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    Home » Recipes » Pies

    Published: Nov 15, 2014 · Updated: Dec 3, 2024 by Becky Sue

    Apple Cheddar Pie

    ↓ Jump to Recipe

    Sweet cinnamon spiced apple pie goes savory with a tender & flaky, salty extra sharp cheddar crust. You will never make plain ol' apple pie again after tasting this mouthwatering holiday favorite.

    Apple Cheddar Pie by Baking The Goods
    Apple Cheddar Pie by Baking The Goods
    Jump to:
    • This pie starts with my Cheddar Pie Dough recipe
    • What is Cheddar Pie Crust?
    • Ingredients for the Apple Pie filling
    • How to roll pie dough & transfer it into a pie dish
    • Tips for shaping pies
    • How to weave a pie crust lattice
    • Freezing whole pies
    • Recipe
    • Comments

    This Apple Cheddar Pie was inspired by a gift from my Great Grammy

    Way back when I was in high school, a thousand years ago, my Great Grammy sent me a copy of Good Housekeeping Best Recipes 1998 as a Christmas gift. She must have known something I didn't because my cooking/baking skills at that point consisted of microwaved bagel bites, blue box mac n cheese, and roll-your-own, prepackaged pie dough.

    I packed it away into my hope chest with the rest of my adulthood preparedness kit. I didn't crack the spine until Thanksgiving a few years later when I was with my then boyfriend, now husband, in our first sorry excuse for an apartment.

    Good Housekeeping Best Recipes 1998 cookbook
    This Good Housekeeping Best Recipes 1998 cookbook featured a Cheddar-Crust Vermont Apple Pie recipe that changed my life, literally.

    When I came upon a recipe for Vermont Cheddar Pie in my Grammy gifted cookbook, my guileless mind and palette were blown. So, I took on the challenge and made probably the ugliest, most humble pie ever baked.

    The crust was a wreck; uneven, overworked, and as far from flaky as possible. However, even back then I recognized that there was something special about this recipe. After years of practice and adaptation, my Apple Cheddar Pie recipe has been gracing our Thanksgiving and Christmas tables for nearly 2 decades.

    This pie starts with my Cheddar Pie Dough recipe

    My legendary Apple Cheddar Pie, like any good pie, starts with a trusted basic pie crust. This apple pie begins with my flaky and flavorful Cheddar Pie Dough which is rooted in my foolproof All Butter Vodka Pie Dough recipe. Both are tried and true pie crust recipes that bake up crisp and tender.

    2 uniform Cheddar Pie Dough Disks
    Cheddar Pie Dough Disks.
    Apple Cheddar Pie pre-baked
    This gorgeous Apple Cheddar Pie is made with my Cheddar Pie Dough.

    My mamma always said, an apple pie without cheese, is like kiss without a squeeze.

    This old adage may be a new concept to some but for many of us it's a nonnegotiable. I can't even remember what Apple Pie without cheese tastes like. Many folks will melt a slice of cheddar cheese over their apple pie. But this Apple Cheddar Pie recipes bakes that sharp cheddar right into the pie dough. Peppering the crust with warm baked cheddar flavor. It levels up the idea of apple pie and cheddar cheese to a flavor experience like nothing else.

    What is Cheddar Pie Crust?

    Simply put, it's a simple pie crust recipe that incorporates sharp cheddar cheese, adding big cheddar flavor and crispiness. The longer answer, Cheddar Pie Crust is a transcendent pie crust that will take your pies, galettes and hand pies to new flavor planes you never knew possible. As the crust bakes, the cheddar and butter join forces, giving off warm cheesy flavor depth. The sharp cheddar crisps up as the in the oven, offering an ultra crisp flakiness. It compliments an apple or pear pie filling like a dream.

    Now that we've fully covered the crust, let's talk apple pie filling. This Apple Cheddar Pie is filled high with freshly sliced apples. There isn't a whole lot happening in this filling as I like to allow the natural sweetness and seasonal fall apple flavor shine in this pie.

    fresh picked apples
    This year I used fresh picked apples from my apple tree and it was phenomenal.
    Peeled & sliced apples
    Peel and slice the apples about ¼" thick.
    Apple pie filling ingredients in bowl
    Combine the apple pie filling ingredients to a large bowl.
    Apple pie filling ingredients
    Toss the apples with the lemon, sugars and cinnamon.

    Ingredients for the Apple Pie filling

    • Apples. Certain apple varieties tend to be better baking apples than others. In this Apple Cheddar Pie recipe, I prefer to use a mix of tart Granny Smith apples and naturally crisp and lightly sweet Honeycrisp apples. They both hold up well to the heat of the oven and offer a nice blend of flavors when paired together.
    • Brown sugar & granulated sugar. This apple pie filling uses a blend of both brown sugar for richness and white sugar for soft sweetness. You can dial in the sweetness here, less sugar for a more natural apple flavor or a bit more for a sweeter finish.
    • Lemon zest & juice add brightness to the apple filling. Just a bit of zesty lemon turns up the brightness on the natural apple flavors.
    • Ground Cinnamon gives the filling some nice warm spiciness. It's up to you how far you want to push the warmth. Keep it minimal by adding just a teaspoon or go deep with the warmth by blending in a whole tablespoon of cinnamon.
    • Tapioca flour or cornstarch help to thicken the filling if it's leaning towards too juicy. While not totally necessary, a tablespoon helps that filling thicken as the pie bakes. Fighting off soggy bottoms.
    • Butter bits. I like to dot the filled pie with a bit more butter before adding the top crust. It gives the apple pie filling a luxurious depth.

    Handy tools & simple techniques make pie shaping easy breezy

    Cheddar Pie Dough tools
    My favorite tools to use when shaping the Cheddar Pie Crust for this recipe.
    Rolled pie dough round
    A metal pie place is best when you plan on freezing a pie whole.

    I have a few favorite tools for pie baking. Since I often bake this Apple Cheddar Pie in the fall, I like to add little leafy details with the extra pie dough. Waste not, that excess pie dough is your best pal in pie designs.

    • Rolling Pin. I prefer something substantial when it comes to rolling pins. This straight dowel style rolling pin helps to roll dough out in a uniform thickness. Since there is no taper or handles, this pin doesn't rock from side to side. It just takes some gentle pressure to roll pie dough out evenly.
    • Pastry wheel or pizza wheel. When used in tandem with a straight edge, a pastry or pizza wheel cuts through pie dough like a champ!
    • Straight edge. I have had this metal ruler since studying interior design in college. Nowadays I use it to cut straight strips of pie dough.
    • Pie pan. While you can use a glass or ceramic pie dish, I prefer an aluminum pie pan since I often freeze my pies whole before baking. This way you don't run the risk of an exploding pan dish when the cold glass or ceramic hits the hot oven.
    • Pie crust cutters. You can find these handy little tools in all kinds of shapes. I love using my leaf pie crust cutters to quickly and precisely cut little leaves to top my fall pies.

    However you decide to shape your pie crust, it all starts with the bottom crust. You want to roll out that bottom pie dough round about 1"-2" wider than your pie dish so you have some overhang to crimp or flute.

    How to roll pie dough & transfer it into a pie dish

    Rolling pie dough
    Press firmly as you roll from the center outward. Give the dough a quarter turn between each roll to shape into an even round.
    rolling Cheddar Pie Dough
    Keep rolling and turning the pie dough. The turning not only helps for a round shape, it keeps the dough from sticking too much.
    Transferring pie dough to pie dish
    To transfer the pie dough to pie dish, simply roll it around your rolling pin.
    unrolling pie dough to pie dish
    Lift it over your pie dish and unroll the dough onto the pie plate.
    pressing dough into pie dish
    Then gently nestle the dough down into the pan with your hands. Making sure there are no gaps along the edges.

    Once that bottom pie crust in place you can start planning out your upper pie crust design. Classically I have used the pie leaf cutters to make a fancy leaf laden crust for this Apple Cheddar Pie. But, the past few years I have been mixing a classic lattice and adding a few pie dough leaves to the woven pie pattern. Have fun with it and try not to let it stress you out too much!

    Shape this double crusted pie in any design your heart desires

    Since I've been baking this Apple Cheddar Pie for so long, I have tried all kinds of different designs with the top crust. Everything from a simple vented double crust with crimped edges to lattice top to my signature leaf laden crust design. It's really a choose your own adventure here. Of course, I offer some ideas for pie design techniques.

    Tips for shaping pies

    • Have fun with it! Pies are supposed to be rustic. If the crust cracks or gets a little wacky just roll with it. You can always use a bit of water to glue the crust back together.
    • Give yourself space. You need a large, clean and flat surface for rolling out pie dough. I love using a marble slab to roll out my dough as it keeps the dough slightly chilled, which helps it from warming up too quickly.
    • Pliability is key. If your pie dough is too warm, it may become sticky and floppy. If pie dough is too cold, it could be brittle and break or crumble. That being said, chill the dough in the fridge if it starts to get too warm. Or if it's too firm, let it be until it feels pliable.
    • Practice makes perfect-ish pies. Remember that I have been making this pie for 2 decades so I have a whole lot of practice shaping and baking pies. Don't be discouraged if your first few pies look like a hot mess. With this pie recipe, the flavors are all there. So no matter how messy your pie crust may look, it will still taste great!

    How to weave a pie crust lattice

    You'll need about 10, 1" thick pie dough strips. 5 for each direction of the lattice. You can also use thinner strips but I suggest starting with wide strips and working up to skinnier strips eventually. I recently learned this trick for shaping your lattice first on a sheet of parchment paper, chilling it, then sliding the chilled lattice on top of your pie from my fellow baker, recipe developer and Great American Baking Show winner Martin Sorge. Thank you for sharing this handy pie tip, Martin!

    slicing pie dough strips
    Slide a parchment sheet under the rolled pie dough. Use a straight edge & pastry wheel to evenly slice 1" wide strips.
    pie dough strips
    Remove every other strip and set aside. Scootch the remaining 5 strips a little closer so they are the same width as your pie dish.
    shaping a pie dough weave
    Fold back every other strip from the center upward. Lay a strip perpendicular across the unfolded strips. Unfurl the folded strips back over the perpendicular strip.
    shaping a pie dough weave
    Repeat those steps, alternating every other strip & lay perpendicular strips across the top. Then unfold the folded strips again. Repeat.
    weaving pie crust
    Keep lifting back the strips, laying the perpendicular strips over & unfolding the strips back over until you have a full weave.
    woven pie dough
    You will have a perfectly woven upper pie crust. Slide it onto a baking sheet and firm it up sheet in the refrigerator while you fill the pie shell.

    Weaving the pie strips on a sheet of parchment paper makes it easier to visualize the weave and fix it if you mess up. You can absolutely weave directly on the pie too. See how in my Stone Fruit Pie recipe.

    brushing pie shell with egg wash
    Brush the pie shell with egg wash. As it bakes the proteins in the egg will help create a seal, protecting your pie shell form a soggy bottom.
    filling cheddar pie shell with apples
    Using a slotted spoon, transfer the apple mixture to the pie shell.
    assembling Apple Cheddar Pie
    Bring out that chilled upper pie crust weave.
    placing pie lattice on pie
    Carefully slide the chilled pie dough lattice over the center of the pie.

    Crimp the edges

    We are almost there! You just need to trim off the excess dough. Tuck the rim and crimp the edges. To form a crimped edge, pinch the rim between your index finger & thumb of one hand and the tip or knuckle of your index finger on the other hand around the entire rim.

    Trim off excess pie dough
    Trim off excess pie dough, anything that is longer than an inch. But save those scraps!
    tucking pie dough edges
    Tuck the edges under around the entire rim of the pie dish.
    crimping pie dough edge
    Pinch the rim between your index finger & thumb of one hand & your index finger on the other hand to form a crimped edge.

    Now that we've got that weave down comes the fun part! Scoop up those scraps, gather them into a ball and roll out. Then use those cute little pie cutters to cut pie dough leaves. Or you can even cut them by hand, I have done that before.

    Add the details

    cutting pie dough leaves
    Use the pie cutters to cut out sweet little leaves.
    Adding pie dough leaves to lattice
    Add the leaves to the top. I use them to cover up any flaws or cracks in my pie dough.
    Apple Cheddar Pie with lattice and leaf crust
    What a stunner! This Apple Cheddar Pie with a lattice and leaf crust is my favorite.
    Apple Cheddar Pie by Baking The Goods
    Apple Cheddar Pie with a weave and leaf crust by Baking The Goods.

    Freezing whole pies

    Once the Apple Cheddar Pie is shaped, I like to firm it up in the freezer for at least 20 minutes before baking. This pie can also be frozen for weeks/months ahead of time at this stage. Place the whole pie on a baking sheet in the freezer until it is frozen solid. Then carefully wrap the pie in multiple layers of plastic wrap followed with a layer of foil to keep freezer burn at bay. Stash that pie in your freezer until you are ready to bake. This is an especially handy make ahead tip for holidays like Thanksgiving and Christmas.

