This is the Orchard fruit & Cheddar pie recipe.
- Prep: 30 min
- Cooking: 30 min
- Refrigeration: 30 min
- 1 1/3 cups (325 mL) unbleached flour
- 1 tbsp (15 mL) sugar
- 1/3 cup (75 mL) cold salted butter cubed
- 1/3 cup (75 mL) cold water
- 2 tbsp (30 mL) cold water
- 2 tbsp (30 mL) cornstarch
- 1/3 cup (75 mL) maple syrup
- 1/2 tsp (2 mL) pure vanilla extract
- 2 peaches sliced
- 1 Bartlett pear sliced
- 1 Empire apple sliced
- 1 1/4 cups (310 mL) Canadian Aged Cheddar grated
- 1 egg beaten with a little water
Preheat oven to 400°F (200°C).
In a bowl, mix flour and sugar. Mix in butter using a pastry cutter or by hand, without pressing too hard, until texture is crumbly.
Add ⅓ cup (75 mL) water and mix well. It may be necessary to add remaining water to make a smooth ball of dough. Cover dough with plastic wrap and refrigerate for 30 minutes.
In a large bowl, dissolve cornstarch in maple syrup and vanilla. Add fruit and coat well.
Roll out dough to about ¹⁄8˝ (3 mm) thick and transfer to a 9˝ (23 cm) pie plate, covering bottom and sides. Add fruit mixture and sprinkle with Cheddar.
Cut long ½˝ (1 cm) wide strips from remaining dough and place on top of pie, crisscrossing strips to make a lattice. Press ends down along edge of the crust and brush dough with beaten egg.
Bake in centre of the oven for 30 minutes.
Remove from oven and let cool for 5–10 minutes. Slice and serve.
The Empire apple may be substituted by any firm cooking apple such as Cortland, Spartan or Red Delicious.
Cheese alternatives: Canadian Swiss cheese, Gouda, Medium or Mild Cheddar.
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|Calcium:||13 % / 147 mg|