Apple Pie Recipe with a Cheddar Crust

Our Apple Pie Recipe is a delicious and easy way to enjoy a great pie. Made with a cheddar crust, the apple filling is filled with brown butter and cheddar cheese. It's an excellent combination that makes for a truly great pie.

We've finally updated our homemade Apple Pie Recipe and we couldn't be more excited! Our recipe includes our super flaky, cheddar crust; if you've never had a cheddar crust you're in for a real treat! We also include all the delicious ingredients needed to make your favorite pie: apple sauce, onions, sugar, butter, cinnamon, and nutmeg. We hope you enjoy this simple yet delicious recipe!

The cheddar crust is a delicious and easy way to add that extra bit of flavor to your pies. It pairs perfectly with the apple filling recipe, and also has a little nuttiness from the brown butter. We love serving it with big scoops of vanilla ice cream or big dollops of whipped cream!

Prep Time20 mins

Cook Time1 hr

chilling time1 hr

Total Time2 hrs 20 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 682kcal

Author: Teri & Jenny

Ingredients

cheddar crust

2 1/2 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1 cup cold unsalted butter, frozen and grated
1 cup grated cheddar cheese (about 4 ounces)
4 tablespoons ice water

apple filling

4 granny smith apples, peeled cored and thinly sliced
4 pink lady apples, peeled cored and thinly sliced
1/2 lemon, juiced
2/3 cup light brown sugar
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons tapioca starch (or corn strach)
1/4 cup unsalted browned butter, melted and cooled

egg wash and topping

1 egg, lightly beaten
2 tablespoons water
1 tablespoon white sanding sugar

Instructions

crust

Place flour, sugar and salt into a mixing bowl and whisk together.
Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.
Fold in cheese until just combined, then stir in water.
Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

filling

Place all ingredients, into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.

assembly

Once crust has chilled, divide in 1/2. Cover 1/2 and set aside. Sprinkle some flour onto a clean surface and roll dough until about 1/8 inch thick.
Gently fold dough in half (or roll onto rolling pin) and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter, leaving a 1 inch overhang. Crimp the edge using your fingers and knuckles.
Pour filling into pie shell, forming an even layer.
Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4"x 11”. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips.
Trim the edges and gently press the ends into the crust of the pie. Fold overhang of bottom crust over and create a scalloped edge with your fingers and knuckles.
Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes.
Preheat oven to 400˚F. Place chilled pie onto a baking sheet and bake for 15 minutes.
Reduce temperature to 375˚F and continue to bake for about 45minutes or until the crust is golden brown and filling is bubbling.
Remove pie from oven and cool for at least 1 hour. Slice and serve warm.

Notes

Storing, Freezing and Reheating Instructions

Storing and Reheating Leftovers

Any leftover pie can be stored in the refrigerator, tightly wrapped in plastic wrap for up to 5 days. To reheat, either microwave slices of pie in 30 second intervals until heated through, or bake at 350˚F, covered with foil for 8 to 10 minutes.

Freezing and Reheating Baked Apple Pie

Once baked, our apple pie is best frozen whole or in individual slices. To freeze, cool pie completely (slice into individual pieces, unless keeping whole) then tightly wrap in a double layer of plastic wrap (wrap each slice individually), followed by a layer of foil for up to 1 month. When ready to thaw, transfer pie to refrigerator (still wrapped) and thaw overnight (about 8 hours). Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 25 minutes, or until heated through. Alternatively, if thawing single slices, thaw in the refrigerator for about 2 hours. Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 10 minutes, or until heated through.

Freezing and Reheating Unbaked Apple Pie

Place unbaked pie in the freezer until fully frozen, about 2 hours. Once frozen tightly double wrap in plastic wrap, then a layer of foil and freeze for up to 2 months. When ready to bake, remove foil and plastic wrap, transfer to a baking sheet and bake at 400˚F for 20 minutes. Reduce heat to 375˚F and continue to bake for 50 minutes to 1 hour and 10 minutes or until pie is golden brown and fully heated through.
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