Mini Spiced Apple Pies with Cheddar Crust

Cheddar Crust

3/4 cups all purpose flour

4 tablespoons cold unsalted butter

Pinch of salt

1/4 cup sharp white cheddar cheese, shredded

About 3 tablespoons cold water

Apple Pies

4 cups apple slices, such as Granny Smith or Honeycrisp

1/2 cup granulated sugar

2 tablespoons all purpose flour

2 tablespoon lemon juice

1/8 teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

For the crust:

Place the flour, butter and pinch of salt in the bowl of a food processor fitted with a metal blade. Pulse a few times until the butter is broken up and the mixture has a mealy texture. Add the cheddar cheese, pulsing briefly to combine. Continue to pulse, adding the water one tablespoon at a time. Pulse until the dough starts to come together into a ball. Turn the dough onto a floured surface, fold over a couple of times to knead and shape into a disk. Wrap the dough in plastic and refrigerate for at least an hour.

For the apple pies:

Preheat oven to 350 F. Place the apple slices, sugar, flour, lemon juice, salt, butter, cinnamon, nutmeg and cloves in a large bowl and toss to combine. Divide the apple mixture between two 14-ounce Mini Cocottes.

Remove the dough from the refrigerator and place on a floured work surface. Roll out until it is about 6 x 12 inches long. Using a pastry roller or a pizza cutter, cut the dough into 5-inch long strips that are about 1/2 inch wide. You will need about 20 strips. Arrange 5 strips across the top of each cocotte. Form lattice by arranging 5 more strips diagonally across the first strips. Use the excess dough to form a border around the edges of the mini cocotte, attaching the loose ends of the lattice.

Place the cocottes on a lined sheet pan and place sheet pan in preheated oven. Bake until the apples are bubbly, and the crust is golden brown, about 45 minutes. If the crust begins to brown before the apples are softened, cover the cocottes with the lids to finish baking. Remove from the oven and let cool 5-10 minutes before serving.