Rustic Apple Pie with Cheddar Flaky Crust
Discover a delightful twist on a classic dessert with our Rustic Apple Pie featuring a uniquely savory cheddar crust. The sharpness of cheddar cheese melds exquisitely with a sweet-tart apple filling made from a mix of Honeycrisp and Granny Smith apples. Perfectly spiced with cinnamon and enhanced by the freshness of lemon, this pie is baked to a beautiful golden and bubbly perfection. Serve with a dollop of whipped cream or a scoop of ice cream for an indulgent finish.
8
Servings
500
Calories
16
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (none)
kosher salt
1/2 teaspoon (none)
unsalted butter
1 cup (cut into cubes and chilled)
sharp cheddar cheese
4 ounces (grated and chilled)
ice cold water
1/2 cup (plus more if needed)
apples
2 1/2 lbs (peeled, cored, and sliced)
lemon
1 (zested and juiced)
granulated sugar
2/3 cup (none)
cornstarch
3 tablespoons (none)
ground cinnamon
1 teaspoon (none)
salt
1 pinch (none)
unsalted butter
2 tablespoons (cubed)
large egg yolk
1 (none)
heavy cream
1 teaspoon (none)
turbinado sugar
1-2 tablespoons (none)
whipped cream or ice cream
as needed (for serving)
Instructions
1
1. Prepare the Dough: In a food processor, blend 2 1/2 cups of all-purpose flour and 1/2 teaspoon of kosher salt. Add in the chilled cubed butter and cheddar cheese, pulsing until you achieve a mixture with pea-sized butter pieces.
2
2. Continuously pulse the mixture while adding 1/2 cup of ice-cold water until the dough sticks together when pinched. If the mixture appears dry, incorporate additional water, one tablespoon at a time.
3
3. Move the dough to a floured surface, shaping it into a cohesive ball. Split it in half, flatten each half into a 1-inch thick disk, cover completely in plastic wrap, and refrigerate for at least 30 minutes or until the dough is firm.
4
4. Create the Filling: As the dough chills, preheat the oven to 375°F (190°C). Combine the apple slices, lemon zest, lemon juice, granulated sugar, cornstarch, cinnamon, and a pinch of salt in a large bowl. Set this filling aside, allowing the flavors to meld.
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5. Roll out one dough disk on a floured surface until it’s large enough to fit a 9-inch pie pan, leaving a 1-inch overhang. Carefully transfer this dough to the pie pan, smoothing it out and pressing gently into the corners.
6
6. Fill the dough-lined pie dish with the apple mixture, spreading it evenly. Dot the top of the apples with small cubes of 2 tablespoons unsalted butter.
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7. Roll out the second dough disk to a 1/4-inch thickness and cut it using a fluted pastry wheel into 12 strips, each approximately 1-inch wide. Weave these strips over the pie to create a lattice pattern. Trim any excess dough to maintain a 1-inch overhang and tuck this under the edge of the pie, crimping to seal.
8
8. Prepare an egg wash by whisking together 1 large egg yolk with 1 teaspoon of heavy cream. Gently brush this mixture over the pie crust and sprinkle the top with 1-2 tablespoons of turbinado sugar.
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9. Set the pie on a baking sheet to catch any spills and bake in the preheated oven for about 75-90 minutes or until the filling is bubbly and the crust is golden brown.
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10. Allow the pie to cool on a wire rack before slicing and serving with whipped cream or ice cream as desired.
Nutrition Information
27.5g
Fat
57.5g
Carbs
6.25g
Protein
225mg
Sodium
57.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the main feature of the Rustic Apple Pie with Cheddar Flaky Crust?
This recipe features a uniquely savory cheddar crust paired with a sweet-tart filling made from Honeycrisp and Granny Smith apples.
What type of cheese is used in the crust?
The recipe calls for 4 ounces of grated and chilled sharp cheddar cheese.
Which apple varieties are recommended for the filling?
A mix of Honeycrisp and Granny Smith apples is recommended for the best flavor balance.
How do I prepare the dough?
Blend flour and salt in a food processor, pulse in chilled butter and cheddar until pea-sized pieces form, then add ice water until the dough sticks together.
What consistency should the butter be in the flour mixture?
The butter should be pulse-blended until it reaches the size of small peas.
How much ice water is needed for the dough?
The recipe uses 1/2 cup of ice-cold water, with more added one tablespoon at a time if the mixture is dry.
How long should the pie dough be refrigerated?
The dough should be covered in plastic wrap and refrigerated for at least 30 minutes or until firm.
What is the preheat temperature for the oven?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What ingredients are used to flavor the apple filling?
The filling includes lemon zest, lemon juice, granulated sugar, cornstarch, ground cinnamon, and a pinch of salt.
What size pie pan is required for this recipe?
This recipe is designed for a 9-inch pie pan.
How do I prepare the apples?
The 2.5 lbs of apples should be peeled, cored, and sliced.
How should the dough be shaped before chilling?
Split the dough in half and flatten each piece into a 1-inch thick disk.
How do I fit the bottom crust into the pan?
Roll out the dough large enough to leave a 1-inch overhang, then press it gently into the corners of the pan.
Why is butter added to the top of the filling?
Two tablespoons of cubed unsalted butter are dotted over the apples to add richness as the filling bakes.
How do I create the lattice pattern for the top crust?
Cut the second dough disk into 12 strips using a pastry wheel and weave them over the filling.
How wide should the lattice strips be?
The strips should be approximately 1-inch wide.
What is in the egg wash?
The egg wash is made by whisking 1 large egg yolk with 1 teaspoon of heavy cream.
What is the purpose of the egg wash?
It is brushed over the crust to help it achieve a beautiful golden brown color during baking.
What type of sugar is sprinkled on top?
One to two tablespoons of turbinado sugar are sprinkled over the crust for texture and sweetness.
Why should I use a baking sheet?
Setting the pie on a baking sheet helps catch any bubble-over spills from the filling during baking.
How long does the pie need to bake?
The pie should bake for 75 to 90 minutes.
How can I tell when the pie is done?
The pie is finished when the filling is bubbly and the crust has turned golden brown.
How should the pie be cooled?
Allow the pie to cool on a wire rack before slicing to let the filling set.
How many servings does this pie make?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
How much fat is in one serving?
One serving contains 27.5 grams of fat.
What are the carbohydrate and protein counts?
Each serving has 57.5 grams of carbohydrates and 6.25 grams of protein.
What serving suggestions are recommended?
Serve the pie with a dollop of whipped cream or a scoop of ice cream.
Is this a sweet or savory dish?
It is a savory dessert that blends the sharpness of cheddar with sweet-tart apples.
What are the main tags for this recipe?
Tags include apple pie, cheddar crust, savory dessert, fall dessert, and holiday baking.