Irresistible Apple Pie Recipe with Cheddar Crust Tips

The first time I combined apples and cheddar in a pie, I wasn’t sure what to expect. But one bite of that flaky, cheesy crust paired with the sweet, spiced apple filling—let’s just say I was hooked for life. This irresistible apple pie with cheddar crust is a match made in culinary heaven. It’s the perfect blend of sweet and savory, and it’s guaranteed to be the centerpiece of your dessert table.

I’ve made this pie for cozy family gatherings, holiday feasts, and even casual Sunday afternoons. There’s something comforting about the warm aroma of cinnamon and baked apples, especially when paired with the unexpected twist of sharp cheddar in the crust. Trust me, once you try this recipe, it’ll become a tradition in your home too.

This recipe is perfect for both seasoned bakers and pie-making newbies. The cheddar crust is surprisingly easy to handle, and the apple filling is simple but full of flavor. Let me walk you through every step so you can recreate this masterpiece in your own kitchen!

Why You’ll Love This Recipe

• Sweet and Savory Perfection: The sharp cheddar in the crust adds a savory twist that perfectly balances the sweetness of the apple filling.
• Classic with a Twist: It’s apple pie, but with a unique flavor profile that feels fresh and exciting.
• Impressive Yet Simple: Despite its gourmet vibes, this recipe is straightforward and doable for bakers of all levels.
• Perfect for Any Occasion: Whether it’s Thanksgiving, a birthday celebration, or just a cozy weekend, this pie always steals the show.
• Customizable: You can tweak the recipe to suit your taste preferences or dietary needs (more on that later).

What sets this recipe apart is the cheddar crust. It’s buttery, flaky, and has just enough sharpness to make each bite unforgettable. Combined with the classic spiced apple filling, it’s a flavor explosion that’s equal parts comforting and exciting.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients, but each one plays a unique role in creating the ultimate apple pie experience.

For the Cheddar Crust:

• 2 ½ cups (310g) all-purpose flour
• 1 tsp salt
• 1 cup (230g) unsalted butter, chilled and cubed
• 1 cup (110g) sharp cheddar cheese, shredded
• 6-8 tbsp (90-120ml) ice water

For the Apple Filling:

• 6-7 medium apples (about 2 ½ lbs/1.1kg), peeled, cored, and sliced (I recommend a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet)
• ¾ cup (150g) granulated sugar
• ¼ cup (55g) packed brown sugar
• 2 tbsp (15g) all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp (15ml) lemon juice
• 1 tbsp (15g) unsalted butter, diced

For Assembly:

• 1 egg, beaten (for egg wash)
• Optional: additional shredded cheddar for garnish

Feel free to swap ingredients based on your dietary needs. For example, you can use gluten-free flour for the crust or dairy-free butter and cheddar if needed.

Equipment Needed

You don’t need fancy tools to make this pie, but a few key items will make your life easier:

• Mixing bowls (one large for the crust, one medium for the filling)
• Pastry cutter or food processor (to blend the crust)
• Rolling pin
• 9-inch pie dish
• Apple peeler or corer (optional, but handy)
• Pastry brush (for the egg wash)

If you don’t have a pastry cutter, you can use a fork to cut the butter into the flour—it takes a little longer, but works just as well. And if you’re rolling out the crust without a rolling pin, a clean wine bottle can be a clever substitute!

Preparation Method

1. Make the Cheddar Crust: In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or food processor to combine until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the Apple Filling: In a medium bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated and set aside.
3. Roll Out the Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie dish, leaving some overhang. Roll out the second disk for the top crust and set aside.
4. Assemble the Pie: Spoon the apple filling into the crust-lined pie dish, mounding it slightly in the center. Dot the filling with diced butter. Add the top crust and trim any excess dough, leaving about ½ inch overhang. Fold the edges under and crimp as desired. Cut slits in the top crust to allow steam to escape.
5. Brush and Bake: Brush the top crust with beaten egg and sprinkle with additional cheddar if desired. Bake at 400°F (200°C) for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-40 minutes, or until the crust is golden and the filling is bubbling.
6. Cool and Serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.

Pro tip: If the edges of your crust brown too quickly, cover them with foil or a pie shield to prevent burning.

Cooking Tips & Techniques

• Chill Everything: Cold butter and cheese are key to a flaky crust. Don’t skip the chilling step!
• Mix Apples for Balance: Using a combination of tart and sweet apples creates the perfect filling flavor.
• Don’t Overwork the Dough: Handle the crust as little as possible to keep it tender.
• Steam Release: Cutting slits in the top crust prevents a soggy pie by letting steam escape.
• Let It Cool: Tempting as it is, waiting for the pie to cool ensures the filling sets and doesn’t run.

Variations & Adaptations

• Gluten-Free Version: Use gluten-free all-purpose flour in the crust.
• Dairy-Free Option: Swap in dairy-free butter and cheddar for the crust.
• Spiced-Up Filling: Add a pinch of cardamom or ginger for extra warmth.
• Seasonal Twist: Try pears or peaches instead of apples for a different flavor profile.
• Mini Pies: Use the dough and filling to create individual hand pies for a fun, portable dessert.

When I’m feeling adventurous, I’ll even sprinkle a little smoked paprika into the crust for a subtle smoky flavor. Trust me, it’s worth a try!

Serving & Storage Suggestions

This apple pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For extra flair, sprinkle a bit of shredded cheddar on top before reheating—it melts beautifully!

To store leftovers, cover the pie tightly with plastic wrap and refrigerate for up to 4 days. You can also freeze it for up to 3 months; just wrap it securely in foil and place it in a freezer bag. Reheat slices in the oven at 350°F (175°C) until warmed through.

Fun fact: The flavors of this pie actually deepen over time, so it’s even better the next day!

Nutritional Information & Benefits

Each slice of this pie (based on 8 servings) contains approximately:

• Calories: 380
• Fat: 18g
• Carbohydrates: 50g
• Protein: 7g

Apples are a great source of fiber and vitamin C, while cheddar adds a dose of calcium and protein. This recipe strikes a nice balance between indulgence and nutrition!

Conclusion

If you’re looking for a dessert that’s equal parts comforting and unique, this apple pie with cheddar crust is the recipe for you. It’s packed with flavor, easy to customize, and guaranteed to impress your friends and family.

I love this recipe because it reminds me of cozy autumn afternoons spent baking with loved ones. The combination of buttery cheddar crust and warm spiced apples feels like a warm hug in dessert form.

Give this recipe a try and let me know how it turned out in the comments below. Don’t forget to share your own twists—I’d love to hear how you made it your own!

FAQs

Can I use pre-shredded cheese in the crust?

Yes, but freshly shredded cheddar melts better and gives the crust a smoother texture.

What type of apples should I use?

A mix of tart and sweet apples (like Granny Smith and Honeycrisp) works best for balanced flavor.

Can I make the crust ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 3 months.

How do I prevent a soggy bottom crust?

Make sure your filling isn’t too wet, and bake the pie on the lower rack of your oven.

Is it okay to skip the cheese in the crust?

Of course! You’ll have a classic buttery crust, but the cheddar adds a unique touch worth trying.

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