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A slice of apple cheddar pie with a golden lattice crust sits on stacked blue plates next to sliced apples and forks.
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Apple Cheddar Pie

This pie blends the savory tang of cheddar with spiced apple filling in a buttery crust. It balances sweet and salty in each bite. The result looks impressive and feels comforting at once.
Prep Time35 minutes
Cook Time55 minutes
Chilling and Cooling Time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: apple, pie, Thanksgiving
Servings: 8
Author: Bella Bucchiotti

Equipment

Ingredients

For the Cheddar Pie Crust

  • 2 ½ Cups all-purpose flour
  • 1 Teaspoon salt
  • 1 Tablespoon sugar
  • 2 Sticks unsalted butter 1 Cup, cold and cut into cubes
  • 1 Cup sharp cheddar cheese shredded
  • 6 to 8 Tablespoons ice water

For the Apple Filling

For Assembly

  • 1 Tablespoon milk or cream, for brushing
  • 1 Tablespoon sugar for sprinkling

Instructions

Make the Crust (By Hand Version)

  • In a large bowl, whisk together flour, salt and sugar.
  • Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  • Stir in the shredded cheddar.
  • Add ice water one tablespoon at a time, mixing just until the dough holds together when pressed.
  • Divide in half, shape into 2 disks, wrap in plastic and chill for at least 1 hour.

Make the Crust (Food Processor Version)

  • Add the flour, salt and sugar to the bowl of a food processor.
  • Pulse a few times to combine.
  • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • Add the shredded sharp cheddar cheese and pulse briefly to evenly distribute it into the mixture.
  • With the food processor running, drizzle in the ice water one tablespoon at a time through the feed tube.
  • Stop as soon as the dough starts to come together and forms moist clumps. You may not need all the water.
  • Turn the dough out onto a clean surface and gently bring it together into a ball.
  • Divide in half and flatten each half into a disk.
  • Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour before rolling out.

Prepare the Filling

  • In a large bowl, toss sliced apples with lemon juice, sugar, flour, cinnamon, nutmeg, ginger, and salt.
  • Let it sit 10 to 15 minutes.
  • Stir in shredded cheddar.

Assemble the Pie

  • Preheat the oven to 400°F.
  • Roll out one dough disk and line a 9-inch pie pan.
  • Fill with the apple-cheddar mixture.
  • Roll out the second one and place over the filling.
  • Trim, crimp edges and cut slits for steam.
  • Brush with milk or cream and sprinkle with sugar.

Bake and Cool

  • Place the pie on a baking sheet and bake for 20 minutes at 400°F.
  • Reduce oven temperature to 350°F and bake another 30 to 40 minutes, or until the crust is golden and the filling is bubbling.
  • If the crust browns too quickly, cover the edges with foil.
  • Cool for at least 2 hours before slicing to allow the filling to set.

Notes

Chill the dough well: Cold crust maintains flakiness while baking.
Slice apples evenly: Keeps filling texture uniform and prevents undercooked pieces.
Let it cool fully: The filling firms up as it cools making slicing easier.
Bake on a foil-lined baking sheet: Catch any filling drips and prevent mess in your oven.

Nutrition

Calories: 592kcal | Carbohydrates: 68g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 537mg | Potassium: 204mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1008IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 2mg

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