Cheddar-Crusted Apple Pie

Cheddar-Crusted Apple Pie

Shredded cheddar is baked into the crust of this apple pie, giving it the classic New England flavor combination of sharp and sweet.

Cheddar-Crusted Apple Pie

  • 1/4 cup all-purpose flour, plus more for rolling
  • Cheddar Double-Pie Crust (recipe follows)
  • 2 tablespoons fresh lemon juice
  • 4 pounds Granny Smith apples
  • 3/4 cup Domino® Granulated Sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten, for egg wash
  • 1 tablespoon water, for egg wash

Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4-inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4-inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.

Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.

Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.

Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Serves 10.

Cheddar Double-Pie Crusts

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 tablespoon Domino® Granulated Sugar
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 1 1/2 cups shredded sharp cheddar (6 ounces)
  • 1/4 to 1/2 cup ice water

In a food processor, briefly pulse flour, sugar, and salt. Add butter and cheddar; pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Don't overmix.

Turn out dough onto a floured surface and divide dough (one portion should be slightly larger than the other). Shape each portion into a disk. Wrap each disk separately in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Makes two (9-Inch) crusts.

Recipe as featured on Martha Bakes.

Cheddar-Crusted Apple Pie