3-A-Day, with Apple Pie?

As most of you know, I work for a cheese company that makes aged cheddar cheeses. A co-worker of mine and I were talking at the wall between us about how good apple pie would be if the crust was made with cheddar cheese, since apples and cheddar taste awesome together already.  I took this discussion as a challenge and decided to find a recipe for crust that used cheese.  Sure enough, Martha comes to the rescue, once again! I used this recipe, with a few tweaks. Though, the tweaks were by mistake.  I forgot to add the cold water, but the cheese added enough moisture, that I could nearly roll out the dough without adding any H2O.
So - why 3-A-Day? Because you have at least a serving of cheese in the crust, plus the Real whipped cream added to the top and the tall glass of milk to wash it all down!

P.S. To learn how to finish baking the pie crust and for the actual apple pie recipe, click here.


Cheddar Crust
Makes enough for one 10-inch double crust.


INGREDIENTS
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces white cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

DIRECTIONS Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks.