Description
Experience the sophisticated harmony of tart orchard apples and sharp, aged cheddar cheese encased in a buttery, flaky crust. This unique pie perfectly balances sweetness with a savory depth, offering a modern twist on the classic dessert. Whether enjoyed as an afternoon treat or the centerpiece of a gathering, this recipe provides a memorable experience that delights both sweet and savory lovers alike.
Ingredients
2 1/2 cups all-purpose flour
2 tsp granulated sugar
1 tsp fine sea salt
1 cup unsalted butter, chilled and cubed
1/2 cup ice water
1 1/3 cups sharp cheddar cheese, freshly shredded
8 large apples, peeled and sliced
1/2 cup granulated sugar (for filling)
2 tbsp all-purpose flour (for filling)
1 1/2 tsp ground cinnamon
Instructions
Whisk together 2 1/2 cups flour, 2 tsp sugar, and salt in a large bowl.
Cut in the cold, cubed butter until the mixture is crumbly.
Drizzle in ice water, 2 tablespoons at a time, until the dough just comes together.
Gently fold in 1 cup of the shredded cheddar cheese.
Divide dough into two discs, wrap in plastic, and refrigerate for 2 hours.
Preheat oven to 375°F (190°C).
In a large bowl, toss the sliced apples with 1/2 cup sugar, 2 tablespoons flour, remaining cheddar, and cinnamon.
Roll out the first dough disc to a 12-inch circle and place in a 9-inch pie dish.
Pour the apple mixture evenly into the crust.
Roll out the second disc, place over the top, and crimp the edges to seal.
Bake for 45-50 minutes until the crust is golden and the filling is bubbling.
Notes
Use Granny Smith apples for a tarter profile or Honeycrisp for extra sweetness. Ensure the butter is kept very cold to guarantee a flaky crust. Store the pie covered at room temperature for up to two days, or refrigerated for up to five.
- Prep Time: 150
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg