This golden, flaky Apple Cheddar Pie brings together buttery cheddar crust and warm cinnamon apples in a way that just feels right. The sharp cheddar melts into the crust and filling, creating little pockets of savory richness that balance the sweetness perfectly. I first tried this combination at a neighbor's potluck years ago and couldn't stop thinking about it. It's surprisingly easy to make at home, and the contrast between sweet spiced apples and tangy cheese creates something truly special.
If you love cozy fall desserts, you'll also want to try these Easy Pumpkin Crumb Cake Muffins or these Cherry Pie Bars for your next gathering.
What Makes Apple Cheddar Pie So Special
The idea of cheese with Apple Cheddar Pie might sound unusual at first, but it's actually a beloved tradition in parts of New England and the Midwest. The sharpness of aged cheddar cuts through the sweetness of the apples and creates a more complex, grown-up flavor. Instead of just sprinkling cheese on top, this recipe bakes it right into both the crust and the filling, so every bite has that perfect sweet and savory balance.
This isn't your typical Apple Cheddar Pie. The cheddar adds richness to the crust that makes it taste almost buttery and adds little melty pockets throughout the filling that make each slice interesting.
Jump to:
Apple Cheddar Pie Ingredients
Here's a short list of what goes into making this beautiful Apple Cheddar Pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cheddar Pie Crust:
- All-purpose flour: Forms the base structure of the crust and keeps it tender and flaky when combined with cold butter.
- Granulated sugar: Adds just a hint of sweetness to balance the sharpness of the cheese without making the crust taste like a dessert cookie.
- Salt: Enhances all the flavors and brings out the richness of both the butter and the cheddar.
- Unsalted butter: Creates those flaky layers you want in a good pie crust. Make sure it's cold and cubed so it doesn't melt into the flour too quickly.
- Ice water: Brings the dough together without warming it up. Add it slowly so you don't end up with soggy dough.
- Freshly shredded cheddar cheese: This is the star of the crust. Use sharp or extra-sharp cheddar for the best flavor, and shred it yourself for better texture.
- Egg wash: Gives the top crust a beautiful golden shine and helps the coarse sugar stick if you're using it.
- Coarse sugar: Optional but adds a nice sparkle and a little crunch to the finished crust.
For the Apple Pie Filling:
- Apples: Use a mix of tart and sweet varieties like Granny Smith, Honeycrisp, or Braeburn. They hold their shape during baking and create a flavorful filling.
- Granulated sugar: Sweetens the apples and helps create that thick, syrupy filling as the pie bakes.
- All-purpose flour: Thickens the apple juices so your pie doesn't turn out soupy. It's a simple trick that works perfectly.
- Ground cinnamon: Adds warmth and that classic apple pie flavor everyone loves.
- Ground allspice, cloves, and nutmeg: These spices add depth and complexity to the filling without overpowering the apples.
- Freshly shredded cheddar cheese: Mixed right into the filling, it melts into little pockets of savory goodness that balance the sweetness.
How to Make Apple Cheddar Pie
Follow these simple steps to create a bakery-worthy Apple Cheddar Pie at home.
Make the pie crust: Whisk together the flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or two forks to work it into the flour until you see pea-sized pieces. Slowly add the ice water, a couple tablespoons at a time, mixing gently after each addition until the dough starts coming together in clumps. Fold in the shredded cheddar carefully so it stays in little pockets throughout the dough. Divide the dough in half, shape each half into a flat disc, wrap them in plastic wrap, and chill for at least 2 hours. This resting time helps the gluten relax and makes rolling much easier.
Prepare the apple filling: Toss the sliced apples with sugar, flour, cinnamon, allspice, cloves, nutmeg, and shredded cheddar in a large bowl until everything is evenly coated. The flour will soak up the apple juices as it bakes and create that perfect thick filling. Set this aside while you roll out your dough.
Roll out the dough: Dust your work surface lightly with flour and roll one disc of chilled dough into a circle about 12 inches across. Transfer it carefully to your 9-inch pie dish and press it gently into the bottom and sides, leaving some overhang around the edges. You can fold that overhang under for a thicker edge if you like.
Assemble the pie: Spoon all the apple filling into the prepared crust, spreading it out evenly. Roll out the second disc of dough and lay it over the top. Crimp the edges together using your fingers or a fork to seal everything in. Cut a few slits in the top crust so steam can escape, or get creative with a lattice pattern if you're feeling fancy. Brush the whole top with egg wash and sprinkle with coarse sugar for a bakery-style finish.
Bake the pie: Heat your oven to 400°F and let the assembled pie chill in the fridge while it preheats. This keeps the crust from shrinking. Set the pie on a baking sheet to catch any drips and bake for 25 minutes. Lower the temperature to 375°F and continue baking for another 30 to 35 minutes. If the edges start getting too dark, cover them with a pie shield or strips of foil. The pie is done when the crust is golden and you can see the filling bubbling through the vents.
Cool and serve: Let the pie rest at room temperature for at least 3 hours before slicing. I know it's hard to wait, but this cooling time lets the filling thicken up properly so you get clean slices instead of apple soup.
Smart Ingredient Substitutions
Can't find sharp cheddar? Use aged Gruyère or white cheddar instead. They both have that nutty, tangy flavor that works beautifully with apples.
Don't want to make crust from scratch? Store-bought Apple Cheddar Pie dough works in a pinch, though you'll miss out on the cheddar in the crust. You can still add cheese to the filling for that savory twist.
Need a gluten-free option? Use a gluten-free flour blend that's meant for baking. The texture might be slightly different, but it'll still taste great.
