Apple Pie with Cheddar Crust Recipe – Easy Rustic Dessert for Fall

The moment you pull an apple pie with cheddar crust out of the oven, your whole kitchen fills with this buttery, sweet, and faintly savory aroma that’s just impossible to resist. You know, there’s just something magical about the way apples and sharp cheddar cheese come together—like they were meant for each other all along. I still remember the first time I tried this combination at my grandma’s farmhouse. She’d always toss in a handful of grated cheddar into her pie dough, swearing it gave the crust that flaky, rich edge that made every slice disappear in minutes. And honestly, she was right.

This apple pie with cheddar crust recipe is pure comfort food—rustic and a little quirky, just like fall itself. If you’ve never tried cheddar in your pie crust, trust me, you’re in for a treat that’s both familiar and surprising at the same time. The cheddar adds this subtle, savory note that balances the sweetness of the apples perfectly, making every bite feel nostalgic yet new. Whether you’re baking for a cozy family dinner or a festive gathering, this pie just fits. Plus, it’s an absolute showstopper for anyone who loves a twist on tradition.

I’ve tested this recipe more times than I can count. Sometimes I use Granny Smiths, other times Honeycrisps, and now and then, I’ll even mix in a few pears. Each time, the cheddar crust steals the show. As someone who bakes year-round, I can tell you—this apple pie with cheddar crust is a staple for chilly nights and holiday tables. It’s simple, hearty, and always a crowd-pleaser. If you’re looking to bring a bit of rustic charm and comfort to your dessert table, this one’s for you.

Why You’ll Love This Apple Pie with Cheddar Crust Recipe

There’s no shortage of apple pie recipes out there, but this apple pie with cheddar crust really stands out from the crowd. After years of tweaking, taste-testing, and even a few kitchen disasters (like the time I forgot the cheddar entirely—never again), I can confidently say this version is my go-to for fall gatherings and Sunday suppers alike.

• Quick & Easy: You can have the dough ready and the pie assembled in under an hour, making it perfect for busy days or last-minute dessert cravings.
• Simple Ingredients: No need for fancy or hard-to-find items—just staple pantry goods, fresh apples, and good cheddar cheese.
• Perfect for Fall: This pie screams cozy autumn with its warm spices and rustic crust—ideal for Thanksgiving, potlucks, or any chilly afternoon.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the sweet-savory combo. I’ve never had leftovers last longer than a day.
• Unbelievably Delicious: The cheddar crust is flaky, buttery, and has just the right hint of sharpness to make every bite memorable.

What sets this apple pie with cheddar crust apart is the crust itself. Instead of a plain pastry, you get a golden, cheesy layer that adds so much character. I like to use a food processor for the dough—it keeps things cold and quick, and the cheese gets evenly distributed for maximum flavor. The apples are tossed with a little brown sugar, cinnamon, and nutmeg, which creates that classic pie filling but with a richer, more caramel-like depth.

This isn’t just a pie; it’s a hug in dessert form. The recipe is forgiving—if you want to throw in a handful of cranberries or swap in a gluten-free flour, it still works. You get that golden, crisp crust with gooey, cinnamon-spiced apples underneath. It’s the kind of dessert that gets talked about long after the plates are empty. And let’s face it—apple pie with cheddar crust is the little surprise that makes people ask for your secret.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily make swaps if needed. Here’s what you’ll need for apple pie with cheddar crust:

For the Cheddar Pie Crust:

• 2 1/2 cups (310g) all-purpose flour
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 cup (225g) unsalted butter, cold and cut into cubes (adds flakiness)
• 1 1/2 cups (150g) sharp cheddar cheese, grated (I love Cabot or Tillamook for their bold flavor)
• 6-8 tbsp (90-120ml) ice water (add just enough to bring the dough together)

For the Apple Filling:

• 6-7 medium apples (about 2 1/2 lbs/1.1kg), peeled, cored, and sliced 1/4 inch thick (Granny Smith for tartness, Honeycrisp for sweetness, or a mix)
• 2/3 cup (140g) brown sugar, packed
• 1/4 cup (50g) granulated sugar (adds a touch more sweetness)
• 2 tbsp (15g) all-purpose flour (thickens the filling)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp fresh lemon juice (brightens the flavor, keeps apples from browning)
• 1 tsp vanilla extract (adds warmth and depth)

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp milk or cream (for egg wash)
• 1-2 tbsp coarse sugar (for sprinkling, optional)

Ingredient tips: For the cheese, always grate it yourself—pre-shredded lacks the moisture and flavor. If you’re gluten-free, swap in a 1:1 GF flour blend. No apples on hand? Try thinly sliced pears or even a pear-apple combo for a fun twist. And if you need to make this dairy-free, I’ve used vegan butter and non-dairy cheddar with good results, though the crust is slightly less flaky.

Equipment Needed

You don’t need a fancy setup to make this apple pie with cheddar crust. Most of these tools are probably already in your kitchen.

