Beer Apple Pie with Cheddar Beer Crust
This beer apple pie is a new spin on an old favourite!
By Just Beer Community Collection on Dec. 19, 2016
- 6-8 tbsp pale ale
- 2 1/2 cup flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks unsalted butter
- 2 cups cheddar cheese (shredded)
- 2 tbsp butter (melted)
- 16 oz pale ale
- 7 cups Granny Smith apples (peeled, cored, sliced)
- 2 lemons (juiced)
- 1/4 cup unsweetened apple sauce
- 2 tbsp flour
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp corn starch
- Combine 1 1/2 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and process until well combined, about 2 minutes. Add the remaining flour and process until incorporated, about 1 minute.
- Move to a bowl and add the cheese and 6 tbs beer, mix until just incorporated. Don’t over mix. If the dough is too dry, add more beer until the right consistency is reached.
- Split into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.
- Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for 2 hours. If the apples are not fully submerged, toss every half hour to redistribute. Remove the apples from the beer and allow to drain and dry for about 30 minutes, or until fully dry.
- Preheat oven to 350.
- Add the apples and the remaining filling ingredients to a bowl and toss to coat.
- On a well floured surface, place one of the disks, add flour to the top of the disk. Roll out to an even thickness.
- Add pie dough to a pie pan and press into shape, removing any excess. Add the filling.
- Roll out the second disk of pie dough and add to the top of your pie. Press the top crust and the bottom crust together at the edges, cut holes to vent steam. Brush with melted butter.
- Bake at 350 for 35-40 minutes or until lightly golden brown. Cover the edges with foil of the edge starts to brown too quickly.
Shared from The Beeroness.
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