Apple Pie with Cheddar Crust

Name: Apple Pie with Cheddar Crust
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; ½ teaspoons salt; ½ pound extra-sharp Cheddar; 1 stick cold unsalted butter; ¼ cup cold vegetable shortening; 6 tablespoon ice water; 1 tablespoon milk; 1½ pound Gala apples; 1½ pound Granny Smith apples; ⅔ cup sugar; 3 tablespoons all-purpose flour; 1 tablespoon fresh lemon juice; ¼ teaspoon salt; 1 tablespoon cold unsalted butter

A unique twist on classic apple pie featuring a savory-sweet cheddar cheese crust filled with a perfect blend of Gala and Granny Smith apples. The sharp cheddar adds a delightful complexity to the buttery, flaky crust while complementing the sweet-tart apple filling.

8 servings

5 hr 10 min

Published October 4, 2025

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Ingredients

•2½ cups all-purpose flour
•½ teaspoons salt
•½ pound extra-sharp Cheddar
•1 stick cold unsalted butter
•¼ cup cold vegetable shortening
•6 tablespoon ice water
•1 tablespoon milk
•1½ pound Gala apples
•1½ pound Granny Smith apples
•⅔ cup sugar
•3 tablespoons all-purpose flour
•1 tablespoon fresh lemon juice
•¼ teaspoon salt
•1 tablespoon cold unsalted butter

Cooking Instructions

1.
Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
10 min
2.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
5 min
3.
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
60 min
4.
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
15 min
5.
Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
15 min
6.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
15 min
7.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
10 min
8.
Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.
180 min

Apple Pie with Cheddar Crust

8 servings

5 hr 10 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour

•½ teaspoons salt

•½ pound extra-sharp Cheddar

•1 stick cold unsalted butter

•¼ cup cold vegetable shortening

•6 tablespoon ice water

•1 tablespoon milk

•1½ pound Gala apples

•1½ pound Granny Smith apples

•⅔ cup sugar

•3 tablespoons all-purpose flour

•1 tablespoon fresh lemon juice

•¼ teaspoon salt

•1 tablespoon cold unsalted butter

Cooking Instructions

Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

10 min

Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.

5 min

Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

60 min

Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.

15 min

Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

15 min

Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.

15 min

Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.

10 min

Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

180 min