• Mixing bowls: At least two—one for the crust, one for the filling.
• Food processor or pastry blender: Helps cut the butter and cheese into the flour for a flaky crust. If you don’t have one, your hands work in a pinch (just work quickly to keep everything cold).
• Rolling pin: For rolling out the dough. If you’re caught without one, a wine bottle works (I’ve been there!).
• 9-inch (23cm) pie dish: Glass or ceramic both work; metal pans bake a little faster.
• Sharp knife or apple slicer: For prepping apples quickly and evenly.
• Measuring cups and spoons: Accuracy makes a difference, especially in baking.
• Pastry brush: For the egg wash. In a pinch, use a bit of paper towel or your fingers.
• Baking sheet: Place under your pie to catch drips (saves on oven cleaning!).

I’ve tried making the crust both by hand and with a processor. Honestly, the food processor saves time and keeps the dough colder—worth the extra cleanup. If you use wooden rolling pins, make sure to dust them with flour to prevent sticking. Budget-wise, you don’t need anything high-end; just keep your tools cold and clean, and you’re set.

How to Make Apple Pie with Cheddar Crust

1. Prep the Cheddar Crust (20 minutes):
   In a large mixing bowl or food processor, combine 2 1/2 cups (310g) flour, 1 tsp salt, and 1 tbsp sugar. Add the cold, cubed butter and pulse or cut in with a pastry blender until mixture looks like coarse crumbs (some pea-sized bits are good). Add 1 1/2 cups (150g) grated cheddar cheese, pulsing or tossing until just mixed. Drizzle in 6-8 tbsp (90-120ml) ice water, a tablespoon at a time, mixing until dough just comes together. If it’s dry, add a little more water—but don’t overwork it. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour (up to 2 days).
   
   Prep tip: If your kitchen is warm, chill your mixing bowl and flour first. The colder everything is, the flakier your crust will be.
2. Prepare the Apple Filling (15 minutes):
   Peel, core, and slice 6-7 apples (about 2 1/2 lbs/1.1kg) into 1/4-inch slices. In a large bowl, toss apples with 2/3 cup (140g) brown sugar, 1/4 cup (50g) granulated sugar, 2 tbsp (15g) flour, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1 tbsp lemon juice, and 1 tsp vanilla extract. Set aside.
   
   Note: If your apples are especially juicy, let them sit for 10 minutes, then drain off extra liquid to avoid a soggy pie.
3. Roll Out the Dough (10 minutes):
   On a lightly floured surface, roll out one disc of dough to about 12 inches (30cm) wide. Drape into your 9-inch (23cm) pie dish, pressing gently into the corners. Trim excess, leaving a 1-inch (2.5cm) overhang.
   
   Warning: If the dough cracks, patch with scraps and a little water. Don’t worry—it’ll bake up just fine.
4. Assemble the Pie (10 minutes):
   Pour the apple filling into the crust, mounding slightly in the center. Dot with 1-2 tbsp butter (optional, but adds richness). Roll the second disc of dough into a 12-inch (30cm) round and place over the apples. Trim, fold edges under, and crimp as you like. Cut a few vents in the top (I like a classic lattice, but a simple slit works too).
5. Apply Egg Wash and Sugar (2 minutes):
   Whisk 1 egg with 1 tbsp milk or cream. Brush over the crust, then sprinkle with coarse sugar for sparkle and crunch.
6. Bake (60-70 minutes):
   Place pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and continue baking for 40-50 minutes, until the crust is golden and filling is bubbling. If the edges brown too quickly, cover with foil.
   
   Visual cue: The apples should be tender when poked with a knife, and the juices should bubble thickly.
7. Cool and Serve (at least 2 hours):
   Let pie cool on a wire rack for 2-3 hours so the filling sets. Slice and serve slightly warm or at room temperature.
   
   Efficiency tip: Bake the pie the night before for best flavor and easiest slicing.

Cooking Tips & Techniques

Getting your apple pie with cheddar crust just right isn’t hard, but a few tricks make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Keep Everything Cold: Warm butter melts too soon and ruins the flakiness. I chill the flour, bowl, and even my rolling pin if the kitchen’s warm. If the dough gets sticky, pop it back in the fridge for 10 minutes.
• Don’t Overwork the Dough: Mixing just until things come together is key. Overmixing leads to a tough, dense crust. The first time I made this, I kept kneading, and well, it was more like a cheese cracker than a pie crust.
• Cheese Choice Matters: Sharp cheddar adds the best flavor. Milder or pre-shredded cheeses just don’t stand out as much. Always grate fresh.
• Apple Slices Uniformity: Keep apple slices the same thickness so they cook evenly. Thin slices soften nicely, but too thin and they turn to mush—aim for about 1/4 inch.
• Prevent Soggy Bottoms: Drain apples if they’re super juicy. You can also sprinkle a tablespoon of flour or fine breadcrumbs on the bottom crust for insurance (old baker’s trick).
• Timing and Multitasking: While the dough chills, prep your apples and clean up. Bake the pie on a lower oven rack for a crispier crust.
• Let It Cool: It’s tempting to dig in right away, but if you wait at least two hours, the filling will set and slices will hold their shape.

