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Apple Cheddar Pie
A New England‑inspired apple pie that pairs sweet, tart Honeycrisp apples with a buttery, flaky crust infused with aged Kerrygold cheddar. The filling is enriched with a caramelized heavy‑cream reduction, a splash of apple cider vinegar, vanilla, and optional orange bitters for depth. Finished with a classic lattice top, this pie delivers a perfect sweet‑salty balance for fall gatherings.
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Cost Breakdown
Critical Success Points
- • Macerating the apples to draw out moisture
- • Keeping butter and water ice‑cold when making the dough
- • Chilling the dough for a minimum of 2 hours
- • Caramelizing the heavy cream to develop flavor
- • Activating the cornstarch by bringing the filling to a boil
- • Pressing the bottom crust firmly into the pie plate
- • Weaving the lattice and crimping the edge properly
- • Freezing the assembled pie before baking
- • Baking at high heat then lowering temperature for even browning
Safety Warnings
- • Heavy cream can splatter when boiling; use a deep saucepan and watch closely.
- • The oven and baking sheet become extremely hot; use oven mitts.
- • Sharp knives and wheel cutter require careful handling.
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