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!
Cheddar Pie Crust
- 2 cups all-purpose flour
- 3/4 cup chilled butter
- 1/4 cup chilled water
- 1/4 cup bourbon
- 2 cups shredded sharp cheddar
- 4 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
- 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. Place in a 9-inch pie pan and chill.
- Roll out the second piece of dough same as before but once rolled out use a pie or mini cookie cutter in leaf shape and cut out about 60 pieces.
- Remove the chilled pie pan from the refrigerator and pour in the apple mixture.
- Make an egg wash by mixing one egg with 2 tbsp of water. Arrange the cut-out leaves on top of the apples, use the egg wash as glue to keep each overlapping piece in place. Brush the remaining egg wash 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 80 minutes more. Bake until very golden brown.
- 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!
- Category: Pies
- Method: Baking
- Cuisine: American
Keywords: Apple Pie with Cheddar Cheese Pie Crust