Upper Crust Recipe
Make Upper Crust Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Upper Crust)
Filling (Upper Crust savory-sweet)
Assembly & Finish
Method
Dough (Upper Crust)
- 1
Prepare dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine sea salt until evenly combined.
- 2
Cut in butter
Add 12 tbs cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until pea-sized pieces remain and the mixture looks coarse and sandy (some larger butter flakes are desirable for a flaky crust).
- 3
Combine wet
In a small bowl whisk together 1 large egg, 1 tsp white vinegar, and 6 tbs ice water. Drizzle about half of this mixture into the flour-butter while stirring gently; add more, a tablespoon at a time, until dough just comes together when pinched. You may not need all the water. The dough should hold when squeezed but not be sticky.
- 4
Form and rest
Turn the dough onto a lightly floured surface and quickly gather into a ball; divide in half if you prefer two thinner crusts. Flatten into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to relax the gluten and firm the butter.
Filling (Upper Crust savory-sweet)
- 5
Prepare fruit
While dough chills, toss 3 cups thinly sliced apples and 1 cup thinly sliced pears in a bowl with 1 tsp lemon juice to prevent browning.
- 6
Season filling
In a small bowl mix 1 tbs cornstarch, 1 tbs packed brown sugar, 1 tsp ground cinnamon, 1 tsp ground black pepper, and 1 tsp coarse sea salt. Sprinkle this mixture over the fruit and toss gently to coat evenly; the cornstarch will thicken juices during baking.
- 7
Add cheese
Fold in 1 cup shredded sharp cheddar cheese until distributed through the fruit mixture. The cheese provides a savory balance to the sweet fruit and will melt into pockets in the baked crust.
Assembly & Finish
- 8
Preheat and roll
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll chilled dough to a 12-inch circle (for a single crust) or two 9–10 inch circles (for two smaller pies/tarts). If making one large piece, transfer dough to a 9–10 inch pie dish or tart pan, leaving a 1/2-inch overhang; trim if needed.
- 9
Fill
Spoon the apple-pear-cheddar mixture into the prepared crust and spread into an even layer. Dot the surface with 2 tbs cold unsalted butter cut into small pats distributed across the filling.
- 10
Top and seal (optional upper crust)
If you have a second dough disk and want a full double-crust, place the second rolled disk over the filling, trim overhang to 1/2 inch, then crimp edges to seal. Cut 4 small vents in the top crust to allow steam to escape. Alternatively, create a lattice or leave it open as a tart.
- 11
Egg wash and sugar
Whisk 1 egg yolk with 1 tsp heavy cream and brush over the exposed crust surface. Sprinkle 1 tsp turbinado or coarse sugar over the top if desired for sparkle and crunch.
- 12
Bake
Place the pie on a rimmed baking sheet to catch any drips and bake at 400°F (205°C) for 20 minutes to set and brown the crust. Reduce oven temperature to 375°F (190°C) and continue baking another 25–35 minutes, until the crust is golden and the filling is bubbling. If the edges brown too quickly, shield them with foil.
- 13
Cool and serve
Remove from oven and let rest on a wire rack for at least 30 minutes to allow the filling to set. Serve warm or at room temperature. Slice and enjoy — the contrast of flaky upper crust, sweet-tart fruit, and pockets of melted cheddar is the hallmark of this ‘Upper Crust’ dish.