Browse by
Browse by
Browse by
Browse by
Cheddar Cheese Crust Apple Pie
Tested by Imperial Sugar
Chef Eddy Recipe
Cheddar Cheese Crust Apple Pie
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

New Englanders know that a good, sharp cheddar really brings out the flavors of baked apple. This iconic combination has been a staple in the East and Midwest since colonial times (and for good reason!) Chef Eddy studded this pie crust with sharp cheddar cheese and packed the pie with two different kinds of apples for a sweet, tart and savory combo that's sure to please any apple pie fan. 

Prep time
0:45
Bake/Cook time
0:18 to 0:20
Yield
8 slices
Sign in to post a comment
Cheddar Cheese Crust Apple Pie
Extra Fine Granulated Sugar
Prep time :
0:45
Bake/Cook time :
0:18 to 0:20
Yield :
8 slices

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Place flour in a bowl of an electric mixer and place in freezer along with mixer’s paddle attachment for at least 10 minutes.
  3. Remove bowl from freezer. Using a box grater, quickly grate butter onto large eyes of grater and directly into flour. Toss well.
  4. Grate cheese directly into flour.
  5. Combine water, salt, and sugar and set aside.
  6. Add water mixture to flour mixture and mix on low just until dough forms. Do not over mix!
  7. Cut dough nearly in half but ensuring that 1/2 is just a bit larger than other. Place larger 1/2 in the refrigerator.
  8. Roll smaller 1/2 of dough on a lightly floured surface into a circle large enough to line a 9-inch pie tin. Trim away excess dough and set aside. Keep excess dough trimming in fridge.
  9. Peel and core apples. Cut in 8 equal wedges and then cut each wedge crosswise in about 8-10 slices.  Place in bowl and immediately toss in sugar. Repeat with all apples.
  10. Add flour, cinnamon, and vanilla extract. Place filling into pie crust.
  11. Roll remaining pie dough into a circle large enough to cover entire pie. Place onto apples and trim away excess dough.
  12. Cut a few holes into surface for steam to escape. Brush lightly with water and sprinkle with 1 tablespoon of sugar. Place in oven.
  13. After 15 minutes baking reduce oven temperature to 350°F.
  14.  If desired roll remaining dough trimmings and cut into leaf shapes. Make indention into leaves using back of paring knife.
  15. Place leaves onto a muffin tin to obtain a natural curved shapes. Place in oven until golden, about 15 minutes.
  16. Pie will bake a total of 1 hour 20 minutes or until visible bubbles appear on the surface (like bubbling lava) which indicates that filling has thickened.
  17. If pie gets too dark in the oven cover the surface with a piece of foil. 
  18. Place crust leaves on top prior to serving. 
Shout Out To Our Baking Friends
    ::    veronica stillman    ::    Kath    ::    KimS    ::    Sylvia    ::    ssdills    ::    ciesiel11    ::    linda powers    ::    Maulana Bruce    ::    kgardner    ::    CRAFTYLW    ::    Debbie    ::    Shonda    ::    carissa jones    ::    Anita    ::    Haley M    ::    Bettie    ::    Trish    ::    Lisa    ::    Rena    ::    Jolene Stafford
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2017 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.