. Chill at least one hour. Divide dough in half. Return one half to refrigerator. Place one half on floured surface. Let the dough warm 5 minutes. Roll out dough and place in 9" pie plate.
  2. 2
    Filling: In a large bowl, combine apples, sugar, cinnamon and nutmeg. Turn the apple mixture into pastry-lined pie plate. Sprinkle with lemon juice and dot with butter.
  3. 3
    Remove remaining dough from refrigerator. Let dough warm 5 minutes. Roll out and place on top of apple mixture. Trim dough and crimp edges. Cut decorative vents in the top. Chill. Bake at 450°F for 10 minutes. Reduce heat to 375°F. Continue baking for 45 to 50 minutes or until pie is golden. Serve the pie slightly warm, with thin slices of wisconsin cheddar cheese wedges (wings).

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading