Apple Cheddar Crostata

For the Crust:
Use one disk Cheddar Pie Crust recipe (see recipe below)

For the Filling:
2 tart apples, such as Granny Smith or Gala
2 McIntosh apples, peeled, cored, and very thinly sliced
½ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon ground cinnamon
¾ cup English toffee Baking bits (not chocolate-coated)
¼ cup apricot preserves, warmed

Make the crust: Roll out dough to a 13-inch round, about â…›-inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

Make the filling: Toss together apples, granulated sugar, flour, lemon juice, cinnamon, and toffee baking bits. Apples can be arranged decoratively or mixed.

Preheat oven to 375°F. Spread filling over dough, leaving a 1½-inch border. Fold edges in to form a crust; brush with egg wash and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.

Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.
Yields: 6 – 8 servings (one pie)

Cheddar Pie Crust

2½ cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon sugar
¾ cup cold unsalted butter, cut into pieces
1 cup shredded sharp cheddar
¼ to ½ cup ice water

In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.

Shape dough into 2 disks and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
Yields: 2 disks

Recipes Adapted from Souders Studios Pies