Classic Apple Pie with Cheddar Crust

Classic Apple Pie with Cheddar Crust ingredients

• 2.5 cups All-purpose flour
• 1 tsp Salt
• 1 cup Cold unsalted butter, cubed
• 1 cup Sharp cheddar cheese, shredded
• 0.5 cup Ice water
• 6 medium Granny Smith apples, peeled, cored, sliced 1/4-inch thick
• 0.5 cup Granulated sugar
• 0.25 cup Light brown sugar, packed
• 0.25 cup All-purpose flour
• 1 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 1 tbsp Lemon juice
• 2 tbsp Unsalted butter, cut into small pieces
• 1 Egg yolk
• 1 tbsp Water

How to make Classic Apple Pie with Cheddar Crust

1. **Prepare the Cheddar Pie Crust:** In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add 1 cup cold, cubed unsalted butter and 1 cup shredded sharp cheddar cheese. Use a pastry blender or your fingertips to cut the butter and cheese into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Gradually add about 1/2 cup ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix the dough. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
3. **Preheat Oven & Prepare Apples:** Preheat your oven to 425°F (220°C). In a large bowl, combine the 6 peeled, cored, and 1/4-inch sliced Granny Smith apples with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice. Toss gently until the apples are evenly coated.
4. **Assemble the Pie:** On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trimming any excess and leaving about a 1-inch overhang. Pour the apple filling into the crust, mounding it slightly in the center, then dot the top of the filling with 2 tablespoons of small pieces of unsalted butter.
5. Roll out the second disk of dough into another 12-inch circle. Carefully place it over the apple filling. Trim the top crust to match the bottom crust's overhang, then fold the edges of both crusts under themselves and crimp them together decoratively with your fingers or a fork to seal the pie.
6. Cut several slits in the top crust to allow steam to escape during baking, which prevents the crust from becoming soggy. In a small bowl, whisk together 1 egg yolk and 1 tablespoon water for an egg wash. Brush the top of the pie crust evenly with the egg wash for a golden finish.
7. **Bake the Pie:** Place the pie on a baking sheet to catch any drips and prevent a mess in your oven. Bake for 15 minutes at 425°F (220°C).
8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 50-60 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. If the crust edges begin to brown too quickly, loosely cover them with strips of aluminum foil.
9. **Cool the Pie:** Transfer the hot pie to a wire rack immediately after removing it from the oven. Allow the pie to cool completely at room temperature for at least 3-4 hours before attempting to slice it, as this crucial resting period ensures the filling sets properly and doesn't run out when cut.
10. **Serve:** Once fully cooled and set, slice the pie into 8 equal wedges. Serve warm or at room temperature, perhaps accompanied by a scoop of vanilla bean ice cream for an extra treat.

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