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You must try this amazing and unique blend of sweet apples and sharp cheddar in this Apple Cheddar Pie! Wrapped in a flaky cheddar crust, it balances sweet and savory flavors perfectly.
I love any flavor of delicious pie, but once you add in those apples… I am sold! Try these other delicious apple desserts that your entire family will love. Start with these Apple Turnovers, this delicious Caramel Apple Skillet Cake or this Apple Pecan Crisp.
What is Apple Cheddar Pie?
Okay, I know that this isn’t your usual combo for a pie before the holidays, but trust me. Once you taste that flaky cheddar crust and combine it with this unique apple filling… you may never go back to classic apple pie again!
Cheddar Apple Pie is just like classic apple pie except for one secret ingredient. The cheddar! Infused with cheddar in both the apple filling and the crust, this apple pie is a twist on the classic. For the better! It combines sweet and savory, and it’s so delicious I bet you won’t be able to stop at one slice!
Ingredients in Apple Cheddar Pie
These ingredients are simple, yet when you combine them all together, they create a delicious dessert! Check out the recipe card at the bottom of the post for all of the exact measurements.
Cheddar Crust
- Flour: I used all-purpose flour for this recipe.
- Salt: The salt enhances all of the flavors in the crust.
- Shortening: This binds all of the ingredients together so that you can form a nice crust.
- Sharp Cheddar Cheese: This adds in the best savory flavor to the crust.
Filling
- Apples: You can use any kind of apples that you prefer for the filling. I used Granny Smith in this pie.
- Lemon Juice: The acidity in the lemon juice stops the apple from turning brown.
- Sugar: The sugar adds sweetness to the tart apples.
- All-Purpose Flour: The flour helps to thicken up the filling.
- Ground Cinnamon and Ground Nutmeg: These give the pie the classic apple flavor you see around fall time.
- Sharp Cheddar Cheese: Using sharp cheddar cheese helps the cheese flavor get noticed, but it isn’t too overpowering.
Egg Wash
- Egg White: I always use large eggs when I am baking.
- Water: The water and the egg whites combine to make a wash. This helps the top of the pie get nice and golden brown.
How do you Make Apple Cheddar Pie?
Luckily, this pie is easy to make! Adding in the cheddar is a simple step that really elevates the flavor and makes this pie so unique and different.
- Stir and cut: In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized. Toss the cheese in the mixture until it’s evenly distributed.
- Add Water: Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much or the crust will be hard.
- Chill: Form into a ball and spit in half. Roll out half on the floured surface, wrapping the remaining half in plastic wrap. Chill in the fridge until you need it.
- Roll dough: As you roll out the dough, turn and flour it a few times till it’s the size you need to cover your pie dish, leaving a 1/2-1 inch overhang.
Filling
- Mix: In a large bowl, mix the apple slices with lemon juice and the sugar, flour, and spices together. Fold in the cheese. Place in the fridge for 30 minutes.
Assembly and Baking
- Prep: Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.
- Add Apples to Crust: Pour the apples into the pie pan. Arrange as needed to make room for more apples, making sure there aren’t gaps or pockets.
- Make pie top: Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits at the top of the pie to allow steam to escape.
- Bake: Mix together the egg white and water, then brush over the top of the pie and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
- Cool: Let the pie cool on a wire rack. It takes 2-4 hours for the pie filling to set.
Best Apples for Pie
You can use any kind of apples when you are baking a pie, but I think there are a few types to use that are better than others! In this apple cheddar pie, I used Granny Smith apples. But if you wanted a sweeter filling, you could use Golden Delicious or Braeburn apples.
How to Get a Flakey Pie Crust
a golden flakey crust is the sign of a delicious pie, and that is no exception in this apple cheddar pie! Here are a few tips for baking the best pie crust out there.
- Use Chilled Ingredients: The secret to a flaky crust is to use refrigerated ingredients. Warm ingredients can make your dough tough and dense.
- Don’t Overmix: As with other homemade pastries, don’t overwork your dough. It can cause gluten to develop and make your crust chewy and hard. You only want to mix your dough until it sticks together, and you can start shaping it into a ball.
- Add Water as You Go: Add too much water, and your dough might be hard to salvage. Add too little water, and it will be dry and crack. To avoid these extremes, add a little bit of water at a time and mix gently until you have reached your desired consistency.
- Use a Food Processor: Instead of using a pastry blender to cut ingredients together, you can pop your mixture in a food processor and blend for short intervals. Once it is blended smoothly, you can remove it and begin adding water to moisten it.
Storing Leftovers
Is there anything better than leftover pie?! This Apple Cheddar Pie stores great in the fridge. It will last about 3 days, and the crust should stay nice and flaky.
More Delicious Pie Recipes
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In a medium bowl stir together flour and salt. With a pastry blender, cut in shortening till pea-sized. Toss the cheese in the mixture until it’s evenly distributed.
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Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much, or the crust will be hard.
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Form it into a ball and spit it in half. Roll out half on the floured surface, wrapping the remaining half in plastic wrap. Chill in the fridge until you need it.
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As you roll out the dough, turn and flour it a few times till it’s the size you need to cover your pie dish, leaving a 1/2-1 inch overhang.
Filling
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In a large bowl, mix the apple slices with lemon juice and the sugar, flour, and spices together. Fold in the cheese—place in the fridge for 30 minutes.
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Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.
Assembly and Baking
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Pour the apples into the pie pan. Arrange as needed to make room for more apples, ensuring there aren’t gaps or pockets.
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Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits at the top of the pie to allow steam to escape.
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Mix together the egg white and water, then brush over the top of the pie and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
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Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set.
Calories: 668kcalCarbohydrates: 84gProtein: 13gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 3gCholesterol: 25mgSodium: 370mgPotassium: 272mgFiber: 6gSugar: 34gVitamin A: 343IUVitamin C: 9mgCalcium: 201mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.