Apple Cheddar Pie

This apple cheddar pie combines a buttery cheddar cheese pie crust and a sweet gooey cinnamon apple filling. The cheddar pie crust is extra flaky and each slice is mostly sweet, a little savory, and perfectly satisfying. If you’re craving an upgrade to traditional apple pie, this recipe is definitely it!

apple cheddar pie

What is Apple Cheddar Pie?

There’s one thing our apple pies have been missing and it’s cheese.

I feel like you’re either going to love this idea or loathe this idea. Adding cheddar cheese to apple pie is nothing new or groundbreaking, but there’s many who haven’t heard of this dessert and/or are reluctant to try. Well as it turns out, the combination of cheese and apple pie is totally underrated! A little salty, a little sweet, a lot of satisfaction. Today we’re adding sharp cheddar cheese to my beloved butter pie crust, then filling it with a luscious apple pie filling that’s sprinkled with… you guessed it… cheese.

Will you just look at this cheesy buttery flaky perfection? This holiday season is basically screaming for APPLE CHEDDAR!

apple pie with cheddar cheese crust

This Apple Cheddar Pie Is:

  • Like regular apple pie, but totally enhanced
  • Mostly sweet, a little savory
  • Extra buttery and mega flaky
  • Filled with gooey cinnamon apples
  • For cheese lovers!

apple cheddar pie slice

Let’s Start with the Cheddar Pie Crust

Watch the video tutorial in my butter pie crust post. We’re doing the same thing here, just adding cheese.

  1. Cut the cold butter into the flour, sugar, + salt. If you don’t have a pastry cutter, you can use a food processor for this step. I always like to make pie crust by hand with a pastry cutter so I don’t over-mix it, which quickly leads to a tough texture.
  2. Add ice water. 2 Tablespoons at a time, slowly mix ice water into the butter/flour mixture. Use only as much ice water as you need until the dough begins to clump.
  3. Slowly mix in freshly shredded cheese. When I say freshly shredded, I mean cheese you shred yourself with a box grater. Pre-shredded cheese is much drier than freshly shredded, which can negatively affect the overall texture of the crust. I use a blend of white cheddar and regular sharp cheddar cheese. It’s INCREDIBLE!!!
  4. Bring the dough into a ball, then cut in half.
  5. Chill the dough. Flatten the dough into 2 discs. Wrap each half and refrigerate for at least 2 hours and up to 5 days– or freeze for up to 3 months. I recommend making the pie dough the night before so it’s ready.

This pie dough yields 2 crusts– 1 for the bottom of the pie and 1 for the top.

cheddar pie crust

Look at all these flaky layers! This is after we cut the dough in half. ↓ ↓

cheddar pie crust

How to Roll Out Pie Dough

After you chill the pie dough, roll out 1 disc. Keep a small bowl of flour nearby to keep your work surface, rolling pin, and hands lightly floured, which helps prevent the pie dough from sticking. When rolling pie dough out, always start from the center and work your way out in all directions, turning the dough as you go. If the pie dough feels too warm or the butter is melting, stop. Lift it up, place on a baking sheet, and chill in the refrigerator for at least 10 minutes before continuing.

cheddar pie crust

Cheddar Apple Pie Filling

It’s finally time to fill our pie! This apple pie filling is the same exact filling I use for my deep dish apple pie recipe. However, I skipped the lemon juice since it didn’t pair very well with the cheddar. (I usually add lemon juice to brighten up the flavor.) I love that there’s no pre-cooking involved. Simply mix the apple pie filling ingredients together and fill your pie.

Here are my tips for the best apple pie filling:

  • Use a variety of apples such as 3-4 Granny Smith apples and 3 Fuji apples
  • Slice apples into 1/4 inch slices, so the apples aren’t thin and flimsy
  • Add flour to bind the apples together
  • Layer and tuck the apples into the crust tightly so no spacious air pockets

apple cheddar pie with lattice crust

How to Braid + Lattice Pie Crust

We have a 2nd cheddar pie crust to use and you can top this pie however you’d like! Use my pie crust designs page for inspiration. Here I decided on a traditional lattice topping with some regular strips and braided strips. Let me teach you how to do both:

I crimped the edges of the pie crust with a fork and used an apple cookie cutter for some cute shapes on top. 🙂 Have fun with this part and get creative. You could also skip the top pie crust and use the topping from my beloved apple crumble pie. YUM!

Baker’s Tip: No matter how you decorate your top pie crust, I recommend chilling the entire pie in the refrigerator or freezer as your oven preheats. The colder the pie dough, the more likely it will hold its beautiful shape in the oven. I do this with every single pie I bake, including the one in these photos!

apple cheddar pie

apple cheddar pie

Filled with thick apples, each slice of this apple cheddar pie is perfectly satisfying. I’m confident this dessert will draw a crowd at your holiday table this year!

