Beer Soaked Apple Pie with Whole Wheat Cheddar Crust

Initiate pie closure sequence!

One day late with my post! Apologies all! I have been thinking about this for a long time now (about 4 months). I kept telling myself: “This is a good idea. Seriously. You just need to figure it out. What kind of beer goes with apples?” I finally decided to use the Alaska Brewing Company’s Alaskan Amber. It has a nice spiced taste to it anyway. I used a premixed apple pie mix for this because I happened to feel sort of lazy that day. However, usually I make up my own apple pie mix. You can do either. Have an Alaskan Amber as you work and decide for yourself what apple pie spices to add. After choosing the beer, I decided that apples and Cheddar go well together in other things, so why not a pie? I decided I wanted to make a whole wheat and cheddar cheese pie crust. I used this cheddar pie crust recipe that I found via a google search as a base and made a few alterations. If you want to cook the apples before putting them in the pie, by all means go ahead. I have always been a fan of mostly-but-not-all-cooked apples. If you use the entire marinade in the pie (as directed below) make sure to note that there might be some spillage. I wasn’t expecting quite as much drippiness as I got so I shoved a piece of aluminum foil underneath and decided to make lemons out of lemonade by using a basting brush to brush the top of the pie with the bubbling liquid a few times. The result was interesting. It kind of caramelized into a sheen on top of the pie. It was definitely tasty. If you don’t want to bother doing that, then I suggest holding back some of the marinade liquid and perhaps using it to make a tasty sauce to go with the pie and ice cream (yes, it really was that good). I made sure to buy some French vanilla ice cream at the store because apple pie without ice cream is an afront to pretty much every diet in existence.

Beer Soaked Apple Pie
for the filling:
5-7 medium Fuji apples, peeled, cored and diced
1/2 cup brown sugar
3 tablespoons apple pie spice
1 bottle Alaskan Amber beer
1 tablespoon cornstarch

for the crust:
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sweet basil
1 1/2 cups shredded Cheddar cheese
1/2 cup unsalted butter
1 teaspoon lemon juice
4 tablespoons COLD water

1. Preheat the oven to 425F.
2. Combine the apples, brown sugar, apple pie spice and half the beer in a medium tupperware container with a lid. Put on the lid and shake well. Mix the cornstarch with the remaining half of the beer. Add to the tupperware and shake well. Let the apples soak for at least 2 hours, shaking occasionally.
3. Meanwhile, make the crust by mixing the whole wheat flour, salt and basil together with a fork. Cut in the butter and shredded cheese till the mixture forms crumbs. Add in the lemon juice and water and mix till the dough is wet enough to form with your hands.
4. Split the dough into 2 equal halves and set one aside in the fridge.
5. Take the other half and form it into a ball on a floured surface. Using a rolling pin or a water glass, roll the dough out into a 12-inch circle. Carefully place the dough circle into the pie plate and reform the dough to fit the plate.
6. Take the second dough circle out of the fridge and form it into a 12-inch round in the same way as the last one.
7. Sprinkle a bit of olive oil onto the dough and spread it around with your fingertips. Using a large spoon, pile the apples on top of the pie. Pour any leftover marinating liquid over the top of the apples.
8. Carefully place the second 12-inch round on top of the apples, using your fingers to mold its edges to the edges of the bottom crust. Using a fork, poke some holes in the top crust for ventilation.
9. Bake the pie for 15 minutes at 425F, then reduce the heat to 375F and bake another 35-45 minutes or till crust turns brown. If a lot of juice starts seeping from the pie while baking, take a basting brush and baste the top crust with the liquid. This will caramelize a bit and make the top crust a bit shiny and fancy.
10. Remove from the oven and let the pie cool for a bit. Serve warm with French vanilla ice cream.

Beer Soaked Apple Pie with Whole Wheat Cheddar Crust

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3 thoughts on “Beer Soaked Apple Pie with Whole Wheat Cheddar Crust

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