Caramel Apple Pie with Cheddar
This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.
This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.
This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content!
Hey there, and welcome back, friends.
You are in for a treat!
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 apples than making an apple pie.
It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its 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 enhanced 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!
Ingredients
- all-purpose flour
- salt
- cold unsalted butter
- extra sharp cheddar
- ice cold water
- an egg
- turbinado sugar for sprinkling
- a few apples
- granulated sugar
- dark brown sugar
- some spices like ground cinnamon, ground ginger, ground nutmeg
- lemon juice
- cornstarch
- caramel sauce
How to Make Caramel Apple Pie
Prepare some ice-cold water and keep it in the 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 the butter and cheese and pulse until the mixture looks like coarse meal.
Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).
Remove the dough from the processor and form it 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 before rolling out.
Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.
Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
Preheat the oven.
While the 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 the apples are tender.
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 depend on the look you want.
Set the 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 a 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 the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.
Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.
Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.
How to Store
Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.
More Fall Pie Recipes
What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Caramel Apple Pie Recipe
Caramel Apple Pie
This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.
Ingredients
For Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 14 tablespoons cold unsalted butter, cut into cubes
- ½ 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)
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ¼ cup caramel sauce
Instructions
To prepare crust
- Prepare ½ cup ice-cold water and keep it in the 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 the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the 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 for 15-30 minutes before rolling out.
- Roll out a 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 the 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 a 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 the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g
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This is fantastic! The first time I heard of cheddar and apple pie was when I worked in a nursing home. A very elderly lady told me it was her favorite way to eat it and who was I to doubt her. Many years ago I shared a recipe for apple pie with Brie –give it a go!
Oh I will have to try Brie as well!
Even though I have already made a caramel apple pie this season I may need to go pick some more apples (oh no not that…) and make this pie. I am intrigued by that crust!
Hahhah you will have to!