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Ingredientes
- 1 c. King Arthur Unbleached All-Purpose Flour
- 1/2 tsp salt
- 1/2 stk unsalted butter frzn in its wrapper
- 1/2 c. finely shredded sharp Cheddar cheese
- 3 Tbsp. cool water
- 1 tsp lemon juice
- 3 med -to-large Granny Smith apples peeled, cored and sliced 1/4-inch thick (3 to 4)
- 1 dsh salt
- 2 tsp lemon juice
- 1/2 c. + 2 Tbsp. King Arthur Unbleached All-Purpose Flour
- 2/3 c. maple sugar Or possibly 1/3 c. granulated sugar and 1/3 c. maple syrup
- 7 Tbsp. unsalted butter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 c. minced walnuts
Direcciones
- The Crust*: In the bowl of a food processor equipped with the metal blade, combine the flour and salt. Remove the metal blade, and install the shredding disk. Using the pusher, shred the frzn butter atop the flour/salt mix. Put the metal blade back on, add in the shredded Cheddar, and pulse a couple of times to distribute the butter and cheese. Sprinkle on the water and lemon juice, and pulse five to six times, in 1-second pulses, until the mix resembles fairly fine crumbs.
- Transfer the crumbs to a plastic bag, and squeeze them together; if they do not hold together easily, add in a bit more water. Form the dough into a flat ball, and transfer it to a lightly floured work surface.*Or possibly use your favorite single-crust pie crust recipe, or possibly a prepared pie crust.
- Roll the dough into a 13-inch round, and transfer it to a 12-inch flat pizza pan. Crimp the edges to create a rim around the edge of the pan. Place the pan in the refrigerator while you're preparing the topping.
- The Topping: In the bowl of a food processor equipped with the metal blade, combine the flour, maple sugar (or possibly granulated sugar, if you're using it; hold the maple syrup aside), butter, cinnamon and nutmeg. Process till the mix forms even crumbs. Add in the walnuts and pulse a couple of times to distribute. You may also do this with an electric mixer, or possibly by hand.
- Assembly: Remove the crust from the refrigerator. Lay the apple slices, in concentric rings, close together atop the crust. Sprinkle the apples with a dash of salt and the lemon juice. If you're using maple syrup instead of maple sugar, drizzle the syrup atop the apples. Distribute the topping proportionately over all.
- Bake the pizza on the bottom shelf of a preheated 425F oven for 15 min, then reduce the heat to 375F and continue to bake till the crust and topping are golden brown, about 30 min.
- Note: You may want to set the pizza pan on a larger pan, as (like all apple pies) this pizza tends to bubble over a bit.
- Yield: Eight generous or possibly 12 average servings
- This recipe was meant for people who like the taste of apple pie but not the sloppiness of the filling. This 'pizza' is really nothing more than a flat pie without the top crust. The result is apple-pie flavor without as much moisture. Plus, who doesn't like the idea of making a pizza for dessert The maple and cheddar are only accents, not major parts of the flavor.
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