Apple Pie with Stilton-Walnut Crust
Stilton Walnut-Crust Ingredients:
- 2 cups unbleached all-purpose flour, plus 1/3 cup for rolling the dough.
- 1/8 teaspoon salt
- 1/4 cup walnuts, chopped
- 8 tablespoons butter(1 stick) unsalted, cold
- 1/4 cup or 4 ounces of Stilton Cheese
- 3-5 tablespoons ice water
- 6 apples
- 2 lemons, juice only
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground Saigon Cinnamon
- 1 tablespoon Cinnamon Basil, minced
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins
- 1/4 cup chopped walnuts
To start, butter and flour a 10 inch pie pan. In a food processor combine the flour salt and walnuts. Pulse a few times to mix the ingredients. Add the butter, about one tablespoon at a time. Add the Stilton Cheese. Pulse the ingredients until well mixed. Add about 3 tablespoons water, and pulse several times. When it is moist enough to stick together between your fingers it is ready, if not add a tablespoon of water at a time, until it is the right consistency. Do not over process the dough. Remove the dough from the food processor and place on a large piece of plastic wrap. Form the dough into a ball, and cut away 1/3 of the dough using a knife. Wrap the plastic around each roll of dough and refrigerate for about 30 minutes.
While the dough is chilling, peel and core the apples, and cut them into thin wedges. Place the sliced apples into a bowl and pour the lemon juice over them. Toss the apples in the lemon juice, this will prevent them from turning brown. Add the sugar, cornstarch, cinnamon, cinnamon basil, nutmeg, raisins, and walnuts to the apples, and stir until well combines.
Preheat the oven to 375 degrees.
Remove the larger ball of dough from the refrigerator, sprinkle with 2 tablespoons of flour. Flour a rolling pin, and work the dough on a large work surface. Work the dough until it is about 1 inch larger than the pie pan. Transfer the dough to the pan and let the excess hand over the pan. Place the apples mixture in the pan in overlapping circles, on top of the crust.
Sprinkle the remaining flour over the work surface, remove the smaller ball of dough from the refrigerator, flour the rolling pin again and start working the dough to form a large circle about the size of the pie pan. Lay the dough on top of the apple mixture and crimp the dough with your thumb and forefinger. With a knife cut the excess dough from the edge of the pie pan.
Place the pie on a baking sheet and bake for 50-60 minutes, or until the crust is golden brown. Remove the pie from the oven and allow to cool before serving.
Recipe by William Varney