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Apple pie served with a slice of cheddar cheese is a traditional combination. In this delicious twist on the classic recipe, white cheddar cheese is blended into the piecrust. While this recipe may be a bit time consuming, it’s worth all of the effort! I make this a few times a year and I have been told every time it’s the best Apple Pie EVER! This was such an award winner in our household instead of wedding cake for my husband we had wedding pie!

This past Saturday was Lincoln Square’s annual Apple Fest – my favorite event of the year that Lincoln Square puts on! It’s tough competition as my neighborhood has so many incredible events…Pork Fest, Spring and Fall Wine Stroll, Germanfest (aka Oktoberfest), and the list goes on. However, Apple Fest (for this Fall lover) beats them all! Apple Fest literally feels as if  the local apple orchard and cider mill has come directly to you…no need to travel, just bundle up in your nubbly sweater and boots and walk to the Square. The Square is full of local vendors, farmers, and lots of delicious hot cider, local Fall brews, apple cider donuts, and even more yummy treats to enjoy while strolling…(maybe I should volunteer for the Lincoln Square Ravenswood Chamber of Commerce, since I’ve become the neighborhood’s biggest advocate?). During this annual pilgrimage for everything Fall related I pick up apple cider, pumpkins, squash, and of course the biggest bushel of apples that I can find. This year I chose to use Gala and Honeycrisp in my pie – the key is a tart and mild apple combination. You can easily substitute Honeycrisp and Granny Smith or Pink Lady for Gala (both great baking apples). The flavor profile is up to you! Taste a few varietals and see what perks up your tastebuds! Just be sure you have a gallon of vanilla ice cream ready to top your warm slice of pie! 

Apple Cheddar Pie
Serves 8
Apple pie served with a slice of cheddar cheese is a traditional combination. In this delicious twist on the classic recipe, white cheddar cheese is blended into the piecrust.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
For the dough
  1. 2 1/2 cups flour
  2. 2 teaspoons salt
  3. 1 tablespoon sugar
  4. 6 ounces white cheddar cheese, finely grated
  5. 16 tablespoons (2 sticks) unsalted butter, cut into small pieces
  6. 1/3 to 1/2 cup ice water
For the apple pie filling
  1. 2 pounds Braeburn apples, peeled, cored and cut into 1/4 inch thick slices
  2. 1 1/2 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch thick slices
  3. 3/4 cup sugar
  4. 1 tablespoon fresh lemon juice
  5. 3/4 teaspoon ground cinnamon
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon salt
  8. 1 tablespoon unsalted butter
  9. 3 tablespoon cornstarch
  10. 2 tablespoons heavy cream
Instructions
  1. To make the dough, in a bowl, combine the flour, salt, sugar and cheese, breaking apart any large clumps of cheese. Add the room temperature butter and blend together using a pastry blender. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tablespoon at a time. If it is too sticky, wrap in plastic wrap and refrigerate for 1 hour.
  2. Preheat the oven to 400 degrees.
  3. To make the filling, in a large bowl, combine the apples, sugar, lemon juice, cinnamon, nutmeg and salt and stir to combine.
  4. Meanwhile, remove the dough from the refrigerator and let stand for 5 minutes. Divide dough in half and place dough onto a lightly floured work surface and roll out into two 12-inch rounds. Transfer one of the dough rounds to a pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang.
  5. Pour the apples into a saucepan. Set the saucepan over medium-high heat, add the butter and cook until reduced to 1/3 cup, 3 to 5 minutes. Remove from the heat. Sprinkle the cornstarch over the apples and toss to combine. Transfer the apples to the pie shell.
  6. Drape the second dough round over the apples and press gently to eliminate any air pockets. Trim the dough flush with the rim of the dish. Fold the bottom crust over the top crust and crimp to form a decorative edge. Cut 4 slits in the top of the crust to allow steam to escape. Brush the top of the crust with the cream.
  7. Bake for 20 minutes. Cover the edges and top with aluminum foil if they begin to get too dark. Reduce the oven temperature to 350 degrees and continue to bake until the apples are easily pierced with a knife, 65 to 70 minutes more. Transfer to a wire rack and let cool for at least 1 1/2 hours before serving. Enjoy!
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
Treats, Sweets, and Savories http://treatssweetsandsavories.com/