Lunch: Cheddar-Crusted Apple Pie

Recipe by Woman's Day Kitchen Many New Englanders believe that the only way to eat apple pie is with a thick slice of Cheddar, either melted on top or served on the side. This recipe mixes the cheese right into the crust.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Apples

Health and fertility benefits of Cheddar-Crusted Apple Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/3 c. finely ground cornmeal
2 c. all-purpose flour
2 tbsp. all-purpose flour
1/4 c. granulated sugar
4 tbsp. granulated sugar
1/2 tsp. kosher salt
1/2 c. unsalted butter
6 tbsp. vegetable shortening
4 oz. white Cheddar
2 large egg yolks
1/4 c. ice water
5 tart baking apples
1/4 c. packed brown sugar
1 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated or ground nutmeg

Instructions

In a food processor, combine the cornmeal, 2 cups flour, 2 tablespoons granulated sugar, and salt. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Add the Cheddar and pulse until just combined (the mixture will not come together yet). Transfer the mixture to a medium bowl.
In a small bowl, beat the egg yolks and 1/4 cup ice water. Add to the flour mixture and stir with a fork until the dough is crumbly but holds together when squeezed (if necessary, add additional water, 1 teaspoon at a time). Divide the dough in half, transfer each piece to a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
Heat oven to 425 degrees F. In a large bowl, toss the apples with the brown sugar, lemon juice, cinnamon, nutmeg, remaining 2 tablespoons flour, and 1/4 cup plus 2 tablespoons granulated sugar and toss to combine.
On a lightly floured surface, roll a disk of dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim the dough so that the overhang is even all the way around (about 1/2 inch from the edge of the pie plate). Spoon the apple mixture into the prepared crust.
Roll out the remaining disk of dough to a 12-inch circle. Lay the dough over the filling. Trim the edge of the dough, leaving a 1-inch overhang. Fold the top crust under the bottom crust to create a thicker crust to seal; crimp as desired. Using a sharp knife, cut 5 vents in the top crust. Alternatively, cut leaves from the dough scraps, arrange on the top of the crust and cut vents in between.
Place the pie on a baking sheet and bake for 10 minutes. Reduce heat to 375 degrees F and bake until the crust is golden brown, 50 to 55 minutes. (If the crust begins to brown too quickly, loosely cover with foil.) Transfer the pie to a wire rack and let it cool to room temperature before serving.

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