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by Alexandra Slack, food writer & Anthony Salemme, Chef
Over the next few weeks we’ll bring you some recipes from Rhode Islanders to make your holidays even more delicious – wonderful additions to your Thanksgiving, Christmas or holiday meals – and maybe they will even become part of your family’s tradition.
This recipe is a family classic provided by (Chef) Anthony Salemme – you can check out his Instagram page – mealpvd – for many more!
cup chilled Cabot butter, cut into small chunks
½ cup white cheddar Cheez-Its
½ cup Bob’s Red Mill flour
cup white sugar
Tablespoons cold water
pounds Fuji apples, peeled and sliced thin
cup Cabot butter
lemon, juiced (about 4 Tablespoons)
cup apple cider
tablespoons Bob’s Red Mill flour
ounces Extra Sharp Cabot Cheddar Cheese, grated
butter a 9” aluminum pie dish.
combine the flour and Cheeze-Its in a food processor and pulse until you have fine
add the sugar, salt and butter.
until it looks like cornmeal.
Add the egg yolks and water and pulse until mixture just comes together.
mixture in half.
remaining half of crust for 30 minutes.
the remaining half of the crust mixture in the bottom and up the sides of pie
for 30 minutes.
oven to 375 degrees.
blind bake the crust for 15 minutes. Let cool for 15 minutes.
make the filling:
butter in a sauté pan until bubbly and almost brown.
the apples, spices and sugar. Coat with the butter.
4 minutes then sprinkle the flour over the apples and stir in the lemon juice
5 more minutes until it just starts to thicken.
this point your bottom crust will be pre-baked.
half the cheddar cheese over the bottom of the crust and then pour apple mixture
over the cheese.
out your top crust and place on top of the apple mixture.
the remaining cheddar cheese over the top and bake for 35-40 minutes until
Enjoy! Happy Thanksgiving!