Cheddar and Apple Pie
Take your taste buds on a flavorful journey with this irresistible Cheddar and Apple Pie—a perfect blend of sweet and savory that’s sure to impress! This recipe pairs the sharp, tangy flavor of shredded cheddar cheese with the warm, spiced sweetness of tender Granny Smith apples nestled in a perfectly buttery, flaky crust. The addition of cinnamon, nutmeg, and a hint of lemon juice enhances the fresh apple filling, while the cheddar in the crust adds a unique depth of flavor. Each slice delivers a delightful balance of textures, from the golden, sugar-dusted crust to the juicy, caramelized apples within. Ideal as a show-stopping dessert or a creative brunch centerpiece, this pie is a must-try for anyone who loves bold flavor combinations. Whether served warm with a dollop of ice cream or enjoyed on its own, this cheddar apple pie is both comforting and sophisticated.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 1 cup Sharp cheddar cheese, shredded
- 0.5 teaspoon Salt
- 6 tablespoons Cold water
- 6 medium Granny Smith apples, peeled and sliced
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 large Egg, beaten
- 2 tablespoons Sugar, for sprinkling
Instructions
In a large mixing bowl, combine the flour, salt, and shredded cheddar cheese.
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, and mix gently until the dough just comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Mix until the apples are evenly coated.
On a lightly floured surface, roll out one portion of the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press the dough into the dish, leaving a slight overhang.
Fill the pie crust with the apple mixture, spreading it evenly.
Roll out the second portion of dough into another 12-inch circle. Place it over the apples and trim any excess dough, leaving about a 1/2-inch overhang. Fold the edges under and crimp them to seal.
Cut a few slits into the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with sugar for a golden, crispy finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 40.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
