Wisconsin Apple Pie (Elegant Baker-inspired)

Apple pie is as American as it gets, but not all pies are created equal. In the Midwest, specifically in Wisconsin, there's a unique tradition of serving apple pie with cheese—specifically cheddar. This quirky pairing hails from Wisconsin, where dairy reigns supreme. Oh, and did I mention that they bake the pie in a paper bag. Strange? Definitely. But this is country cooking at its finest. Let’s bake!🤘🏼Adam

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Stuff I Use...

My Deep Tart Pans (9.5x2 inch)

Granite Mortar & Pestel

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 1-9 inch pie

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Wisconsin Apple Pie (Elegant Baker-inspired)

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Ingredients

Pate Brisee (All-Purpose Pie Crust)

• 250g Bread flour
• 205g Butter, cubed and chilled
• 3g Salt
• 55g Water, ice cold

Apple Filling

• 3 pounds (900 g) peeled, cored, and sliced apples (1/4-inch thick)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (55g) brown sugar
• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 1 1/2 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1/4 tsp vanilla extract
• 2 Tbsp ghee or unsalted butter

Sugar Cookie Top Crust

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• • • 1– 2 tbsp milk or cream (if dough is too dry)

Instructions

Pate Brisee (All-Purpose Pie Crust)

1. Put the bowl of your stand mixer and the paddle attachment in the freezer for 20 minutes before starting.
2. Remove the bowl and paddle from the freezer and add the flour, salt and cold butter cubes. Mix on low speed until the butter is broken into the flour and looks like sand with small pebbles in the mix.
3. With the mixer running, slowly begin adding the water until the dough just begins to stick together. You might need to use 1-2 more tablespoons of cold water if your climate is drier (i.e. if it’s wintertime).
4. Spill the loose dough on a clean work surface and hand shape it to look like an oversized burger patty. Wrap tight with plastic wrap and refrigerate for 3 hours, or better yet overnight.
5. • 5. Preheat the oven to 425F. For the pie, roll the dough out to 1/4 inch thickness and form into your pie tin. Trim the excess dough with scissors, place on a baking sheet. Lay on a piece of foil to cover the pie then pour in enough dried beans to fill to the top (or pie weights if you have them). Blind bake the pie pie for 20 minutes, remove the foil with beans and bake another 5-10 minutes until golden brown. Remove the pie from the oven and allow to cool before adding the filling.

Apple Filling

1. Peel, core, and slice the apples into 1/4-inch slices. Place them in a large bowl.
2. Add both the granulated and brown sugar to the apples and toss to coat. Allow the apples to sit at room temperature for 30 minutes to 1 hour.
3. Strain the apples through a fine mesh strainer into a saucepan, collecting the liquid. Avoid pressing the apples.
4. Simmer the collected liquid over medium heat until it reduces to a syrupy consistency, about 5–7 minutes.
5. Sprinkle the drained apples with cinnamon, nutmeg, cloves, allspice, lemon juice, vanilla extract and cornstarch. Toss to coat evenly.
6. • 6. Pour the reduced syrup back over the apples and gently mix. Let the filling cool completely before using in your pie to avoid excess liquid during baking.

Sugar Cookie Top Crust

1. Cream the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla until smooth.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet, mixing just until combined.
5. If the dough feels dry, add 1–2 tablespoons of milk or cream and mix until the dough holds together.
6. • 6. Chill the dough for 30 minutes, then roll it out to about ¼ inch thick and cut into rectangles to “hug” the apple filling.

To Build and Bake...

1. Pour the apple filling into the pie and cover with the rolled out cookie dough.
2. Place the pie in a brown paper bag large and seal.
3. Bake the pie at 425F for 20 minutes, then reduce the heat to 375F and bake another 40-45 minutes.
4. Remove the pie from the oven. Slice a hole in the bag and allow the pie to cool. If your pie is looking pale, bake it for 5-10 more minutes until it gets where you want it.
5. • 5. Allow the pie to cool for 30 minutes, then slice and serve (cheddar cheese not optional).

Adam's Notes

• This pie dough can also be frozen for up to 3 months and thawed for later use. Just be sure to wrap the dough tightly in plastic wrap and seal in a bag. Don’t forget to label it!
• Feel free to add some booze to the syrup when making the apple filling. Bourbon is a good call, only about 1 tbsp or so.

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