In the case of this particular apple pie, making your own pie crust is totally worth it! Get out the flour, cheddar and butter and let's get to it.
What You Need
Original recipe yields 10 servings
2-1/2 cups plus 2 Tbsp. flour, divided
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
3/4 cup plus 2 Tbsp. butter, divided
1/4 cup cold water
5 Granny Smith apples (2 lb.), peeled, cut into 1/4-inch-thick slices
3/4 cup sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
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Let's Make It
Heat oven to 400ºF.
Process 2-1/2 cups flour, cheese and 3/4 cup butter in food processor until mixture resembles coarse crumbs. Gradually add cold water, pulsing just until dough begins to form ball. Divide dough in half. Shape each half into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
Toss apples with sugar, spices and remaining flour. Roll out half the dough on lightly floured surface to 11-inch round; place in 9-inch pie plate. Fill with apple mixture. Cut remaining butter into small pieces; place evenly over apple mixture. Roll out remaining dough to 11-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie on baking sheet.
Bake 45 to 50 min. or until golden brown.
Roll out dough scraps on lightly floured surface; cut out using small leaf-shaped cutter. Use cutouts to decorate edge of crust, brushing small amount of water onto crust to help the pastry leaves stick.
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 49g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.