Breakwater Apple Pie

Delicious beer-based apples and a cheesy crust

Breakwater Apple Pie

Crust: Combine 1 cup of flour, salt and sugar in a large mixing bowl. Add the butter and mix until well combined. Add the remaining flour and continue mixing for about a minute. Move to a bowl and add the cheese and 6 tablespoons of Breakwater, mix until just incorporated. Split into two equal sized portions, wrap in plastic wrap and chill until very firm, about two hours.

Filling: Place apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for two hours. Remove the apples from the beer and allow to drain and dry for about 30 minutes, or until fully dry.

Preheat oven to 350°F. Add the apples and the remaining filling ingredients to a bowl and toss to coat.

On a well-floured surface, roll out ½ of the dough into 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 and brush with melted butter. Bake at 350°F for 35-40 minutes or until lightly golden brown.


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