Cheddar Apple Pie
This cheddar apple pie recipe is sponsored by Cabot Creamery. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you!
Hey there, and welcome back, friends.
You are in for a delicious fall treat!
Cheddar Apple Pie
This cheddar apple pie is the perfect fall dessert! It has a flaky crust with Cabot Creamery Seriously sharp cheddar cheese added that will have you coming back for more! The apple pie filling mixes various apples with sugar and apple pie spice.
It’s comforting to eat apple pie with cheddar cheese, and this pie makes the crust the star. Good quality extra sharp cheddar cheese brings out the sweetness of the tender apple pie filling.
If you’ve been around here for a while, you know I love Cabot Creamery‘s award-winning cheeses and dairy products. Cabot is a B-corp owned by farm families throughout New England & New York, and 100% of profits go back to the farmers.
Grab a Cabot cheddar cheese next time you are in the grocery store and try my Apple Cheddar Cranberry Pie, Cheddar Biscuits, Apple Cheddar Twist Bread, or Garlic Cheddar Beer Bread, all made with Cabot Cheese (I told you I’d been a fan for a while!)
I hope you enjoy this apple pie with cheddar cheese crust. If you’re a fan of apple pie, you’ll love this twist!
Cheddar Apple Pie Ingredients
The extra sharp cheddar cheese added to this pie crust really gives this recipe added deliciousness.
- all-purpose flour
- salt
- sugar
- unsalted butter
- extra sharp cheddar
- ice cold water
- a few apples
- granulated sugar
- dark brown sugar
- apple pie spice
- fresh lemon juice
- an egg
- some turbinado sugar
How to Make Cheddar Apple Pie
Prepare ½ cup of 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 the rest of the butter and cheese and pulse until the mixture looks like a coarse meal.
Sprinkle about six tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little 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 about 30 minutes. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
In a medium bowl, toss the apples with the sugars, apple pie spice, flour, and lemon juice. Let sit for at least 30 minutes while you prepare the crust.
Roll out a larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Fill the pie crust with the apple filling. Pile it high!
Roll out the second dough and cut it into strips to create a lattice top. I used a pizza cutter for this. The size and number of strips depend on you. Create a weaved top and crimp the edges.
Whisk egg and one tablespoon of water in a small bowl. Brush the top of the pie with egg wash and then sprinkle with turbinado sugar.
Place the pie dish on a baking sheet and bake for 50-60 minutes or until the filling is bubbly. Check at 30 minutes, and if the edges are getting too dark, cover the pie loosely with foil and continue baking.
Let the pie cool for at least two hours before serving.
How to Store Cheddar Apple Pie
Store homemade cheddar apple pie in the refrigerator for up to 5 days or in the freezer for up to 3 months. Unthaw the pie at room temperature.
Can I use any cheddar cheese with apple pie?
To make apple pie with cheese, you can use any of the Cabot cheddars available at your grocery store. The sharp cheddar always works for me.
What do you serve with Cheddar Apple Pie?
Cheddar apple pie can be served with vanilla ice cream or whipped cream.
More Pies to Try
These pies are perfect for making on a cool fall day.
For more recipes inspired by Cabot cheese, check out their website, Instagram or Facebook.
Until next time, happy baking!
Cheddar Apple Pie Recipe
Cheddar Apple Pie
This cheddar apple pie is the perfect fall dessert! It has a flaky crust with extra sharp cheddar cheese added that will have you coming back for more! The apple pie filling is a mix of a variety of apples with some sugar and apple pie spice.
Ingredients
For the 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 (use any of the cabot cheddars you can find. The usual sharp cheddar we’ve used before works)
- Ice cold water
For the Filling:
- 3 pounds apples, peeled, cored, and thinly sliced (I used a combination of Macintoshes, Galas, and Cortlands)
- ⅓ cup granulated sugar
- ¼ cup dark brown sugar
- 2 teaspoons apple pie spice
- 2 teaspoons fresh lemon juice
- ¼ cup all-purpose flour
- 1 egg, beaten
- Turbinado sugar for sprinkling
Instructions
Prepare ½ cup of 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 the rest of the butter and
cheese and pulse until the mixture looks like a 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 more water (1 teaspoon at a time).
Remove 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 about 30 minutes. The dough can be made up to 3 days
ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before
rolling out.
In a medium bowl, toss the apples with the sugars, apple pie
spice, flour, and lemon juice. Let sit for at least 30 minutes while you
prepare the crust.
Roll out a larger disk on a lightly floured surface to a
large circle. Fit into an ungreased 9-inch pie dish, crimping the edges into
your desired style. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Fill the pie crust with the apple filling. Pile it high!
Roll out the second dough and cut it into strips to create a
lattice top. I used a pizza cutter for this. The size and number of strips depend
on you. Create a weaved top and crimp the edges.
Whisk egg and one tablespoon of water in a small bowl. Brush
the top of the pie with egg wash and then sprinkle with turbinado sugar.
Place the pie dish on a baking sheet and bake for 50-60
minutes or until the filling is bubbly. Check at 30 minutes, and if the edges
are getting too dark, cover the pie loosely with foil and continue baking.
Let the pie cool for at least two hours before serving. Serve with ice cream or whipped cream. Store leftovers refrigerated.
This apple pie looks very nice!! Nice photography too 🙂 Definitely gonna try this week! Thank you!
Thank you! I hope you enjoy it!