Caramel Apple Pie with Cheddar
Thank you Florida Dairy Farmersย for sponsoring this caramel apple pie recipe. As usual, all opinions are 100% mine and I love sharing with you brands/products I use and enjoy in my kitchen.
We are at it again folks, doing the caramel and apple dance! Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apple than making an apple pie. It’s not your good ole apple pieย recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all it’sย nooks and crannies.
Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhancedย with sharp cheddar cheese adding a layer of flavor to the crust. This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty and perfectly tender apple filling is what makes this pie special.
I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie. It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!
Caramel Apple Pie
Ingredients
For Pie Crust
- 2 ยฝ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 14 tablespoons cold unsalted butter, cut into cubes
- ยฝ cup grated extra sharp cheddar, cold
- Ice cold water
- 1 egg, beaten
- Turbinado sugar for sprinkling
For the Filling
- 4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
- โ cup granulated sugar
- ยฝ cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- ยผ teaspoon nutmeg
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- ยฝ teaspoon salt
- ยผ cup caramel sauce
Instructions
To prepare crust
- Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour.. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
- Roll out larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
- Preheat oven to 400 degrees F.
For filling:
- While dough chills, prepare the filling. In a large dutch oven (or heavy bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
- Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full covered pie, do not cut into strips. Leave the 12-inch circle whole).
- Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with round 12-inch circle if make a full covered pie.). Crimp the edges to your desired look.
- Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place pie dish onto a baking sheet and bake for 50-60 minutes, or until filling is bubbling and pie crust is golden. Check pie at 30 minutes to see if edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.
I love the addition of cheddar cheese to the pie crust, sounds delicious. Plus the caramel sauce, love it all!!!
Thanks ChiChi!
That crust! Hmmm…. I bet it tastes delicious with that hint of cheddar! Also, love the sprinkling of turbinado sugar on top. ๐
It is!! Thanks Maryanne!
I don’t think I’ve ever had a crust that sounded so decadent! Wow – a cheddar crusted caramel apple pie sounds mouthwatering and I don’t have to tell you how freakin awesome it looks!
Thanks Shashi!
It looks amazing! I love the sweet/salty thing and all that caramel is totally calling to me! Gorgeous, glorious!!
Thanks Allie!!
I’m OBSESSED with this!! The sharp cheddar with the apple, perfect!! Looks just too darn good girl!
Me too!! Obsessed!!
Oh me, oh my! Let’s hear it for cheddar pie!! ;D
What a creative idea, Zainab. I would never have thought…sooo excited about trying this. It looks amazing! ๐
xo,
Tammy<3
Thanks Tammy!!
one question : how this amazing decoration can be done, I love it so much
I was looking for a way to jazz up caramel apple pie and this is IT! I can’t tell you how good this looks right now.
I hope you can try it ๐
Whoa Zainab! This pie is Gorgeous with a capital G!! When I go through the trouble to make a pie this fall, this one is definitely going to be THE one!! Lovely!
Thanks Mary Ann!
I’ve never had an apple-cheddar dessert before, and I’m probably really missing out. I love that the cheese is in the crust — that sounds really delicious! I don’t know where you find the time to bake beautiful pies with a newborn, but you definitely did it here. It’s gorgeous!
Marcie I KNOW you will love it because we are twins when it comes to favorite flavors. So trust me on this ๐
PS: It takes a few days to get anything baked around here now. And it helps that I am still home on maternity leave. The days can get boring and long lol!
Cheddar and apple is such a great combination! What an incredible looking pie!
Thanks Jessica!
This pie looks fabulous. I love that you added cheddar to the crust. That’s so creative!
Thanks Jen!