Honestly, I’ve had pies with burnt edges and raw centers. If the top browns before the filling bubbles, tent with foil. A little patience and attention turn good pies into unforgettable ones.

Variations & Adaptations

One of my favorite things about apple pie with cheddar crust is how flexible it can be. Here are a few ways to tweak the recipe to suit your needs or mood:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture is a bit more crumbly, but still delicious. Just add an extra tablespoon of water if needed.
• Dairy-Free: Use vegan butter and a plant-based cheddar. I’ve made this version for friends with dairy allergies, and while the crust isn’t quite as flaky, the flavor holds up nicely. Add a touch more salt to compensate for the cheese.
• Fruit Variations: Mix pears or even a handful of cranberries into the apple filling for a tart twist. In summer, swap apples for peaches and use a milder cheese (like fontina) for a new take.
• Spice It Up: Add a pinch of ground ginger or cardamom to the filling for extra warmth and depth.
• Mini Pies or Galettes: Roll the dough thinner, cut circles, and make hand pies or fold edges over for a rustic galette. These bake faster and are perfect for sharing.

Last Thanksgiving, I tossed in some dried cherries with the apples and it was a huge hit. Don’t be afraid to play around—this pie is forgiving and welcomes all sorts of tweaks.

Serving & Storage Suggestions

For the best experience, serve your apple pie with cheddar crust slightly warm (not piping hot), either plain or with a scoop of vanilla ice cream. The cheddar flavor really shines through when it’s not too cold, and the crust stays crisp.

• Presentation: Dust with powdered sugar or drizzle with a bit of caramel sauce for an extra-special touch.
• Pairings: Goes beautifully with hot apple cider, black tea, or even a sharp English cheddar wedge on the side (for the cheddar lovers out there).
• Storage: Cover leftovers and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust stays flaky, though it softens a bit in the fridge.
• Freezing: Wrap individual slices or the whole pie tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F (165°C) until warmed through.
• Reheating: For crispiness, use the oven, not the microwave. About 10-15 minutes at 350°F (175°C) brings the crust back to life.
• Flavor Note: The pie’s flavors deepen after a day—so baking ahead is actually a plus!

Nutritional Information & Benefits

This apple pie with cheddar crust serves about 8-10 people. Each slice (1/10 of the pie) has approximately:

• Calories: 420
• Fat: 23g
• Carbohydrates: 48g
• Protein: 7g
• Fiber: 3g
• Sugar: 25g

Apples bring fiber, vitamin C, and antioxidants, while cheddar cheese adds calcium and a bit of protein. The crust is rich, so it’s a treat, but the real benefit is the joy and comfort it brings. If you need to watch gluten or dairy, the swaps above make this pie more inclusive. Just note there’s egg and dairy in the standard version, so be mindful of allergies.

For me, desserts like this are about balance—real ingredients, whole fruit, and a little indulgence for happiness.

Conclusion

Apple pie with cheddar crust is more than just a dessert—it’s a memory-maker and a conversation starter all at once. The flaky, cheesy crust paired with warmly spiced apples hits that sweet spot between old-school comfort and something just a little unexpected. If you’re craving a rustic, crowd-pleasing treat, this pie is your answer.

Don’t be afraid to make it your own—try different apples, toss in some extra spices, or even make it gluten-free. That’s the beauty of a recipe like this; it bends to fit your kitchen and your family. Personally, I love it for Sunday dinners and holiday tables, but honestly, it’s welcome any day of the week.

If you try this apple pie with cheddar crust, I’d love to hear how it turned out! Drop a comment, share your tweaks, or tag your creation online. Happy baking—and may your kitchen always smell like pie.

Frequently Asked Questions

What kind of apples work best for apple pie with cheddar crust?

I love using a mix of tart Granny Smith and sweet Honeycrisp, but any firm, baking-friendly apple will do. Mixing varieties gives the best flavor and texture.

Can I make the cheddar crust ahead of time?

Absolutely! The dough can be made up to 2 days ahead and kept in the fridge, or frozen for up to a month. Just thaw in the fridge overnight before rolling out.

Is it possible to make this recipe gluten-free?

Yes—swap the all-purpose flour for a 1:1 gluten-free blend. You may need a touch more water, and the texture will be a bit more crumbly but still delicious.

How do I keep the bottom crust from getting soggy?

Drain the apples if they’re extra juicy, and sprinkle a tablespoon of flour or fine breadcrumbs in the bottom before adding the filling. Baking on a lower oven rack helps too.

Can I freeze leftover apple pie with cheddar crust?

You sure can! Wrap slices tightly and freeze for up to 2 months. Reheat in the oven for best texture—never the microwave, if you want that crisp crust back.

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