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Apple Pie with Cheddar Cheese

Apple Pie with Cheddar Cheese

Rika
A tender crust and sweet fruit filling, can't get any better than this! It's buttery, flaky, fruity, sweet and tart.
4.91 from 22 votes
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Prep Time 1 hour
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
 

For Flaky Crust

  • 2½ cups all-purpose flour
  • 1 cup unsalted butter, (cut into small cubes)
  • 2 teaspoons white sugar
  • ½ teaspoon salt
  • 6-8 tablespoons cold water
  • 4 oz freshly grated sharp cheddar cheese, (I used Tillamook Sharp Cheddar Cheese Farmstyle Thick Cut and used a food processor to grate the cheese)

Pie Filling:

  • 3½ lb Granny Smith apples, (peeled, cored and thinly sliced)
  • 4 oz freshly 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
  • a pinch of salt
  • 2 tablespoons cornstarch or flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons cold unsalted butter, (cut into small cubes)

Others:

  • 1 large egg, (separate the white from the yellow, lightly beaten)
  • white sugar , (for sprinkling the top crust)

Instructions
 

To Make the Flaky 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.

To Make Pie Filling and Bake Apple Pie:

  • Preheat the oven to 425°F
  • In a large bowl, combine apple slices, cheese, white sugar, brown sugar, a small pinch of 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.

To Make a Lattice Top for a Pie Crust:

  • Roll remaining crust and cut into twelve ½-inch to ¾-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 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.
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