You’ve likely had apple pie before but have you ever tried apple pie in a cheddar cheese crust?
It will take your apple pie experience up to a whole new level!
The savoriness of the crust pairs perfectly with the sweet/tart apples making it a delightful dessert to remember.
Let’s get baking this yummy and unique apple pie!
- Prep Time: 1 hour, 5 minutes + chilling and cooling time
- Cook Time: 50 minutes
- Total Time: 1 hour, 55 minutes + chilling and cooling
- Yield: 8 servings 1x
Ingredients
Units
Scale
For the cheddar cheese crust:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 6–8 tablespoons ice water
- 6 cups thinly sliced and peeled apples (such as Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons all-purpose flour
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Prepare the cheddar cheese crust (15 minutes + chilling time):
- In a large bowl, whisk together the flour, salt, and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the apple filling (15 minutes):
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, ground allspice, and flour. Toss to coat the apples evenly. Set aside.
- Preheat the oven (5 minutes):
- Preheat your oven to 425°F (220°C).
- Roll out the bottom crust (10 minutes):
- On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Fit the dough into a 9-inch pie dish, trimming any excess dough hanging over the edges. Refrigerate while you prepare the lattice top.
- Roll out the top crust and make the lattice (15 minutes):
- Roll out the second dough disk into a 12-inch circle. Using a knife or pastry wheel, cut the dough into 1/2-inch-wide strips for the lattice top.
- Assemble the pie (10 minutes):
- Pour the apple filling into the prepared pie crust.
- Arrange the dough strips over the filling in a lattice pattern. Trim the strips and press the edges to seal with the bottom crust. Crimp the edges as desired.
- Apply the egg wash and sugar (5 minutes):
- Brush the beaten egg over the lattice crust and edges. Sprinkle with granulated sugar.
- Bake the pie (45-50 minutes):
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil.
- Cool the pie (1 hour):
- Allow the pie to cool on a wire rack for at least 1 hour before serving to let the filling set.
Notes
For a deeper flavor, you can mix different types of apples in the filling.
This pie can be made a day in advance and stored at room temperature or refrigerated.
Serve this your pie warm or at room temperature, and enjoy the unique blend of sweet and savory flavors!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
