Is cheddar and apple pie a thing?

Yes, it is! This article from Pure Wow, says that " Cheese, specifically sharp cheddar, has been served with apple pie in the U.S. as early as the 1800s. But the combination was likely born in England in the 17th century; a tradition of using dairy-based sauces in pies evolved into an affinity for topping pie with cheese instead."

What are the best apples for apple pie?

While you can use any apple, Granny Smith apples are the ones traditionally used for apple pie. They are just a little bit tart and make a great apple pie slice.

How can you tell when a pie crust is done baking?

This bourbon cheddar apple pie takes a while to bake. You want to make sure that you give your pie crust enough time to bake the bottom thoroughly. No soggy bottoms here! Start baking it at 425 degrees for 20 minutes and then lower the temp to 375 and bake for about 80 more minutes. Start checking the pie at 60 minutes to make sure it doesn't start to burn. You are looking for a very brown crust, much darker than an average pie.

How to store this pie recipe?

This recipe can be left covered at room temperature for 2-3 days.

The Best Apple Pie with Bourbon Cheddar Cheese Crust

Description

This apple pie with a cheddar cheese pie crust is the best apple pie ever! Apple pie with cheddar cheese is a classic sweet and savory combination that is delicious and surprising!

Ingredients

Scale

Cheddar Pie Crust

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup chilled butter
1/4 cup chilled water
1/4 cup bourbon
2 cups shredded sharp cheddar

Filling

5-6 granny smith apples
1/3 cup honey
1/3 cup bourbon
2 tbsp lemon juice
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
2 tbsp corn starch

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Instructions

Start by making the pastry. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
Add in the cubed cold butter and pulse until the butter is lima bean-sized. Add the cheese, bourbon, and water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
While the dough is chilling, start the filling. Combine the apples with honey, allspice, lemon juice, bourbon, cinnamon, cloves, and corn starch. Stir and let it sit for a least 1 hour.
Once the dough has been chilled, roll out one of the pieces in between two pieces of parchment until it reaches under 1/4 inch thick.
Add to a 9-inch pie pan and pour in the apple mixture.
Roll out the second piece of dough the same as before and place it on top of the apple mixture. Press the edges of the two crusts together and make a crimp design.
Make an egg wash by mixing one egg with 2 tbsp of water and brush over the top of the pie and sprinkle with sugar. Bake at 425 for 20 minutes and then lower the temperature to 375 and bake for about 60-80 minutes more. Bake until very golden brown.

Notes

Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not make those layers.
I use a food processor to make my pie crust pastry; bakers much debate this method. Pie crust pastry gets its magic from adding just enough water for it to hold together, and it's easier to tell how much water is needed by mixing it by hand. It also is easier not to over-mix the dough when it's done by hand. But it is also a lot more work.
To make sure you don't over blend the dough, pulse the food processor a few times and check the butter crumbles' size. You are looking for lima bean size chunks. When it looks ready, grab and handful and squeeze it together; if it forms into a dough, it's ready!
Cover the cut apples with lemon juice immediately after cutting them; this will keep them from browning.
Let the filling sit for 1 hour so that it has plenty of time to soak all the glorious fall spices!