Homemade Cheddar Apple Pie
Cheddar Cheese in an Apple Pie? Yes Indeed!
You may have heard the old saying, "Apple pie without cheese is like a kiss without a squeeze". Well, it's true. The tangy taste of sharp cheddar cheese can take apple pie to new heights in flavor and texture. I know what you're thinking. "Ewwww" You are picturing stringy cheese oozing out of a slice of pie and you have your doubts. Let me put your fears to rest. The cheese doesn't go in the filling...it goes in the CRUST.
You will be amazed at how flavorful and flaky the addition of cheese will make your pie crust. This recipe is my own invention. It is so good, my brother once told me it's the best pie he has ever tasted...and he doesn't dish out compliments easily. Try this recipe next time you make apple pie. It will get rave reviews from your guests.
Recipe for Cheddar Crust
These are the instructions for the pie crust for my homemade Cheddar Apple Pie recipe. The crust is critical to the success of this pie. It is easy to make and is worth the little extra effor it takes to make a crust instead of purchasing packaged crust at the store. One taste of this pie and you may never purchased pre-made pie crusts again.
Prep Time: 8 - 15 min
- 2 cups all-purpose flour
- 1 cup grated sharp cheddar cheese
- 2/3 cup shortening
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp vinegar
- 5 - 8 tbsp water
- Handful of ice cubes
- 1 tbsp butter
- MAKING THE PIE CRUST
- - In a large mixing bowl, place flour, salt, sugar and grated cheese. Mix with a fork until well combined.
- - Add shortening and cut into flour mixture with a pastry blender until well combined. It should look like coarse crumbs. Set aside
- - In a small glass or bowl combine water and vinegar with a few ice cubes to keep the mixture cold.
- - Add a couple of tablespoons of the ice water at a time to the dry mixture while stirring gently with a fork.
- - Continue adding one tablespoon at a time until the crust mixture begins to hold together forming forming ball-shaped clumps.
- - There should be no more dry bits in the bottle of the bowl. If there are, add a few drops more of the water while stirring until they disappear and have been incorporated into the moister clumps.
- - Using your hands, gently pat the clumps together forming one big ball.
- - Divide the ball in half with a sharp knife
- - Generously flour a counter top or working surface. *NOTE* I like to use a pastry cloth. A well floured pastry cloth keeps the crust from sticking and makes it easy to lift onto the pie plate.
- - Pat one portion of the crust dough into a flatish, rounded disk.
- - Place the dough in the center of the floured surface.
- - Roll out the dough to fit the pie plate. I like to roll from the center outward, working my around until it is the right size.
- - Lift the crust dough carefully, and place it over the pie plate, making sure it is centered.
- - Place the filling into the prepared pie plate, and dot with butter.
- - Roll out the top crust as before and place it over the top.
Making Pie Crust Demo
Making pie crust is not hard, yet many people are afraid to try. There is no comparison between homemade pie crust and store-bought, pre-made crust. Homemade, if made correctly is FAR superior in taste and texture. I have demonstrated how easy it is in this video. You can fallow the recipe above. It is virtually the same, except for the addiction of the cheddar cheese, which you add to the dry ingredients, before adding the water. I hope you will try this recipe at your next family gathering.
Recipe for Apple Pie Filling
For the best flavor, use a variety of apples, not just one kind. Apples should stay firm with baked. Here is a list of apples that are good for making pies:
Crispin (also known as Mutsu)
- 6 - 7 cups of apples (cored
- peeled and sliced)
- 3/4 to 1 cup sugar (use higher amount for very tart apples)
- 1 tsp cinnamon
- 2 Tbsp all purpose flour
- 1 1/2 tsp butter
- Preheat oven to 425 degrees
- Combine sliced apples, sugar, cinnamon and flour in a large bowl. Let sit for about 10 minutes to allow apple juices to moisten the mixture. Stir again until well blended.
- Poor apple filling into prepared pie crust. Dot the top with butter. Cover with top crust, crimp and decorate the edge.
- Cut vent holes into the top crust.
- Bake for 50 to 60 minutes, or until crust is golden brown and filling is bubbly. Remove from oven and cool before serving.
Equipment for Making Pies
Here is a list of my favorite tools for pie making.
Glass pie plates are the best! They bake evenly and minimize burnt crust.
Pastry Clot and Rolling Pin Cover
A good pastry cloth reduces sticking and makes lifting and placing your crust on the pie plate easy.
Do you follow recipes exactly or play with your food? I like to add my own touches, like the cheddar cheese to the crust of my pie. What is your most famous or favorite recipe tweak?