So you’re in the mood to whip up a savory and delicious treat? A dessert suitable for entertaining or nibbling on a quiet day at home – nothing too over the top. You’re not an expert chef so you need something simple, and the kids want to help!
That’s where my favorite recipe comes in – Apple Cranberry Croustade with a Sharp Cheddar Pie Crust. This joyous treat is my signature dessert and was also the very first recipe I prepared for the premiere challenge on TLC’s Next Great Baker, when Buddy Valastro (aka The Cake Boss) assigned us to make our signature dessert. He would only sample five of the 13 desserts. And, to my delight, he chose my croustade as one. In Buddy’s own words my dish was “Nice and refreshing.” Now, I’d like to share my signature dessert with you in hopes that you’ll enjoy it with me.
PrintApple Cranberry Croustade with a Sharp Cheddar Pie Crust
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
This Apple Cranberry Croustade features a sharp cheddar pie crust that perfectly complements the sweet and tart filling, making it a delightful treat for any occasion.
Ingredients
- 2-3 Macintosh Apples, peeled, cored, and sliced in large slices
- 2-3 Granny Smith Apples, peeled, cored, and sliced in large slices
- 1 cup Cranberries, frozen or fresh
- 2 cups Sugar
- 1/4 cup Lemon juice
- 2 cups All-purpose flour
- 1 cup Sharp Cheddar cheese, shredded
- 1 cup Unsalted butter, chilled and diced
- 1/4 cup Ice water
- 1/2 teaspoon Salt
- 1 tablespoon Milk, for brushing
- 1 tablespoon Sugar, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C).
- For the filling, peel, core, and slice the apples. Place them in a bowl with water and 1/4 cup lemon juice to prevent browning. Set aside.
- In a large bowl, mix the sugar with the cranberries. Drain the apples and add them to the sugar-cranberry mixture. Toss to combine.
- For the crust, in a food processor, combine the flour, salt, and shredded cheddar cheese. Pulse to mix.
- Add the diced butter to the processor and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together.
- Turn the dough onto a floured surface and knead gently to form a ball. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
- Place the apple-cranberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.
- Brush the crust with milk and sprinkle with sugar.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
For a more pronounced cheddar flavor, use extra sharp cheddar cheese. The croustade can be stored at room temperature for up to 2 days. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 22
- Carbohydrates: 60
- Fiber: 4
- Protein: 5
- Cholesterol: 50
