• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baking the Goods

Step by step baking recipes with heaps of sass from Becky Sue.

  • Recipes
  • Work With Me
  • ABOUT
  • Contact
Home » All Recipes » Apple Cheddar Pie

Apple Cheddar Pie

November 15, 2014 By beckysue

Jump to Recipe
Apple Cheddar Pie

Apple Cheddar Pie, you own me.

Apple Cheddar Pie by Baking The Goods
Apple Cheddar Pie with a weave and leaf crust by Baking The Goods.

Way back when I was in high school, a thousand years ago, my Great Grammy sent me a copy of Good Housekeeping Best Recipes for 1998 (Good Housekeeping Annual Recipes) 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 Pillsbury (although I did make a mean peanut butter cookie from scratch).

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 living in sin with my boyfriend (now hubs) in our first shitty apartment.

AppleCheddarPie-5

Original Vermont Cheddar Apple Pie from the cookbook I got from my Grammy back in the day Good Housekeeping Best Recipes for 1998 (Good Housekeeping Annual Recipes)

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. But, even back then I recognized that there was something special about this recipe and after years of practice, it is now a figurehead at our Thanksgiving and Christmas tables.

Over the years, I’ve adapted the original recipe into my own signature Apple Cheddar Pie, using my flaky and tender all butter vodka crust recipe and incorporating Tillamook extra sharp white cheddar.  This pie is my most prized recipe of all time. I have my Great Grammy to thank for having the foresight to give me the gift baking inspiration.

I decided to step up my game and get creative with the crust for this version. As an ode to my Grammy for her insightful inspiration, I wanted to bake a pretty little pie that I know she’d be proud of. The lovely leafy pattern was ambitious, but it baked up beautifully. With a little patience and a fancy leaf cookie stamp, I know you all can recreate this beauty for your loved ones this holiday season.

Ok, let’s bake!

AppleCheddarPie-77

The secret to the flaky and semi-savory Apple Cheddar Pie crust is 1 cup of Tillamook extra sharp cheese, cold butter and icy chilled vodka.

AppleCheddarPie-72

I like to use a food processor to combine the pie dough because it consistently blends the butter into the dry ingredients.

AppleCheddarPie-71

Slowly add the vodka, followed by ice cold water until the dough just begins to come together when gently squeezed into a handful.

AppleCheddarPie-70

Then add the shredded cheddar cheese using a pastry blender

or butter knife method.

AppleCheddarPie-59

After chilling the dough disks for a couple of hours, you’ll roll out the bottom crust into a 11″- 12″ round, about 1/8″ thick.

AppleCheddarPie-57

To transfer the dough to the pie dish, I like to roll it around the rolling pin and then unroll it directly onto the pie dish. I prefer a simple straight wood rolling dowel.

AppleCheddarPie-55

Then trim the edges to a 1-2″ overhang and tuck them under all the way around.

AppleCheddarPie-51

Give the edges a nice crimped design and stick the shell into the freezer.

pie dough leaf design

Roll out the second dough disk 1/8″ thick and use a cookie cutter or fancy leaf cookie stamp

to cut out the leaf shapes. Then put them on a baking sheet and chill in the freezer while you prepare the apple filling.

apple peeler

While the dough chills, prepare the apples by peeling and slicing them. This time of year, I find an apple and potato peeler

to be an incredibly useful tool.

apple filling

Add the lemon, sugar and cinnamon to the apples and allow them to sit for at least 15 minutes so the juices begin to release.

Apple Cheddar Pie shell filled

Once the shell is filled with the apple mixture, dot the top with butter for added indulgence.

Apple Cheddar Pie crust design

To create the lovely leafy design, begin by laying 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.

Apple Cheddar Pie crust layer

Be sure to layer the leaves so that natural vents are formed for the steam and heat to release while baking.

Apple Cheddar Pie pre-bake

Wow, she’s a looker, ain’t she?!

Frozen Apple Cheddar Pie

Psst, you can assemble this pie ahead of time and freeze it until you’re ready to bake it, which is especially handy for Thanksgiving prep. I actually think it bakes up better when frozen. Brilliant! Just wrap in plastic wrap and aluminum foil to keep the freezer burn at bay.

Apple Cheddar Pie egg wash

A thin, simple egg wash will give this pie that pretty, glossy shine when baked.

pie crust sugar sprinkle

I like to sprinkle a little turbinado sugar

over the crust for added crunch and sweetness.

Apple Cheddar Pie with weaved leaf crust

Feel free to add leaves to a classic weave topped crust as an alternate pie design. Think of the pie dough as your paint brush!
Apple Cheddar Pie pre and post bake
This Apple Cheddar Pie shapes up and bakes up beautifully, no matter what design you choose.
All baked up and cooling down...the waiting is the hardest part.

All baked up and cooling down…the waiting is the hardest part.

Apple Cheddar Pie

Don’t you just want to dive face first into this thing?!

Pie crust cookies

If you end up with a few extra leaves, bake them up while you wait!

Apple Cheddar Pie crust crackers

They turn into delicious cheddar crackers and taste better than a Cheezit!

Apple cheddar pie crust crackers

Snack attack! Bonus points if you serve them as a Turkey Day appetizer and display them in a turkey shape like this.

Apple Cheddar Pie serving

Ok, the time has come! Save me a slice, please.

Apple Cheddar Pie slice

I’m calling dibs on that slice.

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.

Apple Cheddar Pie slice

This baby is so good, you don’t even need to go ala mode.

Apple Cheddar Pie leftovers

Keep away, I’m not finished with that.

Apple Cheddar Pie bite

Save the best for last – a bite with the perfect mix of apple filling and crust.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Cheddar Pie

Apple Cheddar Pie


  • Author: Baking The Goods
  • Total Time: 3 hours
  • Yield: 8
Print Recipe
Pin Recipe

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

Sharp Cheddar Crust

  • all purpose flour – 2 1/2 cups
  • unsalted butter (cold and cut into small 1/4″ cubes – 1 cup (2 sticks))
  • granulated sugar – 1 tablespoon
  • salt – 1 teaspoon
  • ice cold vodka – 1/4 cup
  • ice cold water – 2-4 tablespoons
  • grated sharp cheddar cheese (preferably white cheddar – 1 cup)

Apple Pie Filling

  • tart crisp apples (I like Granny Smith and Honeycrisp – 6-8 medium-large sized apples)
  • brown sugar – 1/2 cup
  • granulated sugar – 1/2 cup
  • lemon juice – 1 tablespoon
  • cinnamon – 1 tablespoon (1 teaspoon if you are’t a super fan of cinnamon)
  • unsalted butter (cut into small pieces – 1-2 tablespoons)

Egg Wash

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

Instructions

PREPARE THE DOUGH

  1. Mix the flour, sugar and salt in a mixing bowl with high sides.
  2. Blend the cold butter cubes into the dry ingredients using a food processor, pastry blender or the butter knife method. Stop mixing when the texture of the flour changes from silky to mealy; this shouldn’t take long. Don’t worry if a few larger chunks of butter remain.
  3. Make a well in the flour mixture and drizzle the vodka in while gently pulsing in food processor or mixing with a fork or dough blender until fully incorporated. Check the hydration of the dough between each addition of water by gathering a small fistful; if it holds together, it’s ready. If the dough is still too dry, slowly add the water; 1 tablespoon at a time, testing the dough by pinching it occasionally.
  4. Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
  5. Add the grated extra sharp cheddar and use dough blender or fork to roughly blend in the cheddar until just incorporated. Form the dough into two disks and wrap them in plastic. Chill for at least 1-2 hours before rolling and forming.

ROLL THE DOUGH

  1. Remove the dough disks from refrigerator and roll out the first disk onto a lightly floured surface into a 12″ round about 1/4″ – 1/8″ thick.
  2. Gently transfer the dough disk into a 9″ pan, leaving a 2″ overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate and use a fork to create a crimped design around the edge. Place in the fridge.
  3. Roll the second dough disk into a round shape 1/4″ – 1/8″ thick. Use a cookie stamp or cookie cutter to cut out the leaf shapes, transfer them to a baking sheet and place in the freezer.

MAKE THE FILLING

  1. Peel and core the apples and cut into 1/4″ slices. Place in a large mixing bowl and toss with the lemon juice, sugars, and cinnamon. Set aside for at least 15 minutes so the juices begin to release from the apples.

