This unusual apple pie with cheese will captivate you with its interesting sweet salty taste. On the finished shortcrust pastry for the pie lay out the applesauce with brown sugar that will give apples light caramel flavor, spices and grated cheddar, cover with another layer of dough and bake the cake in the oven. Serve warm and enjoy its spicy aroma, juiciness начинки и сбалансированным вкусом. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 layers of shortcrust pastry for pie with a diameter of 22 cm., chilled
- 5 medium Granny Smith apples peeled and peeled and cut into 4 parts (approximately 1.2 kg.)
- 1 tbsp. coarsely grated sharp white cheddar (120 gr.)
- 2/3 Art. dark brown sugar
- 2 tbsp. l (30 gr.) Butter, cut into pieces of 1 see room temperature
- 1 tbsp. l flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg white whipped until foam
- Butter for greasing the cake mold
Recipes with similar ingredients: shortbread dough, apples, cheese cheddar, nutmeg, cinnamon
Recipe preparation:
- Place the oven grate on the lower third of the oven and heat it up to 200 ° C. Oil the bottom and walls of a glass or ceramic cake molds with a diameter of 22 cm.
- Cut the quarters of apples into 3 slices. Mix apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a bowl medium size.
- Take 1 layer of dough and put in a greased form. Lubricate the dough on top with a little egg white. Lay out apple dough on the dough. Take out the second round of dough and put on top of the filling. Press the edges of the top and bottom dough to seal them. Wrap the double edge and crimp it, decorating pie. Brush the top of the pie with plenty of egg white. Cut a few slots on top to let off steam.
- Bake the pie until the crust is golden and the filling is begins to bubble through the cracks, about 1 hour. Cover the edges of the pie foil if the crust is lightly browned. Cool the pie approximately 20 minutes before serving.
