Go Back
Print

Mile High Apple Pie with a Cheddar Cheese Crust

There is an old tradition of covering a slice of cheddar on a fresh from the oven apple pie. The tangy salty cheddar and the gooey syrupy apple pie compliment each other beautifully. This pie brings the two flavors together in a delicious way. 

Course Dessert
Cuisine American
Keyword apple pie, cheddar cheese pie crust, dougbakes.com
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Author Doug Bakes Staff

Ingredients

  • 4 lbs Granny Smith apples (peeled, and cored and cut into 1 1/2 inch pieces)
  • 2 tablespoons lemon zest
  • 1 tablespoon orange zest
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/2 cup sugar (plus 1 teaspoon for topping)
  • 1/4 cup flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground allspice

Cheddar Cheese Pie Crust

  • 2 1/2 cups flour, plus more for rolling
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter, cut into pieces
  • 1 1/2 cups shredded sharp cheddar
  • 1/4 cup ice water

Instructions

Pie Filling instructions

  1. Preheat the oven to 350 degrees F.

  2. In a large bowl toss and coat apples with all of the other ingredients. 

  3. Pour apple mixture into a prepared pie crust, Pile the mixture high in a mound.

  4. carefully place top crust over the apples and cut the edge of the crust to a 2 inch overhang. 

  5. Crimp the the crust, ensuring the two crusts are secure so the filling will not run out during baking. 

  6. Using a sharp knife, make four slices to create vents for steam to release. 

    If Desired, Brush with egg yolk and sprinkle the pie with sugar.

  7. Place the pie on a lined cookie sheet and bake 60-70 mins or until crust is brown and the the juices are starting to bubble from the vents. 

Pie Crust instructions

  1. In a food processor, pulse flour, sugar, and salt. Add butter and cheddar; pulse until it resembles coarse meal with a few pea-size pieces of butter remaining. add ice water in tablespoon increments, pulsing after each addition. Pulse until dough is crumbly but holds together when squeezed (if needed, add the entire 1/4 cup of water. Don't over-mix. 
  2. On a floured surface, divide dough (one portion should be a little larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic wrap and refrigerate for an hour or up to 1 day.