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Apple Pie With Cheddar Cheese Crust
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 4-5 hours including cooling time
Yield: 8–10 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 10)
| Energy | 481.5 kcal |
| Total lipid (fat) | 23.5 g |
| Fatty acids, total saturated | 12 g |
| Fatty acids, total trans | 0.5 g |
| Carbohydrate, by difference | 58.5 g |
| Fiber, total dietary | 4.5 g |
| Sugars, total including NLEA | 27 g |
| Protein | 9.5 g |
| Cholesterol | 50 mg |
| Sodium, Na | 294 mg |
| Calcium, Ca | 179.5 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 215 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This twist on the classic apple pie merges rich cheddar cheese with the sweet and tart flavors of Gala and Granny Smith apples. Perfect for those who love a unique take on their desserts.
Ingredients
For Crust
- 2½ cups (313 g) - all-purpose flour
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton - kosher salt
- ½ lb. (2½ cups) - extra-sharp cheddar cheese, coarsely grated
- 8 Tbsp. (1 stick) - unsalted butter, cut into ½" pieces and chilled
- ¼ cup - vegetable shortening, cut into ½" pieces and chilled
For Filling
- 1½ lb. - Gala apples (about 3 medium)
- 1½ lb. - Granny Smith apples (about 3 medium)
- ⅔ cup (133 g) - granulated sugar
- 3 Tbsp. (23 g) - all-purpose flour
- 1 Tbsp. - fresh lemon juice
- ¼ tsp. - kosher salt
For Assembly
- 1 Tbsp. - unsalted butter, cut into small cubes and chilled
- 1 Tbsp. - whole milk
- Step 1 Get your food processor out and pulse together 2½ cups flour, ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ½ lb. grated cheddar cheese. Toss in 8 Tbsp. chilled unsalted butter and ¼ cup chilled vegetable shortening, and give it a whizz until you’ve got a coarse meal with pea-sized butter bits.
- Step 2 Sprinkle 6 Tbsp. ice-cold water over your dough mix and pulse until it all comes together. If it’s still a bit crumbly, add more ice water, a tablespoon at a time. Be gentle! Overworking the dough makes it tough. Split the dough in half, shape into two 5" disks, wrap in plastic, and chill for at least an hour. You can refrigerate this dough for up to 2 days or freeze for up to 3 months.
- Step 3 Heat your oven to 450°F with a foil-lined baking sheet in the middle to get it nice and hot.
- Step 4 Peel, core, and slice your 1½ lb. Gala and 1½ lb. Granny Smith apples into ¼" slices. Toss the slices with ⅔ cup granulated sugar, 3 Tbsp. flour, 1 Tbsp. lemon juice, and ¼ tsp. kosher salt until they’re all coated and ready.
- Step 5 Roll out one piece of dough on a floured surface to a 13" round, then lay it in a 9" pie plate. Roll the second disk into an 11" round and keep it chilled.
- Step 6 Fill your pie crust with the apple mixture, dot with 1 Tbsp. chilled, cubed butter, and cover with the second dough round. Trim the edges, seal them together, crimp, and brush the top with 1 Tbsp. whole milk. Cut a few vents in the top to let the steam out.
- Step 7 Place the pie on your preheated baking sheet and bake for 20 minutes. Lower the oven temperature to 375°F and continue baking until golden brown and bubbly, about 40 minutes. Let it cool for 2–3 hours before serving.
Ingredients
For Crust
- 2½ cups (313 g) - all-purpose flour
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton - kosher salt
- ½ lb. (2½ cups) - extra-sharp cheddar cheese, coarsely grated
- 8 Tbsp. (1 stick) - unsalted butter, cut into ½" pieces and chilled
- ¼ cup - vegetable shortening, cut into ½" pieces and chilled
For Filling
- 1½ lb. - Gala apples (about 3 medium)
- 1½ lb. - Granny Smith apples (about 3 medium)
- ⅔ cup (133 g) - granulated sugar
- 3 Tbsp. (23 g) - all-purpose flour
- 1 Tbsp. - fresh lemon juice
- ¼ tsp. - kosher salt
For Assembly
- 1 Tbsp. - unsalted butter, cut into small cubes and chilled
- 1 Tbsp. - whole milk
