Apple Pie with Havarti Crust

2h Ingredients for 1 serving

Ingredients for one 10-inch pie

2 ½ cups flour
2 tablespoons sugar
½ teaspoon salt
¾ cup unsalted butter, cut into cubes
1 ½ cups shredded Castello® Havarti Creamy cheese
6-8 tablespoons ice water

8 cups peeled and sliced Granny Smith apples (about 8 apples)
⅔ cup granulated sugar
¼ cup dark brown sugar
2 tablespoons flour
1 teaspoon cinnamon
¾ teaspoon fresh nutmeg
¼ teaspoon salt
¼ cup heavy cream
2 tablespoons butter, cut in to small cubes
1 egg beaten with 1 tablespoon heavy cream
1 ½ tablespoons Turbinado sugar (a sugar case-based, minimally refined sugar)

Apple Pie with Havarti Crust


Before you begin, make sure all of the crust ingredients, the bowl and the food processor are as cold as they can be. 

In the chilled bowl of the food processor, combine the flour, sugar and salt. Pulse a few times to mix. Add the chilled, cubed butter. Pulse until small crumbs form, then pulse in the shredded Castello® Havarti Creamy cheese. Begin to add the ice water, 4 tablespoons at first and then 1 tablespoon at a time until a dough mass forms. (You may not need all of the water, just make sure the dough is not sticky.) Turn the dough out and gently bring it in to a ball without overworking it. Cut it in half then flatten each ball in to a disk. Chill the two disks for at least an hour. 

Preheat the oven to 375°F.

In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the cream and toss to coat. Set aside.

After the dough has rested, keep one piece chilled while you roll out the other. Lightly flour a work surface. Roll out one piece into a 13-inch round. Brush off any excess flour. Line a 10-inch pie plate with the pastry round. Roll out the remaining pastry into a 12-inch round. 

Transfer the filling to the pastry-lined pie plate and dot with the butter. Trim the edge of the pastry evenly with the edge of the pie plate. Place the second pastry round over the filling, trim any excess, then seal and crimp the edges. Cut small slits in the top and a small “x” in the middle. Brush with the egg yolk and cream mixture. Sprinkle with the Turbinado sugar. 

Place the pie on a rimmed baking sheet. Bake for 45 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Return the pie to the oven and bake until the fruit is tender and the filling is bubbly, about 30 minutes more. Cool on a wire rack for at least 1 hour.

Recipe Courtesy of Michael Symon.

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