A fresh-baked apple pie with cheddar cheese. A must-have fall dessert recipe. This apple pie with cheddar cheese is made from scratch and uses simple ingredients that you can find in your pantry!
Apple Pie with Cheddar Cheese
A tender crust and sweet fruit filling, can’t get any better than this! It’s buttery, flaky, fruity, sweet and tart! The cheddar cheese may not be a traditional ingredient, but it brings just a bit of a sharp taste that goes so good with the apples and crust. A very nice surprise!
Apple pie is the most popular kind of pie in America and is the most common dessert served on Thanksgiving. It’s also a classic recipe that brings back childhood memories.
Today, I am going to share this great fall dessert recipe, a non-traditional apple pie. This apple pie cheddar cheese tastes amazing. It also has a complex flavor profile.
This apple pie with cheddar cheese has the perfect sweetness, tartness and tender flavors of baked apples. The filling is cooked perfectly in a delicious flaky pie crust. The crust is buttery, flaky and not soggy. This apple pie recipe is very easy to make, too, even for those beginners in the kitchen.
Perfect Pie Crust
There is no reason to buy a pre-made pie crust. Make your own pie crust at home. It’s cheaper and fresher! Today, you can learn how to make the perfect pie crust, and possibly the only pie crust recipe you’ll ever need.
This pie crust is so light, buttery and flaky. Anyone can make this! The pie crust is made with flour, butter, cold water, and salt as basic ingredients. I elevated the flavor by adding some grated cheddar cheese and balanced it out with some sweetness by adding a small amount of white sugar.
This is a good flaky pie crust recipe that you will use over and over again.
Check Out These Delicious Side Dish Recipes:
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- EASY KETO CREAMED SPINACH – SO CHEESY!
- SKILLET FRIED CORN – BUTTERY!
Apple Pie with Cheddar Cheese Filling:
The apple pie filling is sweetened with white sugar, brown sugar and seasoned with fall spices; nutmeg, and cinnamon. The combination of these spices is essential to add the depth of flavor but it’s not overpowering. After all, this is an apple pie and not a cinnamon pie.
Granny Smith Apples
The Granny Smith classic green apple is firm and slightly sour. It’s the best apple to use for apple pies, as it holds up almost indefinitely when cooking.
If you are not a big fan of Granny Smith and prefer a lower acid apple, try Braeburn apples instead.
A tender crust and sweet fruit filling, can't get any better than this! It's buttery, flaky, fruity, sweet and tart.
- 2½ cups all-purpose flour
- 1 cup unsalted butter (cut into small cubes)
- 2 tsp white sugar
- ½ tsp salt
- 6-8 tbsp cold water
- 4 oz grated sharp cheddar (I used Tillamook Sharp Cheddar Cheese Farmstyle Thick Cut and used a food processor to grate the cheese)
- 3½ lb Granny Smith apples (peeled, cored and thinly sliced)
- 4 oz grated sharp cheddar cheese (I used Tillamook Sharp Cheddar Cheese Farmstyle Thick Cut and used a food processor to grate the cheese)
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tsp fresh lemon juice
- 1 tsp grated lemon rind
- 2 tbsp cornstarch or flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp cold unsalted butter (cut into small cubes)
- white sugar (for sprinkling the top crust)
Whisk together in a large bowl, flour, sugar, and salt until well blended.
Add in cheese and the cubed butter, use a fork or fingers to break up into flour until the mixture resembles small peas.
Gradually add ice water over the mixture, toss with a fork to moisten dough evenly. Use as few strokes as possible. When dough holds together easily when pressed, stop adding water.
Work the dough into a ball, then divide the dough into two balls, cover with plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 425°F
In a large bowl, combine apple slices, cheese, white sugar, brown sugar, salt, cinnamon, nutmeg, and cornstarch; stir. Allow standing for 15 minutes and mix in lemon juice and lemon rind.
Unwrap the pastry for the bottom crust. Roll it with a rolling pin and use it to line a 9-inch pie plate.
Brush the bottom of the crust with egg white. Fill with apple mixture (leave the juice) and be sure to create a higher mound of apple slices in the center because apples will cook down as they bake.
Transfer the juice to the skillet, and simmer over medium heat until thickened and lightly caramelized. Stir often to prevent burning.
Pour the juice from skillet over apple slices and top with some cubed butter.
Roll remaining crust and cut into twelve 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips then gently press ends into crust edges.
Brush the top pie crust with egg yolk mixture then sprinkle with white sugar.
Bake for 15 minutes then lower the temperature to 400°F and continue baking until the crust is golden brown for 35 minutes or longer.
Remove from the heat and enjoy with ice cream vanilla.