Pies & Tarts Apple Cheddar Pie 5 from 3 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Apple Cheddar Pie satisfies both your sweet and savory cravings with its warm, gooey apple pie filling and crispy, buttery cheddar cheese crust. By Gemma Stafford | October 1, 2022 | 6 This post may contain affiliate links. Please see my full disclosure for details. 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. 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 Measuring cups and spoons Mixing bowls Baking sheet 9-inch (23-cm) pie tin 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 My Mum’s Irish Apple Cake Festive Maple Pecan Bars Apple Cider Donut Cake Delectable Caramel Apple Pie Gemma’s Best Ever Pumpkin Bread Try These Recipes! Budget Baking: $7 Homemade Pumpkin Pie Vs. Store BoughtCranberry Orange Crumb TartChocolate Swirl Pumpkin PieWarm Chai Pumpkin Pie Apple Cheddar Pie 5 from 3 votes Print Recipe Add to Favorites Loading… 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 Dessert Cheese Fruit Halloween Thanksgiving Baking Pans Oven Prep Time 45 minsCook Time 1 hr 15 mins 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 Ingredients For the Crust2½ cups (12½ oz/355 g) all-purpose flour1 tablespoon granulated sugar1 teaspoon salt1½ cups (4½ oz/127 g) grated extra-sharp cheddar cheese¾ cup (6 oz/170 g) butter, cold and diced4-6 tablespoons ice waterFor the Filling6-8 small to medium Granny Smith apples (about 2½ lbs/1134 g)½ cup (4 oz/115 g) granulated sugar⅓ cup (1 oz/28 g) grated extra-sharp cheddar cheese¼ cup (1¼ oz/35 g) all-purpose flour2 tablespoons lemon juice1 teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon allspiceEgg wash Instructions Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Set aside.To Make the CrustIn 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 FillingPeel, 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.