Apple Pie with Cheddar Cheese Crust

Introduction

You’ll find the classic flavors of apple pie elevated by a surprisingly savory twist in this recipe. The sharp cheddar woven into the flaky crust creates a perfect, sophisticated balance for the sweet-tart apple filling. It’s a comforting yet gourmet dessert that’s sure to become a new favorite.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 T. granulated sugar
• 1 cup unsalted butter (cubed)
• 6 – 8 T. cold water
• 1 cup White Sharp Westminster English Cheddar Cheese (shredded)
• 1 egg (slightly beaten)
• 8 small granny smith apples (peeled, cored, and sliced)
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/2 cup unsalted butter
• 2 T. all-purpose flour
• 1 T. cornstarch
• 1/4 cup apple cider/juice
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 1/4 tsp. salt
• 1 tsp. vanilla extract

Instructions

1. Make the Crust Dough: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp. salt, and 1 T. granulated sugar. Using a pastry cutter or your fingers, cut the 1 cup of cubed unsalted butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Add Cheese & Water: Gently stir the 1 cup of shredded White Sharp Westminster English Cheddar Cheese into the flour-butter mixture. Gradually add the cold water, 1 tablespoon at a time, mixing with a fork just until the dough begins to come together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes while you make the filling.
3. Prepare the Filling: In a large bowl, toss the sliced apples with the 1 1/2 tsp. ground cinnamon and 1/2 tsp. nutmeg. Set aside.
4. Cook the Filling Base: In a large saucepan or Dutch oven over medium heat, melt the 1/2 cup unsalted butter. Whisk in the 2 T. all-purpose flour and 1 T. cornstarch to form a paste. Slowly whisk in the 1/4 cup apple cider/juice until smooth.
5. Complete the Filling: Add the 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/4 tsp. salt to the saucepan. Bring the mixture to a simmer, stirring constantly until it thickens slightly, about 2-3 minutes. Remove from heat and stir in the 1 tsp. vanilla extract. Pour this sauce over the spiced apples and gently fold until all slices are evenly coated.
6. Assemble the Pie: On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges. Pour the apple filling into the crust. Roll out the second dough disc for the top crust. You can create a full lattice or a solid top with slits for venting. Crimp the edges to seal.
7. Bake: Brush the top crust with the slightly beaten egg. Place the pie on a baking sheet to catch any drips. Bake in a preheated 375°F (190°C) oven for 50-65 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
8. Cool and Serve: Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly.

Variations

• Crumb Topping: For a streusel-style pie, skip the top pastry crust. Instead, mix the shredded cheddar into a crumb topping made from the crust ingredients (flour, sugar, butter) and sprinkle it over the filling before baking.
• Mini Pies: Use the same dough and filling to make individual hand pies or mini pies in a muffin tin for a portable treat.
• Glazed Crust: After baking, brush the warm top crust with a simple glaze made from powdered sugar and milk for a sweeter, decorative finish.
• Savory Accent: Serve each warm slice with a thin slice of sharp cheddar cheese on top or a small dollop of whipped cream infused with a pinch of black pepper.

Tips for Success

• Keep all ingredients for the crust as cold as possible. Chill your cubed butter and water, and handle the dough minimally to ensure a flaky texture.
• When adding water to the dough, start with 6 tablespoons and only add more if absolutely necessary. Too much water makes the crust tough.
• Let the pie cool completely before slicing. This is crucial for the cornstarch and flour in the filling to thicken and set, preventing a runny slice.
• Use a preheated baking sheet. Placing your pie dish on a hot sheet pan helps cook the bottom crust more evenly and prevents a soggy bottom.

Storage & Reheating

Store leftover pie, covered loosely at room temperature, for up to 2 days. For longer storage, cover tightly and refrigerate for up to 5 days. To reheat, warm individual slices in a 350°F (175°C) oven for 10-15 minutes or in the microwave for 20-30 seconds to restore the flakiness of the crust.

FAQ

Can I use pre-shredded cheese?

It’s not recommended. Pre-shredded cheese contains anti-caking agents that can prevent it from melting properly into the crust. For the best flavor and texture, shred the White Sharp Westminster Cheddar from a block yourself.

My crust is dry and crumbly. What happened?

You likely didn’t add enough water. The dough should just hold together when pinched. If it’s too dry, sprinkle in an extra 1/2 tablespoon of cold water at a time until it comes together.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough discs, wrap them tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.

What can I use instead of apple cider/juice?

If you don’t have apple cider or juice, you can substitute with water. The flavor will be slightly less robust, but the thickening agents (flour and cornstarch) will still work.

Why did my filling turn out runny?

This is usually due to not letting the pie cool long enough before cutting. The filling needs several hours to set. Also, ensure you simmer the sauce base in Step 5 until it visibly thickens.

Can I use a different type of apple?

Granny Smith apples are recommended for their firm texture and tartness which balances the sweet filling and rich crust. You can substitute with other firm, tart varieties like Honeycrisp or Braeburn. Avoid soft apples like Red Delicious, as they will become mushy.