There’s something magical about the aroma of a freshly baked apple pie wafting through the kitchen. It brings back memories of cozy family gatherings and crisp autumn days. But today, we’re putting a twist on this classic dessert with a savory cheddar crust that will make your taste buds dance. The sharp, tangy cheddar perfectly complements the sweet, spiced apples, creating a flavor combination that’s both familiar and excitingly new.
What you’ll love about Apple Pie with Cheddar Crust
Flavors
The star of this pie is the interplay between the sweet, cinnamon-spiced apples and the savory, sharp cheddar crust. Each bite offers a harmonious blend of flavors that will surprise and delight your palate.
Textures
Imagine sinking your fork through the flaky, cheese-infused crust, then into the tender, juicy apple filling. The contrast between the crisp exterior and the soft, warm interior creates a truly satisfying mouthfeel.
Difficulty Level
- Overall: Intermediate
- Prep ahead: You can prepare the crust and slice the apples in advance.
- Just before serving: Bake the pie and serve it warm for the best experience.
- Special equipment: You’ll need a pie dish and a rolling pin.
Choosing the right ingredients
Apples
Opt for a mix of tart and sweet apples like Granny Smith and Honeycrisp. This combination provides the perfect balance of flavors and ensures your filling holds its shape during baking.
Cheddar Cheese
Select a sharp, aged cheddar for the most pronounced flavor. The stronger the cheese, the more it will stand out against the sweet apple filling.
Butter
Use unsalted butter for the crust to control the saltiness, especially since we’re adding cheese.
How to make Apple Pie with Cheddar Crust easily?
- Prepare the cheddar crust by combining flour, grated cheese, and cold butter.
- Roll out the crust and line your pie dish, then chill it in the refrigerator.
- Mix sliced apples with sugar, cinnamon, and a touch of lemon juice.
- Fill the chilled crust with the apple mixture.
- Cover with a top crust, seal the edges, and cut vents.
- Brush the top with egg wash for a golden finish.
- Bake in a preheated oven until the crust is golden and the filling is bubbly.
Tips for perfecting your Apple Pie with Cheddar Crust at home
- Keep all ingredients cold for the flakiest crust.
- Don’t overmix the dough to avoid a tough crust.
- Let the pie cool slightly before serving to allow the filling to set.
- Experiment with different types of cheddar to find your perfect flavor balance.
How to store your Apple Pie with Cheddar Crust
- Optimal storage: Cover with foil or place in an airtight container.
- Recommended storage time: Up to 2 days at room temperature or 5 days in the refrigerator.
Variations and pairings
- Variations: Add a handful of chopped walnuts or a drizzle of caramel to the filling.
- Pairings: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Apple Pie with Cheddar Crust
Equipment
- – 9-inch pie dish
- Rolling Pin
- – Large mixing bowl
- – Pastry cutter or food processor
- – Sharp knife
- – Pastry brush
Ingredients
- – 2 1/2 cups all-purpose flour
- – 1 cup unsalted butter cold and cubed
- – 1 cup sharp cheddar cheese grated
- – 1/4 cup ice water
- – 6 cups apples peeled, cored, and sliced (mix of Granny Smith and Honeycrisp)
- – 3/4 cup granulated sugar
- – 2 tablespoons lemon juice
- – 1 teaspoon ground cinnamon
- – 1/4 teaspoon ground nutmeg
- – 1/4 teaspoon salt
- – 2 tablespoons cornstarch
- – 1 egg for egg wash
Instructions
- In a large bowl or food processor, combine flour and cold butter. Cut in butter until mixture resembles coarse crumbs.
- Add grated cheddar cheese and mix gently.
- Gradually add ice water, mixing until dough comes together.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.
- In a large bowl, mix sliced apples, sugar, lemon juice, cinnamon, nutmeg, salt, and cornstarch.
- Preheat oven to 425°F (220°C).
- Roll out one disk of dough and line the pie dish. Fill with apple mixture.
- Roll out the second disk and cover the pie. Trim and crimp edges, cut vents on top.
- Brush top crust with beaten egg.
- Bake for 45-50 minutes until crust is golden and filling is bubbly.
- Let cool for at least 30 minutes before serving.
Notes
– If the edges brown too quickly, cover them with aluminum foil.
– Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.