    Frozen Apple Cheddar Pie

    How to shape a leafy pie crust

    Topping apple pie with cheddar crust
    Tuck that lower crust and finish the edge all the way around. You can flute, crimp or use a fork to press.
    pie dough leaves
    Rollout the pie dough, then use a pie cutters to cut leaves. Gather, re-roll & repeat until you've used all of the dough.
    decorating pie dough with leaves
    Lay the leaves around the outer edge of the pie along the rim. Keep adding concentric leaf circles, alternating directions on each row.
    Leafy Apple Cheddar Pie
    Keep building until your Apple Cheddar Pie is covered in leaves.
    leafy apple pie
    Be sure you are building up and leaving little vents for the air to escape as the pie bakes.

    The sharp cheddar pie crust and warmly spiced cinnamon apple filling is a delightful combo you simply need to experience. This Apple Cheddar pie is my most prized recipe of all time. It brings me such joy to share this pie recipe with you all. We have my Great Grammy to thank for having the foresight to give me the gift baking inspiration way back in the 90s!

    pie dough egg wash
    Just before baking give the pie dough a brush of a simple egg wash to add a nice sheen when it bakes.
    Apple Cheddar Pie sugar sprinkle
    For extra crunch, sweetness and sparkle add a sprinkle of turbindino or sparkling sugar following the egg wash.
    Cheddar Pie Dough Crackers
    If you end up with a few extra leaves, bake them up/ Bonus points if you serve them as a Turkey Day appetizer and display them in a turkey shape like this.
    Serving a slice of Apple Cheddar Pie
    Nothing makes mey heart happier than serving up slices of this Apple Cheddar Pie.
    Apple Cheddar Pie slice
    If you look close at the crust, you can see the cheddary bits baked into the nooks and crannies. It's magical.

    This Apple Cheddar Pie brings big flavor & texture no matter how you decorate it.

    Apple Pie with Cheddar Crust
    So much flavor and texture in this Apple Pie with Cheddar Crust.
    Apple Cheddar Pie with leafy crust
    The full leafy crust always looks beautiful. However you decorate it, this Apple Cheddar Pie bursts with flavor and textures.
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    Recipe

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    Apple Cheddar Pie by Baking The Goods

    Apple Cheddar Pie


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    • Author: Baking The Goods
    • Total Time: 3 hours
    • Yield: 8 slices
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    Description

    Sweet and cinnamon spiced apple pie gets seriously savory with a flaky and salty extra sharp cheddar crust. You will never make plain ol' apple pie again after tasting this mouthwatering holiday favorite.


    Ingredients

    Units

    PIE INGREDIENTS

    • 2 cheddar pie dough disks (recipe: bakingthegoods.com/cheddar-pie-dough)
    • 6-8 medium-large sized apples (I like a mix of Granny Smith and Honeycrisp)
    • ½ cup brown sugar
    • ¼ - ½ cup granulated sugar (adjust to sweetness preference, less sugar for less sweetness, more for sweeter pie filling)
    • 1 lemon, zested & juiced
    • 2-3 teaspoons ground cinnamon
    • 1-2 tablespoons tapioca flour or cornstarch (optional, this helps thicken the filling if your apples are juicy)
    • 1 tablespoon unsalted butter (cut into small ⅛" cubes)

    EGG WASH INGREDIENTS

    • 1 egg at room temperature
    • 1-2 tablespoons sparkling or turbinado sugar

    Instructions

    MAKE THE APPLE FILLING

    1. Peel and core the apples and cut into ¼"  thick slices. Place in a large mixing bowl and toss with the lemon zest, 1 tablespoon of lemon juice, sugars, and cinnamon. Set aside for at least 15 minutes so the juices begin to release from the apples.
    2. If there is a lot of moisture happening, you can add 1-2 tablespoons of tapioca flour or cornstarch to help thicken the filling.

    ROLL THE DOUGH

    If using frozen dough, either defrost in the refrigerator overnight or on the counter for 1.5-2 hours before rolling.

    1. Allow the dough rounds to warm up for a few minutes on the counter, you should be able to easily make an indention when you press your thumb lightly in the top of the dough disk.
    2. On a lightly floured surface, use a rolling pin to roll out the first pie dough disk into a 11"-12" round about ¼" - ⅛" thick.
    3. Gently transfer the dough disk into a 9" pie pan, leaving a 1"-2" overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Place in the refrigerator to chill while you prepare the other dough disk.
    4. Roll the second dough disk into a round shape ¼" - ⅛" thick.