Out of ice water? Just fill a glass with water and ice cubes and let it sit for a minute. Cold water is key to keeping the butter from melting into the dough too early.
Equipment For Apple Cheddar Pie
Here's what you'll need to make this Apple Cheddar Pie as smooth as possible.
A pastry cutter makes cutting the butter into the flour much easier, though two forks or a food processor work too. A rolling pin is essential for getting your dough thin and even. Your 9-inch pie dish should be glass or ceramic for even baking.
A box grater is the best tool for shredding your own cheese. Pre-shredded cheese has anti-caking agents that can affect texture. A pie crust shield or aluminum foil strips protect the edges from burning during the long bake time.
Use a silicone spatula for folding the cheese into the dough gently, and keep a pastry brush handy for applying that egg wash. Have a couple of mixing bowls in different sizes for keeping your ingredients organized.
How to Store Your Apple Cheddar Pie
This Apple Cheddar Pie keeps well, which makes it great for making ahead.
Store it covered loosely with foil or plastic wrap at room temperature for up to 2 days. The crust stays flakier this way. If you need to keep it longer, refrigerate it for up to 5 days. Let it come to room temperature or warm it slightly before serving.
You can freeze this Apple Cheddar Pie either before or after baking. To freeze unbaked, assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding an extra 15 to 20 minutes to the baking time.
To freeze a baked Apple Cheddar Pie, let it cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat slices in a 350°F oven for about 10 minutes.
Perfect Pairings and Serving Ideas
This Apple Cheddar Pie is delicious on its own, but here are some ways to make it even better.
Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. The cold, creamy element contrasts beautifully with the warm, spiced apples. A drizzle of salted caramel sauce adds extra richness if you're feeling indulgent.
Pair it with hot coffee or spiced apple cider for a cozy fall dessert experience. The warm drinks complement the cinnamon and spice notes in the filling.
This Apple Cheddar Pie also works surprisingly well as a breakfast treat the next day. A cold slice with your morning coffee feels like a special occasion. If you love breakfast desserts, try these Coconut Chocolate Easter Cupcakes or Chocolate Orange Sandwich Cookies for variety.
Expert Tips
- Use freshly shredded cheese. Pre-shredded cheese contains additives that prevent it from melting smoothly. Shredding your own takes two minutes and makes a huge difference in texture.
- Keep everything cold. Cold butter creates steam pockets as it melts during baking, which is what makes the crust flaky. If your kitchen is warm, chill your mixing bowl and tools in the freezer for a few minutes before starting.
- Don't overwork the dough. Mix just until it comes together. Overworking develops too much gluten and makes the crust tough instead of tender. You want to see little bits of butter and cheese throughout.
- Let the pie cool completely. I know it's tempting to cut into it right away, but the filling needs time to set. If you slice too early, it'll be runny and messy instead of thick and gooey.
FAQ
Is cheddar cheese good on apple pie?
Yes, cheddar cheese is delicious with Apple Cheddar Pie. The sharp, tangy flavor of aged cheddar balances the sweetness of the apples and adds a savory depth that makes the pie more interesting. It's a traditional pairing in many parts of the United States, especially New England. My mom always says cheese makes everything better, and in this case, she's absolutely right.
Why do people put cheddar cheese on apple pie?
The tradition comes from early American and English cooking, where cheese and fruit were often paired together. The salty, savory flavor of cheddar complements the sweet, tart apples beautifully and creates a more complex taste. Some people serve it on the side, but baking it into the crust and filling distributes that flavor throughout every bite.
What is the apple pie rule?
The "apple pie rule" usually refers to various folk wisdom about making perfect Apple Cheddar Pie, like using a mix of apple varieties, not overloading the filling with sugar, or making sure your crust is properly sealed. Some regions also have an "apple pie rule" about always serving pie with cheese. There's no single official rule, just generations of bakers sharing tips.
What are the six ways you can ruin apple pie filling?
You can ruin apple pie filling by using only one type of apple, adding too much sugar, using too little thickener (which makes it soupy), cutting the apples too thick (they won't cook through), not adding enough spice, or letting it sit too long before baking (the apples release juice and get mushy). My grandma always said the secret is balance in everything, and that definitely applies to pie filling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Apple Cheddar Pie
Apple Cheddar Pie
Ingredients
Method
- Combine the flour, sugar, and salt in a large bowl, then scatter the cold butter cubes over the top and cut them in until the mixture looks crumbly with some pea-sized pieces.
- Slowly drizzle in the icy water a little at a time, stirring gently after each addition, just until the dough starts clumping together and feels slightly tacky.
- Gently fold in the shredded cheddar, then turn the dough onto a floured surface and lightly work it into a cohesive mass without overmixing.
- Shape the dough into a ball, divide it in half, flatten each into a thick disc, wrap tightly, and refrigerate for at least two hours.
- In a large bowl, toss the sliced apples with sugar, flour, spices, and the remaining cheddar until everything is evenly coated, then set aside.
- On a floured surface, roll one chilled dough disc into a wide circle and carefully fit it into the pie dish, smoothing it gently into the corners.
- Spoon the apple mixture evenly into the prepared crust, spreading it out so the filling sits level.
- Roll out the second dough disc and place it over the filling, either as a full top crust or a decorative design, then seal and shape the edges as desired.
- Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using, then place the pie in the refrigerator while the oven heats.
- Preheat the oven to 400°F (204°C), set the pie on a baking sheet, and bake for 25 minutes until the crust begins to set.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, shielding the edges if they darken too quickly.
- Remove the pie from the oven and let it cool at room temperature for at least three hours so the filling can properly set before slicing.
Leave a Reply