Plenty More Pies

*This recipe is part of my annual pie week. Find more pie inspiration there!

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apple cheddar pie

Apple Cheddar Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: one 9-inch pie
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

This apple cheddar pie combines a buttery cheddar cheese pie crust and a sweet gooey cinnamon apple filling. The pie dough must chill for 2 hours before assembling. Review recipe instructions and notes before beginning and use your favorite cheddar cheese.


Ingredients

Cheddar Pie Crust

  • 2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (230g; 16 Tbspunsalted butter, chilled and cubed
  • 1/2 cup (120ml) ice water, plus more as needed
  • 1 cup (4 ounces) freshly shredded cheddar cheese*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Apple Pie Filling

  • 67 large apples, cored, peeled, and sliced into 1/4 inch slices (11-12 cups total)*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon each: ground allspice, ground cloves, & ground nutmeg
  • 1/4 cup (1 ounce) freshly shredded cheddar cheese*

Instructions

  1. Make the pie crust: Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
  2. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
  3. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
  4. Make the filling: In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/4 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don’t trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
  6. Spoon the filling into the crust.
  7. Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
  8. Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
  9. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  10. Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make the pie 1 day in advance– after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared fillings can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
  2. Special Tools (affiliate links): Box Grater | Pastry Cutter | Rolling Pin | Deep Dish Pie Dish | Apple Cookie Cutter | Pastry Brush | Pie Crust Shield
  3. Cheese: Pre-shredded cheese is often dry, so I highly recommend shredding a block of cheese yourself at home– it’s fresher and a little more moist. Use your favorite cheddar cheese. I love white cheddar cheese in this pie or a combination of white cheddar and extra sharp regular cheddar cheese. You can substitute other cheeses if desired, but avoid soft or crumbly cheeses.
  4. Apples: For best taste, I recommend a variety of apples such as 3-4 Granny Smith apples and 3 Fuji, Honeycrisp, Gala, or Pink Lady apples.

Keywords: cheese, apple pie, Thanksgiving

42 Comments

  1. Cheese is not really my thing, so I’m kinda skeptical of this pie, but I’m gonna try it anyway because there are many cheese-lovers in my family!!! (Plus, it looks absolutely incredible 😉 )

    P.S. Can you remember where you got your plates from that are shown in these photos? They look like Anthropologie, but I couldn’t find them….maybe they are and I didn’t look hard enough… 😀

  2. Apple pie with cheese always reminds me of the book “Farmer Boy” (one of the Little House on the Prairie books.) It has fantastic descriptions of food and that is something they eat.

    I am excited for another pie week – lots of new posts to read in the middle of the night when I’m up with a new baby!

  3. Sally, I don’t see where you add the cheese into the crust in the instructions. With the dry ingredients? Before or after you add the ice water? Am I misreading?

  4. So excited for pie week! This one looks super decadent and interesting. I love eating cheddar with fresh sliced apples so I’m sure I’d absolutely love it. Can’t wait to see what’s coming next!

    1. Thank you so much, Allison! I hope you’ll give this one a try- such a delicious sweet/salty combo! If you do, let me know how it goes 🙂

  5. Your pie looks delicious. It reminded me of my time going to Cal Berkeley. There used to be this restaurant across the street from the dorms, Kips. They served their apple pie with a scoop of grated extra-sharp cheddar on top, and the whole thing was napped with a hot cinnamon sauce. I still remember it, almost 50 years later.

  6. I think I just read this entire post without blinking… I’m so blown away. I first saw this done with cheese on “Holiday Baking Championship” a few years back on Food Network and didn’t know what to think, but, it looked incredible then, and looks even more incredible now!! On the show she did a white chocolate bechemel sauce with white cheddar and it’s always stuck with me to re-create; however, your addition of the cheese in the crust totally sells it for me. I can’t wait to try this!

      1. Will do! I also forgot my favorite part of that baking episode– Nancy Fuller’s rhyme– Apple pie without cheese is like a hug without a squeeze!

  7. I was just talking to my friends this weekend about how sometimes people make apple pie with cheese but I wasn’t sure how the cheese was incorporated into the pie. What a funny coincidence. And now I know which variation of apple pie I’m making this month. Cannot wait to try this!!

  8. Sally, you never stop amazing us. So looking forward to making this pie. Thank you for always being creative and going over the top!

