The combination of sharp cheddar and sweet, spiced apples in this pie creates a flavor sensation that’s both nostalgic and unique. This Cheddar Apple Pie brings a savory twist to the classic dessert, pairing the creamy saltiness of cheddar cheese with the tender, cinnamon-kissed apple filling. Perfect for fall gatherings or anytime you crave comfort food with a hint of creativity, this pie showcases how savory and sweet can harmonize beautifully. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own for a cozy treat.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 6–8 tbsp ice water
For the Filling:
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp milk
- 1 tbsp granulated sugar (optional, for sprinkling)
Instructions:
- Make the Crust:
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat evenly.
- Stir in the lemon juice and vanilla extract. Let the mixture sit for 15–20 minutes to release the juices.
- Assemble the Pie:
- Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim any excess, leaving about a 1-inch overhang.
- Pour the apple filling into the crust, arranging evenly.
- Roll out the second disc of dough and place it over the filling. Seal the edges by crimping, and cut a few slits in the top to allow steam to escape.
- Add Finishing Touches:
- In a small bowl, mix the beaten egg with milk. Brush the mixture over the crust. If desired, sprinkle with granulated sugar for extra sparkle and sweetness.
- Bake:
- Place the pie on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges start to brown too quickly, cover them with foil during baking.
- Cool and Serve:
- Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature, optionally with ice cream or whipped cream.
Enjoy this creative twist on a classic dessert!
