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Apple Pie with Cheddar Crust
Recipes
Apple Pie with Cheddar Crust
8 servings
5 hours, 30 minutes total (Active 45 minutes)

Ingredients

For crust
  • 1 cup cold unsalted butter
  • 6 oz sharp cheddar cheese
  • 2 ½ cups all-purpose flour (+ more for dusting)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 6–8 tablespoons ice water
  • Plastic wrap
  • Nonstick aluminum foil
For filling
  • 1 lemon, for juice
  • 4 large tart apples
  • 2 large crisp, sweet apples
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon whole milk

Steps

    1. Prepare crust. Cut butter into cubes; shred cheese. Place flour, sugar, and salt in bowl of food processor; pulse 3–4 times until combined. Add butter and cheese; pulse 5–6 times until crumbly. Drizzle in ice water 1 tablespoon at a time, pulsing until dough begins to form (may not use all water).
    2. Divide dough in half; form each half into a disc, cover in plastic wrap, and chill 30 minutes. Preheat oven to 450°F. Line baking sheet with foil.
    3. Prepare filling. Juice lemon (2 tablespoons); peel and core apples, then cut into ¾-inch-thick wedges (about 6 cups). Combine in large bowl: apples, lemon juice, granulated sugar, brown sugar, flour, cinnamon, vanilla, and salt until apples are evenly coated.
    4. Dust work surface lightly with flour. Roll out 1 dough disc into a ⅛-inch-thick, 12-inch-diameter circle. Roll crust carefully around rolling pin, then unroll gently into a deep, 9-inch pie dish without stretching; trim excess dough to ½ inch past dish edge, if needed. Roll out remaining dough disc for top of pie.
    5. Pour filling evenly into crust in pie dish. Cut butter into small cubes, then dot evenly over filling. Roll top crust carefully around rolling pin, then unroll over filling. Use fingers to crimp dough edges together to seal; create decorative edge if desired. Brush crust with milk, then cut slits in top crust to vent.
    6. Place dish on baking sheet to catch any drips. Bake 10 minutes, then reduce oven to 375°F. Bake 55–65 more minutes until crust is golden, filling is bubbly, and apples are crisp-tender (if crust is browning too quickly, tent loosely with foil). Remove pie from oven and let stand on wire rack to cool completely (at least 3 hours or overnight) before serving.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 620, Total Fat 31g, Sat Fat 20g, Trans Fat 0g, Chol 85mg, Sodium 470mg, Total Carb 79g, Fiber 5g, Total Sugar 42g, (Incl. 23g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 6%