    As always, thank you!
    Cheryl

  9. Sally, My grandfather who had a bakery in Worcester, MA, said (particularly about apple pie and sharp cheese) “Pie without cheese is like a kiss without a squeeze! “

  10. My Papa used to have a slice of apple pie and a slice of cheddar every day with his afternoon tea. Growing up (this was pre-internet) we all thought he was nuts. Now, I know he was just really smart. Lol.

  11. Sally, I’m intrigued! I really want to make this pie and try this combination, but I have one, probably stupid question first… do you still eat it with vanilla ice cream? I always eat apple pies with vanilla ice cream, but I didn’t know if it wouldn’t pair well with this particular recipe.

    1. I’m going to leave that up to you! There isn’t melted/gooey cheese in the filling at all– it’s mostly in the crust, so I personally eat it with vanilla ice cream. It’s great!

      1. Sally, if you eat it with vanilla ice cream, then I trust you! I added the ingredients to my grocery shopping list today, and will make it later this week. I can’t wait to try it! Thanks for the quick response. I appreciate it!

  12. Love your site and every recipe I have tried has been a hit with our family and friends!

    Question about chilling the pie while the oven is reheating. My pie plate is glass. If I chill the pie and then insert into a hot oven, will the pie plate not be at risk of shattering? A similar thing happened to a friend at a potluck a few years back and I have been nervous about it ever since.

    1. Hi Abby! I can’t say for all glass pie dishes, but I’ve never had an issue with mine. (And I do it all the time.) Just make sure the glass/pie isn’t completely frozen. If you’re nervous, you can use a disposable aluminum pie pan. You can find them in the baking aisle. 🙂

  13. Hello Sally, I may be wrong but where is the cheese in the instructions for the pie dough? I know you talk about it in the article but it would be helpful when you follow the instructions when making the pie 😉 thanks!

  14. Hi Sally,
    My family is not big on crunchy apples in pies. Normally, when I make an apple pie, I cook the apples with the spices before adding them to the pie once it’s cool. Would I be able to do this with this recipe as well, and just add the cheese after the filling has cooled a bit? Thanks

    1. Hi Jessica! If you’d like a mushier apple pie filling, you can certainly cook down the apples and spices beforehand. I haven’t personally done that with this recipe, but I can’t see why it wouldn’t work for the result you’d like. Add the cheese after cooking.

  15. Hey Sally, I just wanted to report back after asking my question about pairing this pie with vanilla ice cream. I think this is really yummy, and I love the crust! The flakiness of an all-butter crust is so different from the flakiness of a butter/shortening combo. For those who are worried about the cheddar flavor, it’s very subtle… even though I used a sharp cheddar cheese. I used a combination of granny smith, pink lady, and opal apples. Opal apples are similar to golden delicious, IMO, and I enjoyed tasting the different flavors of apple. I don’t normally use anything about granny smiths for apple pies. My question is, which is the more accurate quantity of apples that you’re looking for–the 6-7 large apples or the 11-12 cups? I cut 8 large apples, and it was still not 11-12 cups. SO, I cut more until I hit about the 11-cup range. The apples were a little crunchier than I prefer, so I’m wondering if I should’ve stuck with the 6-7 apples instead of going with the cup measurement? I always cut my apples the same way when I make apple pies, and I never have a problem with them being too crunchy. This was a really fun recipe to try.

    1. Hi Kristin! I’m so glad you tried this pie! You need 11-12 cups of apple slices for this deep dish style pie. Are opal apples particularly crunchy? I’ve never tried them before. I wonder if their texture was why the apples didn’t become soft.

  16. Yeah, I’ve never baked with opal apples. They don’t seem any crunchier than granny smiths or pink ladies, but who knows. I’m just glad to know I was right in following your cup measurements, so thank you for answering that question!

  17. Hi Sally! This was a really fun recipe to try and turned out beautiful, however, my apples came out too crunchy (I used Granny Smith & Fuji) even though I baked it for the full time you suggested. I guess it could have used another 5-10 minutes. Also, the cheddar flavor was more subtle than I expected. Everyone who tried it didn’t even taste that it had cheese until I told them. I think I will try your Salted Caramel Apple Pie next time!

  18. This pie is absolutely superb. I rarely write reviews, though I know I should, but had to thank you. The crust was flaky and very easy to work with. I went ahead and braided my lattice top. A little tedious, but I was taking it to a dinner party, so it was worth the extra effort for the wow factor. After 45+ years of baking, I rarely follow a recipe exactly but I did this time and wouldn’t change a thing. Thanks for sharing. This will be my go to Apple pie recipe from now on. Plus, I like your name…

    Wish I could send you the picture I took. It’s beautiful

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