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Apple Pie with Fennel and Cheese

by in Jan 1985
Apple Pie with Fennel and Cheese
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  • 2 batches butter/lard pastry
  • 5 cups apple wedges from tart cooking apples
  • tablespoon lemon juice or slightly more (use a larger amount for bland apples)
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/8 teaspoon salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 to 1/2 cup broken walnut meats
  • 3/4 teaspoon fennel seed or fennel weed - if you use the weed, be sure it's freshly dried and flavorful
  • 3 tablespoons instant tapioca
  • 2 tablespoons butter


Line a 1O-inch pie tin with pastry and chill. Combine all filling ingredients except butter and allow to sit for 10 or 15 minutes. Arrange filling in the prepared shell and top with dots of the butter. Roll top crust, slash only enough to permit steam to escape, and cover the pie with it, crimping the edges securely. Bake in a preheated 375°F oven for 40 minutes, or until the crust is well browned.

Butter/Lard Pastry


  • For one 1O-inch shell;
  • 2 cups unbleached flour
  • a pinch of salt
  • stick unsalted butter
  • 1/4 cup lard
  • 3 tablespoons ice water (or slightly more)


Mix flour with salt. Cut in butter and lard until lumps are pea-sized, then flake the mixture through your fingers for a few minutes until fat is well mixed with flour. Dribble in water, tossing and pressing, until a stiff dough is formed. Use as little water as possible. Press dough into a flattish ball, wrap tightly in plastic, and chill at least 1 hour before using.

Updated Tuesday, October 26th, 2010

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