ASSEMBLE THE PIE

  1. Preheat oven to 400°, if baking right away.
  2. Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie. Dot the filling with 1- 2 tablespoons of small butter chunks.
  3. Top with the frozen dough leaves in desired pattern or to create this lovely leafy design. 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.
  4. At this point, you can either prepare the egg wash for baking or wrap in a layer of plastic wrap followed by a layer of aluminum foil to freeze. 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. Prepare an egg wash by gently whisking the egg. Gently brush a thin layer of egg wash over the top crust. Sprinkle with sparkling or turbinado sugar. Place pie plate directly on a lined baking sheet for easier clean up.
  2. If baking immediately, bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
  3. If baking a frozen pie, go directly from freezer to oven without thawing. Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 45-55 minutes, rotating the pan halfway through. The frozen pie will take 10-30 minutes more to bake than an unfrozen pie. Bake until the filling is bubbly and the crust turns a deep golden color you may need to cover the edges and or/tent the pie to keep from over-browning.
  4. Allow to cool on a rack for at least 1 hour before cutting, I know it’s hard. In the meantime, if you had leftover crust leaves, bake them at 350° for 10-15 minutes until golden brown. They will hold you over until the pie has cooled.

Notes

*Cold ingredients are essential for creating a tender and flaky pie crust. Be sure that your butter, vodka and water are very cold. Also, give your dough plenty of time to chill before rolling it out (at least 1-2 hours).
*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, it’s best to use a metal pie tin instead of glass or ceramic. I’ve hear horror stories of glass dishes exploding in ovens due to the drastic temperature change.
*If you don’t want to use vodka, you can replace it with either apple cider vinegar or ice cold water.

  • Prep Time: 2 hours
  • Cook Time: 1 hour

Questions? Hot tip?

Baking the Goods on Instagram & Pinterest

Filed Under: All Recipes, Pies Tagged With: all butter pie dough, Apple Cheddar Pie, apple pie, grated sharp cheddar cheese (preferably white cheddar), leafy pie design, lemon juice, picture perfect pie, pie, pie dough, salt, tart crisp apples (I like Granny Smith and Honeycrisp), turbinado sugar, unsalted butter, vodka pie dough, water

Previous Post: « Mexican Mocha Snickerdoodles
Next Post: Maple Bourbon Pecan Pie »

Reader Interactions

Comments

  1. 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!

    • 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

  2. 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…

    • 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! 😀

Trackbacks

  1. Pumpkin Pie with Graham Cracker Crust | Simply Sophisticated Cooking says:
    November 18, 2014 at 4:08 AM

    […] Apple Cheddar Pie from Baking the Goods […]

  2. What’s Cookin’ | a life well consumed says:
    November 20, 2014 at 10:41 AM

    […] 3. Apple Cheddar Pie […]

  3. Baking the Goods - Apple Persimmon Crumble Pie - Baking the Goods says:
    November 21, 2015 at 8:07 AM

    […] because I get to bake up copious amounts of my go-to, winner winner turkey dinner pie recipes, Apple Cheddar Pie and Maple Bourbon Pecan Pie.  Year after year these two have proved themselves to be fan […]

  4. Best Bakeries in Portland - Baking the Goods says:
    October 1, 2016 at 1:43 PM

    […] Jean’s – Not to toot my own horn but I make a mean mother effin pie, y’all (see my Apple Cheddar Pie, Maple Bourbon Pecan Pie & Apple Persimmon Crumble Pie. I can say that now because I’ve made […]

  5. Pumpkin Spice Brown Butter Bourbon Bundt Cake - Baking the Goods says:
    November 17, 2016 at 2:19 PM

    […] is referred to as pie season, the time of year when my kitchen becomes a full time pie shop. My Apple Cheddar Pie with it’s unique leafy design and distinct sharp cheddar crust  is the ultimate […]

  6. 25+ Creative Pie Crusts that Turn the Dessert into a Delicious Work of Art – ViralBandit says:
    March 14, 2017 at 4:00 PM

    […] Apple Cheddar Pie by Baking the Goods […]

Primary Sidebar

Sign up for email

Best of Baking the Goods, right to your inbox.



California Date Cookbook

banner: California Date Cookbook featuring 3 recipes from Baking the Goods

Skillshare

Learn to bake Picture Perfect Pie - video at Skillshare.com

Baking Steel

banner: Baking the Gods is a Baking Steel Ambassador

Foodgawker & Tastespotting

banner: Baking the Goods on Foodgawker

Pinterest

Follow Baking the Goods' board Baking The Goods on Pinterest.

Copyright © 2023 · Becky Sue Wilberding · Baking The Goods LLC - Oregon, USA · WordPress · Privacy Policy