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Apple Cheddar Pie Recipe

Apple Cheddar Pie

Shaziya
Apple Cheddar Pie is a delightful twist on a classic dessert, blending sweet and savory in every bite. 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.
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Prep Time 45 minutes
Cook Time 1 minute
Servings 8 people

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.
Keyword apple, cheddar, dessert, pie, savory-sweet
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