I’ve seen a couple of recipes for apple pie with cheddar cheese in the crust, intending to try it out at some point. I finally got around to it and found this recipe that used a 9X13 oval baking dish. I happen to have one and have never seen a recipe using it. Boy, was I ecstatic!

After reading the recipe more carefully, I realized a couple of problems. I didn’t want the raisins in this recipe (no general prejudice against them) and I wanted a double crust pie, not just a top crust. Luckily, it seemed this recipe made more then enough dough for a double crust, and you’ll still have left-over. (I’ll try to do something with this another day.) Lastly, I like tall pies. (Have you heard of Mile High Apple Pie?) So, I increased the apple filling.

slice of Cheddar Crusted Apple Pie

*this photo added 12/05/10

Cheddar Crust Apple Pie
~ adapted from this recipe


  • 2 1/2 cups unbleached all-purpose flour + extra for rolling
  • 1/2 teaspoon salt
  • 1/2 cup chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 6 ounces extra-sharp cheddar cheese, coarsely shredded
  • 2/3 cup (about) ice water


  • 4 pounds 8 ounces Mutsu apples, peeled, cored, thinly sliced
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup plus 1 teaspoon sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons + 1 teaspoon fresh lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten to blend with 1 tablespoon water (for glaze)

*You’ll need a 9X13 oval baking dish.

For crust:
1. Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and pulse until it resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.

For fruit:
2. Mix apples, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.

3. Preheat oven to 400°F. Remove dough from refrigerator and let stand 10 minutes. Split in half and roll out on a floured surface, a few inches larger than your dish. Place the bottom layer in and spoon fruit and any accumulated juices on top of the bottom crust.

bottom crust filling

4.Dot fruit with 3 tablespoons butter.Place top crust on top, secure edges (cutting off excess), and cut slits in the dough. Cut a 1″ circle (I did a heart-shape) out in the middle.

heart cut out

5. Bake pie 15 minutes. (You may want to place a tray beneath to catch drippings, just in case.) Brush crust with egg glaze. Top with 1 teaspoon sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 25 minutes. Cool on rack 15 minutes. Serve warm.

Cheddar Crust Apple Pie 2

We absolutely loved the taste, the filling, the crust, the balance of the two. And, it’s gorgeous! The only problem is that there’s a bit too much liquid. I would make this again with a bit more flour and ditching the liquid (from when you let the apple mixture rest for 20 minutes). Even so, the two of us ate half the pie already, yikes!

Cheddar Crust Apple Pie 3

Lon decided to have his a la mode.

Cheddar Crust Apple Pie a la mode
posted by jessica at 10:32 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.