Pies & Tarts

Apple Cheddar Pie

4.67 from 6 votes
Apple Cheddar Pie satisfies both your sweet and savory cravings with its warm, gooey apple pie filling and crispy, buttery cheddar cheese crust.
A slice of Apple Cheddar Pie is served on a dish with a scoop of vanilla ice cream. The apple pie filling is topped with a cheddar cheese crust.

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Hi Bold Bakers!

WHAT YOU GET:  Delicious apple pie filling is baked in a salty cheddar cheese crust in my homemade Apple Cheddar Pie recipe, satisfying your sweet and savory cravings at the same time.

Apples and cheddar cheese don’t have to just go on a cheeseboard anymore — the delicious combination now comes together in my homemade Apple Cheddar Pie! 

With fall on its way, I’ve been in the mood for apple desserts, but I didn’t want just a classic apple pie (although there is always a time and place for that!) While thinking about different flavor profiles and why I love them so much together, I started to think about how well cheese and apples go together, and bam! My apple cheese pie recipe was born!

If you’ve never had apples with slices of good, sharp cheddar cheese, you might be raising your eyebrow at this recipe. But believe me when I say sweet-tart, crisp apples were made to be eaten with creamy, salty cheese — and those flavors lend themselves perfectly to sweet, warm, cinnamony apple pie filling and the perfectly crumbly, buttery, cheesy crust of this pie.

Homemade cheddar apple pie is served from the baking dish. Flecks of cheddar cheese can be seen in the crispy pie crust.

What Type Of Apples Are Best For Apple Pie?

If you ask me, the best apples for baking are Granny Smith apples. They’re a nice, tart apple, which I like as a balance to the sweetness of the desserts I make. Granny Smith apples are also crisp and keep their shape while baking instead of turning to mush!

However, if you prefer another baking apple, go for it! Besides Granny Smith apples, some of the best baking apples are Braeburn, Cortlands, Empire, Fuji, and Honeycrisps. 

What Cheese Goes With Apple Pie?

Some people have been serving their apple pie with cheese for as long as they can remember, but for others, it’s a new concept. For the crust of the cheddar apple pie, I like to use a good quality, extra sharp cheddar, so I can really taste the buttery, salty cheese. 

The brands that I like that you’ll likely be able to find in your supermarket are Kerrygold, Cabot, and Tillamook. But feel free to use your favorite sharp cheddar! 

What Does Apple Cheddar Pie Taste Like?

This homemade apple pie with cheddar is a bit more complex than traditional apple pie. Instead of a fairly less-than-sweet crust that helps tone down the sweet and warmly spiced filling, the crust for this pie is buttery, flakey, salty, and a tad savory. 

This pie is mostly sweet, but the hidden touch of savory is such a show-stopper! And don’t worry, it does not taste overly cheesy — you won’t get any cheese pulls when you slice into this pie. It’s the perfect touch and the perfect amount.

Tools You Need To Make Cheddar Apple Pie

Warm apple pie filling is topped with a buttery crust, flecked with cheddar cheese.

Gemma’s Pro Chef Tips For Making Homemade Apple Cheddar Pie

  • Be sure to use good quality, extra sharp cheddar cheese for the best flavor.
  • I like Granny Smith apples for pies because their tart flavor and firm texture hold up well in baking, but you can use any variety you prefer.
  • Always bake fruit pie on a baking sheet to catch any dripping juices.
  • The cheese in the crust will brown quickly before the apples are done, so watch carefully. If it threatens to get too dark, put a piece of aluminum foil over the top of the pie until the apples are bubbling.
  • You can make this crust without the sugar and use it for my Chorizo Hand Pies.

Try More Of My Favorite Fall Recipes


Apple Cheddar Pie

4.67 from 6 votes
Apple Cheddar Pie satisfies both your sweet and savory cravings with its warm, gooey apple pie filling and crispy, buttery cheddar cheese crust.
Author: Gemma Stafford
Servings: 8 people
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Apple Cheddar Pie satisfies both your sweet and savory cravings with its warm, gooey apple pie filling and crispy, buttery cheddar cheese crust.
Author: Gemma Stafford
Servings: 8 people


For the Crust

  • cups (12½ oz/355 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • cups (4½ oz/127 g) grated extra-sharp cheddar cheese
  • ¾ cup (6 oz/170 g) butter, cold and diced
  • 4-6 tablespoons ice water

For the Filling

  • 6-8 small to medium Granny Smith apples (about 2½ lbs/1134 g)
  • ½ cup (4 oz/115 g) granulated sugar
  • cup (1 oz/28 g) grated extra-sharp cheddar cheese
  • ¼ cup (1¼ oz/35 g) all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Egg wash


  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Set aside.

To Make the Crust

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Add the cheese and butter and cut in with a pastry blender until the mixture resembles coarse crumbs.
  • Add 4 tablespoons of ice water and try to quickly bring the mixture together into a dough. If it is very crumbly, add the remaining ice water, a little at a time, until a dough is formed.
  • Divide the dough in half, shape each half into a flattened disc, place in an airtight container, and refrigerate while you make the filling.

To Make the Filling

  • Peel, core, and slice the apples into ¼-inch (6-mm) thick pieces. Add them to a large bowl as you go.
  • Mix in the sugar, cheese, flour, lemon juice, cinnamon, nutmeg, and allspice and toss to coat. Set aside.
  • On a floured surface, roll out one of the pie crusts to ¼-inch (6-mm) thick and line a 9-inch (23-cm) pie tin with it.
  • Fill the crust with the apple mixture, then roll out the second crust and top the apples with it. Trim away all but ½ inch (12 mm) from the edge of the top crust.
  • Tuck the top crust underneath the edge of the bottom crust and crimp the edges to seal. Cut a hole in the top for venting.
  • Brush the pie all over with the egg wash, then place it on the prepared baking sheet. Bake on the bottom rack of your oven for 30 minutes.
  • Lower the oven temperature to 375°F (190°C) and bake for another 30-45 minutes, until the filling is bubbling. (If the crust starts to over-brown, cover it loosely with aluminum foil for the remainder of the baking time.)
  • Let cool completely (at least 4 hours) before serving.
  • Store loosely covered in the refrigerator for up to 2 days.
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Donna Gresham
Donna Gresham
20 days ago

My husband’s grandmother would bake this pie when he was a little boy, so he set out to find a recipe and he came across this one and let me just say that it was sweet and savory. Delicious!

Lori S
Lori S
1 year ago

This looks delicious! Apple pie without cheese is like a hug without a squeeze; such a great idea to combine the two in one pie!!!

John Long
John Long
1 year ago

My father was a fan of cheese with apple pie. Never knew about putting cheese into apple pie.

1 year ago

Cannot wait to make this Apple Cheddar Pie. All your recipes are to die for. Thank you for making our lives and families richer and oh so delectable 💖 greetings from Islamabad, Pakistan 🇵🇰 💖

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook