Apple Cheddar Pie is a delightful twist on a classic dessert, blending sweet and savory in every bite. The crisp, golden crust cradles tender, cinnamon-spiced apples, while sharp cheddar adds a rich, tangy depth. In just 45 minutes of prep and a little over an hour of baking, you’ll create a pie that’s as comforting as it is surprising. The contrast of creamy cheese and juicy apples, paired with a flaky, buttery crust, makes this dish a showstopper for any occasion. It’s a perfect balance of flavors and textures that will leave everyone reaching for seconds.
This pie isn’t just a treat for the taste buds—it’s a feast for the senses. The aroma of baked apples and warm spices fills the kitchen, inviting everyone to gather around. Each slice offers a satisfying crunch, followed by the soft, melt-in-your-mouth filling. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, it’s a crowd-pleaser that feels both nostalgic and fresh. With its straightforward preparation and unforgettable taste, this Apple Cheddar Pie is sure to become a cherished favorite in your recipe collection.
Ingredients for Apple Cheddar Pie
- For the Crust:
- 2½ cups (12½ oz/355 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1½ cups (4½ oz/127 g) grated extra-sharp cheddar cheese
- ¾ cup (6 oz/170 g) butter, cold and diced
- 4-6 tablespoons ice water
- For the Filling:
- 6-8 small to medium Granny Smith apples (about 2½ lbs/1134 g)
- ½ cup (4 oz/115 g) granulated sugar
- ⅓ cup (1 oz/28 g) grated extra-sharp cheddar cheese
- ¼ cup (1¼ oz/35 g) all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Egg wash (1 egg beaten with 1 tablespoon water)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Set aside.
- Make the Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cheese and butter. Cut in with a pastry blender until the mixture resembles coarse crumbs.
- Add 4 tablespoons of ice water and quickly bring the mixture together into a dough. If crumbly, add more ice water, 1 tablespoon at a time, until a dough forms.
- Divide the dough in half, shape into flattened discs, and refrigerate in an airtight container while making the filling.
- Make the Filling:
- Peel, core, and slice the apples into ¼-inch (6-mm) thick pieces. Place in a large bowl.
- Add the sugar, cheese, flour, lemon juice, cinnamon, nutmeg, and allspice. Toss to coat the apples evenly. Set aside.
- Assemble the Pie:
- On a floured surface, roll out one pie crust to ¼-inch (6-mm) thick. Line a 9-inch (23-cm) pie tin with it.
- Fill the crust with the apple mixture.
- Roll out the second crust and place it over the apples. Trim the edges, leaving ½ inch (12 mm) of overhang.
- Tuck the top crust under the bottom crust and crimp the edges to seal. Cut a small hole in the top for venting.
- Bake the Pie:
- Brush the pie all over with egg wash. Place it on the prepared baking sheet.
- Bake on the bottom rack of the oven for 30 minutes.
- Lower the oven temperature to 375°F (190°C) and bake for another 30-45 minutes, until the filling is bubbling. (If the crust browns too quickly, cover loosely with foil.)
- Cool and Serve: Let the pie cool completely (at least 4 hours) before serving. Store loosely covered in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This Apple Cheddar Pie is a delightful blend of sweet and savory, making it a versatile dessert or snack. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic treat. For a savory twist, pair it with a slice of sharp cheddar cheese or a drizzle of caramel sauce. It’s also perfect alongside a cup of spiced chai tea or hot apple cider for a cozy fall dessert.
Storage and Reheating Tips
Store your pie loosely covered in the refrigerator for up to 2 days to maintain freshness. To reheat, place individual slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. For a crispier crust, avoid using the microwave. If you’d like to freeze the pie, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw in the refrigerator overnight before reheating.
Time-Saving Hacks
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also prep the apple filling a day ahead and store it in the refrigerator. For quicker assembly, grate the cheese and dice the butter the night before and keep them chilled. If you’re in a rush, skip the decorative crimping and simply press the edges with a fork for a quick seal.
Recipe Variations to Try
Experiment with different apple varieties like Honeycrisp or Fuji for a sweeter flavor. Swap the cheddar cheese for Gouda or Parmesan for a unique twist. For a nutty crunch, sprinkle chopped walnuts or pecans over the filling before adding the top crust. If you’re feeling adventurous, add a pinch of cayenne pepper to the filling for a subtle kick.
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a pastry blender for cutting the butter into the crust and a rolling pin for shaping the dough. A 9-inch pie tin is ideal for baking, and a sharp knife or apple corer will make prepping the apples easier. Don’t forget a baking sheet to catch any drips and a pastry brush for applying the egg wash.
Apple Cheddar Pie
Ingredients
For the Crust
- 2½ cups all-purpose flour (12½ oz/355 g)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1½ cups grated extra-sharp cheddar cheese (4½ oz/127 g)
- ¾ cup butter cold and diced (6 oz/170 g)
- 4-6 tablespoons ice water
For the Filling
- 6-8 small to medium Granny Smith apples (about 2½ lbs/1134 g)
- ½ cup granulated sugar (4 oz/115 g)
- ⅓ cup grated extra-sharp cheddar cheese (1 oz/28 g)
- ¼ cup all-purpose flour (1¼ oz/35 g)
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Egg wash
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Set aside.
- To Make the Crust: In a large bowl, whisk together the flour, sugar, and salt.
- Add the cheese and butter and cut in with a pastry blender until the mixture resembles coarse crumbs.
- Add 4 tablespoons of ice water and try to quickly bring the mixture together into a dough. If it is very crumbly, add the remaining ice water, a little at a time, until a dough is formed.
- Divide the dough in half, shape each half into a flattened disc, place in an airtight container, and refrigerate while you make the filling.
- To Make the Filling: Peel, core, and slice the apples into ¼-inch (6-mm) thick pieces. Add them to a large bowl as you go.
- Mix in the sugar, cheese, flour, lemon juice, cinnamon, nutmeg, and allspice and toss to coat. Set aside.
- On a floured surface, roll out one of the pie crusts to ¼-inch (6-mm) thick and line a 9-inch (23-cm) pie tin with it.
- Fill the crust with the apple mixture, then roll out the second crust and top the apples with it. Trim away all but ½ inch (12 mm) from the edge of the top crust.
- Tuck the top crust underneath the edge of the bottom crust and crimp the edges to seal. Cut a hole in the top for venting.
- Brush the pie all over with the egg wash, then place it on the prepared baking sheet. Bake on the bottom rack of your oven for 30 minutes.
- Lower the oven temperature to 375°F (190°C) and bake for another 30-45 minutes, until the filling is bubbling. (If the crust starts to over-brown, cover it loosely with aluminum foil for the remainder of the baking time.)
- Let cool completely (at least 4 hours) before serving.
- Store loosely covered in the refrigerator for up to 2 days.
