Basic Pie Pastry
2 cups sifted unbleached all-purpose flour1 tsp salt
3 tsp sugar
2/3 cup butter
1/2 cup very cold water, approx.
Mix flour, sugar, and salt with a pastry cutter or in food processor fitted with steel blade. Scatter butter over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Sprinkle water slowly over the top of the flour mixture while pulsing mixer. Use only enough water to make the dough stick together when a small amount is squeezed in your hand; be careful not to over mix. Dough will be slightly crumbly. Separate dough in half (with one half being slightly smaller than the other). Gently shape dough into discs (without kneading) and wrap tightly in plastic, and place in refrigerator for at least 1 hour or up to 2 days.
Apple Pie Filling
2 – 2 1/2 lbs baking apples, peeled, cored and diced (I like Braeburns and Gala)1 tsp lemon juice
1 rounded tbsp corn starch
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
2 tbsp maple syrup
In a medium saucepan cook apples and lemon juice on medium heat, stirring regularly until they are soft (but still hold their shape), about 10 minutes — some apple pieces may start to break down, that’s okay. Drain all liquids. Return to heat; add corn starch, stir and cook for an additional 1-2 minutes. Remove from heat and mix in sugar, cinnamon, nutmeg and allspice. Add maple syrup, stir and set aside.
On a lightly floured surface, roll out a larger portion of dough into a 15” circle. Carefully place in ungreased 9” pie pan lined with a parchment paper round (I find it easiest to “roll up” the dough around the pin and then unroll it over the pan); ease the dough carefully down the sides and bottom of the pan pressing it lightly into the bottom edge. Trim dough (with kitchen scissors) to leave only 1/2” overhang.
Cheesecake
Crust
5 crushed graham crackers1 tbsp packed brown sugar
4 tbsp melted butter
Mix cookies and sugar together. Add butter and stir until combined. Press mixture lightly, but firmly, onto bottom of pie crust in pie pan.
Cheesecake Filling
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
2 1/2 tsp flour
1 egg
3 oz. sour cream
1 1/2 tsp vanilla
Preheat oven to 350 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium low, add egg and mix well. Add sour cream and vanilla and mix until just combined. Pour on prepared crust, cover edges of crust with foil or crust protector, and bake for about 20 minutes. Remove from oven.
Roll out smaller dough disc to 10” circle. Gently spoon all of the apple filling on top of the cheesecake. Place dough over filling to cover, trimming to fit just over the bottom crust (you may have to wet the bottom crust slightly with water until a thin paste forms so that the top crust will stick to it). Cut vents in the top crust and bake for 30 minutes until top very light golden brown. Cool completely; cover in plastic wrap and store at room temperature or in the refrigerator until ready to serve.
