With desserts like this, who needs main courses? This twist on an old classic puts two kinds of apples, plumped golden raisins and creamy Tillamook Cheddar under one, delicious roof. It’s the sweetest, savoriest, unexpectedest ending to the perfect meal. Watch Chef Rob make a cutie pie and then follow the recipe below to make a larger 9 inch pie for your and your friends to enjoy!
"This pie is perfect with Prosecco or white wine. It’s a sweet, savory, yet sophisticated addition to the end of any meal!" – Andy Paxson of simplethings
2½ cups (20 oz) all-purpose flour
1 stick (½ cup or 4 oz) Tillamook Unsalted Butter, cold and cut into tablespoon sized cubes
¼ cup (2 oz) vegetable shortening, cold and cut into cubes
½ lb (1 cup) Tillamook Sharp Cheddar Cheese, grated
½ teaspoon salt
6-8 tablespoons (3-4 oz) ice water
1 tablespoon powdered sugar
¼ cup (2 oz) Golden raisins
1/8 cup (1 oz) brandy or bourbon
4 Granny Smith apples
4 Fuji apples
1 tablespoon lemon juice
1 tablespoon lemon zest
¾ cup (6 oz) cup granulated sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon salt
3 tablespoons cornstarch
3 tablespoons water, cold
Plump the raisins
Place the raisins and brandy or bourbon in a small hot saucepan. Heat on low until a simmer is reached. Turn off heat and let raisins sit while crust is made. Drain before adding to pie.
Make the crust
Place flour, chilled butter, chilled shortening, and cheese in the bowl of a food processor. Pulse about 3 times to combine. The mixture will have pea sized lumps incorporated. Drizzle 6 tablespoons of ice water atop the flour mixture and pulse a few more times to bind the mixture. Put the dough on a work surface and form it into a ball. Kneed three times, form into 2 balls, and wrap each in plastic wrap and cool for 1 hour in the fridge.
Preheat the oven to 425°F.
Make the filling
Peel, core, and cut apples into ¼“slices. Toss apple slices, lemon juice, lemon zest, sugar, and all of the spices together in a large bowl. Add the drained raisins and lightly toss. Mix cold water and cornstarch together until mixture is consistent. Then add cornstarch slurry to apple mixture. Lightly flour the rolling surface and roll one piece of dough into 13” round. Fit into 9” pie tin. Roll out the remaining disc into an 11” round. Place the apple mixture into the bottom crust, and top with the second pastry round. Roll and press the edges to seal. Cut slits into top crust.
Bake at 425°F for 20 minutes. Remove pie from oven and brush liberally with beaten egg. Reduce heat to 350°F and continue baking for 40 minutes more. Remove and cool pie 3 hours before indulging. Finish off the pie with a little bit of powdered sugar before enjoying.