Apple Pie with Cheddar Cheese Crust

Introduction

You get the best of both worlds with this recipe: a timelessly sweet and spiced apple filling, encased in a uniquely savory, flaky, and sharp cheddar cheese crust. The sharpness of the cheddar perfectly complements the warm, gooey apple filling, creating a sophisticated and unforgettable flavor combination. It’s a classic comfort food with a deliciously bold twist.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 95 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: In a large bowl, whisk together the 2 1/2 cups of flour, 1 tsp. salt, and 1 T. granulated sugar. Use a pastry cutter or your fingers to cut in the 1 cup of cubed unsalted butter until the mixture resembles coarse crumbs.
2. Add Cheese & Water: Stir in the shredded White Sharp Westminster English Cheddar Cheese. Gradually add the cold water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. Prepare the Filling: While the dough chills, melt the 1/2 cup of unsalted butter in a large saucepan over medium heat. Stir in the 2 T. flour and 1 T. cornstarch to form a paste. Whisk in the apple cider/juice, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 tsp. salt, 1 1/2 tsp. cinnamon, and 1/2 tsp. nutmeg. Bring to a simmer and cook for 2 minutes until slightly thickened. Remove from heat and stir in the 1 tsp. vanilla extract.
4. Combine Filling: Place the sliced apples in a large bowl and pour the warm sugar-butter mixture over them. Gently toss until all apples are evenly coated.
5. 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 in the apple filling. Roll out the second disc for the top crust. Place it over the filling, trim the excess, and crimp the edges to seal. Cut a few slits in the top to vent. Brush the top crust with the slightly beaten egg.
6. Bake: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
7. Cool: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Variations

• Crumb Topping: Skip the top pastry crust. Instead, mix 1/2 cup of the cheddar pastry crumbs (before adding water) with 1/2 cup rolled oats and 1/3 cup brown sugar for a cheesy streusel topping.
• Individual Pies: Use the dough to make small hand pies or muffin-tin-sized pies for individual servings.
• Spice It Up: Add a pinch of cardamom or allspice to the filling along with the cinnamon and nutmeg for a more complex spice profile.
• Savory Serving: Serve each slice with a dollop of sharp cheddar or vanilla bean ice cream to enhance the sweet-and-savory contrast.

Tips for Success

• Keep all your ingredients, especially the butter and water for the crust, as cold as possible for the flakiest results.
• Don’t overwork the dough after adding the water; mix just until it holds together to avoid a tough crust.
• Let the baked pie cool completely. This is crucial for the filling to thicken and set properly, so it doesn’t run out when you cut it.
• Use a preheated baking sheet. Placing the pie dish on a hot sheet pan helps ensure the bottom crust gets cooked through and crispy.

Storage & Reheating

Store leftover pie, covered at room temperature, for up to 2 days, or refrigerated for up to 4 days. To reheat, warm individual slices in a 350°F (175°C) oven for 10-15 minutes until the crust is crisp again. Avoid microwaving, as it will make the crust soggy.

FAQ

Can I use a different type of apple?

Yes, you can use a mix like Granny Smith and Honeycrisp or Braeburn for a balance of tart and sweet, but Granny Smith’s firmness holds up well during baking.

Can I use pre-shredded cheese?

It’s not recommended. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the pastry. For the best texture and flavor, shred a block of cheddar yourself.

Can I make the dough ahead of time?

Absolutely. You can make the pastry discs, wrap them tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the fridge before rolling.

My filling is very runny. What happened?

This usually means the pie was sliced before it had cooled completely. The cornstarch and flour in the filling need time to set as the pie cools.

Can I freeze the baked pie?

Yes. Cool the pie completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

What can I substitute for apple cider/juice?

You can use water in a pinch, but the cider adds a nice depth of apple flavor. If you have neither, a tablespoon of lemon juice mixed with 3 tablespoons of water will provide the necessary liquid and a bit of acidity.