Apple Pie with Cheddar Cheese Crust

Today starts off a short series of posts that I’m doing this month on traditional Thanksgiving recipes that have a little “twist” to them.

I’m hosting the family Thanksgiving festivities this year at my house.  That’s a big deal!  I thought that this series would allow me to do three things:

  1. Practice my skills before the big day
  2. Give you guys some ideas for changing things up from your usual favorites
  3. Finalize my menu for Thanksgiving.  
So, without further ado, here’s today’s “submission” for Thanksgiving with a Twist. 
Sound weird?
Well, it is….a little, but it is also really, really delicious.  The cheddar cheese flavor is subtle and adds a savory element to an otherwise sweet dish.  I loved it, my husband loved it and my kids loved it.  A triple win, if you ask me.  
Also….and here’s the kicker… you HAVE TO make the crust for this pie.  Intimidating?  Maybe.  There are so many tricks and tips to making the perfect pie crust.  If you want to know how to make a perfect, “no-fail” pie crust, check out this post from Fancy Nonsense – .  She’s get all the know-how you will ever need (and some beautiful photos to go along with it.)

Just know this, before making this pie I had NEVER made a pie crust and I was able to do it.  Is it perfect?  Heck no.  Does it taste good?  Heck yes.  

2 1/2 + 1/4 cup all-purpose flour
1/2 cup + 2 tbsp sugar
1/2 tsp salt 
8 ounces shredded sharp cheddar cheese
1 1/2 sticks of butter, cold and cut into small pieces
1/3 cup cold water 
1 teaspoon cinnamon
4 Granny Smith apples
1 egg, beaten + 1 tbsp water
1. In a food processor – , pulse together 2 1/2 cups flour, 2 tbsp sugar and salt. 
2.  Add the cheese and pulse until well mixed. 
3.  Add the butter and allow the food processor to run until it becomes a crumbly mixture. 
4.  Add the water 1 tbsp at a time until the dough comes together.

5.  Transfer dough to a floured surface and knead a few times until smooth. 
6.  Divide into two pieces and refrigerate for 1 hour.
7.  Remove from fridge and roll each piece of dough out between two pieces of wax paper. 
8.  Place one crust in a 9 inch pie pan, pierce all over with a fork and put in fridge.  
9.  Place the other crust on a cookie sheet and put in fridge.
1.  Preheat oven to 400
2.  Take bottom crust out of the fridge, line with aluminum foil and fill with pie weights – (or dried beans, like I do).

3.  Bake for 15 minutes.  Remove pie weights – and bake for 5 more minutes. 
4.  Meanwhile, make the filling by peelings, coring and thinly slicking the apples.  Mix in the remaining flour and sugar.  Then mix in the cinnamon.
5. Remove crust from oven and fill with apple mixture. 
6. Remove top crust from fridge and press to seal the edges. (Be sure to cut vents in the top of the crust.)
7.  Bake for 50 minutes.  When crust begins to brown too much, cover the edges with aluminum foil or a special crust shield. –  
8.  Let pie cool completely before serving.
What do you think?  Is this something you would try?

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