      If making a lattice top: Using a straight edge ruler and a pastry roller, pizza cutter or sharp knife, cut the dough into 1" wide strips. You should get around 9-10 strips.
      *If the dough strips are getting too soft and floppy, place them on a lined baking sheet and chill in the fridge for a few minutes to firm back up.

      If making a leafy crust: Use a cookie stamp or cookie cutter to cut out the leaf shapes, transfer them to a lined baking sheet and place in the freezer to keep chilled while you fill the pie.

    ASSEMBLE THE PIE

    1. Whisk together the egg with about 1 teaspoon of water to make the egg wash.
    2. Remove the pie shell from fridge or freezer. Use a pastry brush to lightly coat the bottom interior of the pie shell with the egg wash.
    3. Transfer the apple filling into the bottom shell, forming a mound that is taller in the center of the pie. Dot the filling with the small butter chunks.

    FOR LATTICE CRUST: 

    Arrange half of the dough strips vertically over the filling, evenly spaced. Use the longer strips in the center and the shorter strips towards the edges.

    Gently fold back every other vertical strip halfway, then lay a long strip across the pie, horizontally over the vertical strips. Unfold the vertical strips to their original position, over the top of the horizontal strip.

    Repeat the process, this time folding back the vertical strips that weren't folded back the first round. Lay another horizontal strip, then fold the vertical strips back to their original positions.

    Repeat the process with the remaining half of the pie until you have a fully weaved lattice.

    Trim dough strips down to a 1” overhang. Then gently tuck the strips under and around the bottom crust and gently press together to seal.
    *Optional save the scraps for added leaf detail. Gather the scraps together, roll out and cut decorative leaves. Place the leaves on the lattice however you fancy.

    *Pro tip: Use the leaves to cover any flaws in the pie dough, like cracks or tears.

    Gently brush the entire surface with the egg wash and sprinkle with turbinado or sparking sugar.

    FOR LEAFY CRUST: 

    Begin by layering the leaves around the outer edge of the pie along the rim. Then keep adding concentric leaf circles, alternating directions, until you get to the middle. Be sure to layer the leaves so that natural vents are formed for the steam and heat to release while baking.

    Gently brush the entire surface with the egg wash and sprinkle with turbinado or sparking sugar.

    FREEZING THE PIE *optional

    At this point, you can freeze the pie whole. Place in the freezer for at least 30 minutes until the pie firms up. Then carefully wrap the pie in a few layers of plastic wrap followed by a layer of aluminum foil. Store it in the freezer rightly wrapped up to 3 months.

    *I actually prefer to make the pie ahead of time and freeze it, I think it bakes up even better if it's been frozen first.

    BAKING THE PIE

    1. If baking immediately, preheat oven at 400°F and place the pie in the freezer for at least 20-30 minutes to firm up while the oven preheats.
      *If baking a frozen pie, go directly from freezer to oven without thawing.
    2. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for another 35-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color. Apples should feel tender when poked with a skewer or cake tester.
      *You may need to cover the edges and or/tent the pie to keep from over-browning.
      *If baking a frozen pie it may take an additional 15-30 minutes of bake time.
    3. Allow to cool on for at least 1-2 hours before cutting, I know it's hard. 

    Notes

    Use my recipe for Cheddar Pie Dough bakingthegoods.com/cheddar-pie-dough

    When baking a frozen pie, go directly from the freezer to the oven without thawing. It will keep the crust from getting soggy.

    If freezing pie whole, be sure to use a metal pie tin instead of glass or ceramic. The drastic change in temperature from freezer to oven could cause the glass or ceramic pie dish to explode in the heat of the oven.

    • Prep Time: 45 minutes
    • Chill Time: 30+ minutes
    • Cook Time: 1 hour

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

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    1. Lauren @ A Nerd Cooks says

      November 18, 2014 at 6:55 pm

      This pie is seriously gorgeous, and so impressive looking. Your photos are awesome, too! Man, I have pie-envy...

      Reply
      • beckysue says

        November 19, 2014 at 7:22 am

        Thanks for the sweet comments, Lauren. You should make it, then people will be envious of your pie! 😀

        Reply
    2. Heather Beal says

      November 16, 2014 at 3:39 pm

      Your photos are amazing Becky! That pie server, that vodka bottle, the sugar granules, just super! Can not wait to make this pie again!

      Reply
      • beckysue says

        November 18, 2014 at 7:38 am

        Thank you so much, Heather! I can't thank you enough for your unending support, it means so much to me. I always keep you in mind when I post and think "I hope Heather likes this post". 🙂 Send me a pic when you make it again! xoxo

        Reply

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