Apple Cheddar Pie



Cheddar crust:

  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 tablespoon sugar
  4. 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  5. 1 1/2 cups shredded sharp cheddar (prefer sharp cheddar tillamook)
  6. ¼ c- 7 tablespoons ice water

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Apple Pie recipe:

  1. 5 to 6 large Granny Smith apples
  2. 3/4 cup dark brown sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 2 tbsps unsalted butter, room temperature
  6. 1 egg white
  7. 1 tbsp water
  8. Sanding sugar


Cheddar Crust:

  1. In a food processor, briefly pulse flour, salt, and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed
  2. Pour dough out onto a large piece of plastic wrap and divide in two even disks. Refrigerate until firm, at least 1 hour.
  3. Dust working surface when ready to use and roll out 2 inches larger than pie dish.
  4. Place pie dough on bottom of pie dish. Add apple filling.
  5. Add small dots of unsalted butter throughout pie filling
  6. Take second pie dough and roll out 2 inches larger than pie dish. Connect top dough with bottom dough and cut off any excess. Using fingers, make “v” indentation. Cut 5 small slits on top.
  7. Mix egg white with water and brush mixture on dough.
  8. Sprinkle sanding sugar on top
  9. Bake at 375 degrees for 40-45 minutes or until dough is golden brown and filling is bubbling.

Apple Filling:

  1. In a large mixing bowl, add cut apples. (peeled, cored, and sliced into 8ths).
  2. Toss with lemon juice, sugar, flour, cinnamon, and salt.

Recipe by Dzung Lewis, Honeysuckle

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