fosters the cowgirl fantasy. Wake early. Brush down
and saddle up. Ride the trails, humming. Then break
for breakfast: apple pie with cheddar cheese.Unclear
why the cowgirl takes her pie with cheese. It's
tradition, like tumbleweed, sad songs and big sky.
fosters the cowgirl fantasy. Wake early. Brush down and
saddle up. Ride the trails, humming. Then break for
breakfast: apple pie with cheddar cheese.
why the cowgirl takes her pie with cheese. It’s tradition,
like tumbleweed, sad songs and big sky. The cowgirl,
particularly the part-time, summer-camp cowgirl, doesn’t
she learns that pie with cheese is known in other enclaves.
Vermont, for instance. Wisconsin. Cheddar itself. But then,
those venues suffer a surplus of cheese. She wonders: Did
riders really pack pie? Was the tradition less cowgirl, more
she browns a skillet of apples and wraps them in
cheese-salted pastry. The pie is sweet, tart and savory. It
tastes of summer mornings, sad songs and open sky.
1 hour, plus 1 hour to chill
One 9-inch pie
cheddar pastry, see recipe
pounds (about 7) apples (a mix of tart, such as Granny
Smith, and crisp, such as Gala)
tablespoons unsalted butter
cup whiskey or brandy (or sub 1 tablespoon cider vinegar)
tablespoon fresh lemon juice
teaspoon ground cinnamon
teaspoon fine salt
Peel, core and slice apples 1/4-inch thick.
Heat butter in a wide skillet over medium-high heat. Slide
in apples; cook until softened, about 5 minutes.
Add sugar, whiskey, lemon juice, cinnamon and salt. Cook,
stirring, until syrup clings to apples, about 5 minutes.
Scrape cooked apples into a buttered 9-inch cast-iron pan
(or a buttered 9-inch pie plate).
Roll out pastry; trim to a 12-inch circle. Fit pastry over
apples, tucking in edges. Snip a vent into the center.
Set pan on a rimmed baking sheet. Slide into a 375-degree
oven and bake until pastry turns golden brown, 35-40
minutes. Cool and enjoy.
pastry: In a food processor, pulse until mixed: 1 cup flour,
2 teaspoons sugar, 1/4 teaspoon fine salt. Drop in 5
tablespoons cold unsalted butter, 2 tablespoons cold
shortening and 3/4 cup shredded sharp cheddar. Pulse until
mixture looks crumbly. Turn out into a large bowl. Drizzle
in about 3 tablespoons cold water, mixing gently with a soft
spatula until pastry comes together. Pat into a disk. Wrap
and chill 1 hour.