Q1: Does the cheddar cheese in the crust really taste good with a sweet apple pie?

Yes, it is an absolutely incredible and classic flavor combination! The sharp, salty, and savory flavor of the cheddar cheese in the rich, buttery crust is the perfect counterpoint to the sweet and tart apple filling. If you've ever enjoyed a slice of apple with a piece of sharp cheddar, you know how wonderful this pairing is. It's a must-try for any adventurous pie baker.

Q2: How do I keep my pie's bottom crust from getting soggy?

This recipe uses two brilliant professional tricks to guarantee a crisp bottom crust. First, you bake the pie on a baking sheet that has been preheated in the hot oven. This blasts the bottom of the pie with a powerful, initial burst of heat. Second, the two-stage baking temperature —starting hot and then lowering the heat—also helps to set the bottom crust quickly before the apple juices can make it soggy.

Q3: Can I make this pie ahead of time for Thanksgiving?

Yes, this is an absolutely perfect make-ahead pie! You can fully assemble the entire unbaked pie, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just brush it with the egg wash, sprinkle with sugar, and pop it in the oven.

Q4: Can I use a different kind of cheese in the crust?

While extra-sharp white cheddar is the classic choice, you could certainly experiment with other hard, flavorful cheeses. A smoked cheddar would add a lovely, smoky flavor, and a sharp, nutty cheese like a Gruyère or an aged Asiago would also be delicious.

Q5: What are the best apples to use for a pie that won't get mushy?

The most important thing is to use firm baking apples that will hold their shape during the long baking time. The recipe's suggestion of using a mix of a firm-tart apple like Granny Smith and a firm-sweet apple like Braeburn is a perfect combination for both a complex flavor and a texture that is tender but not mushy. Other great choices include Honeycrisp, Jonagold, and Golden Delicious .

The Best Apple Pie with a Flaky Cheddar Crust

A classic American dessert with a savory twist, this from-scratch apple pie features a unique double crust made with sharp white cheddar cheese mixed directly into the dough. The pie is generously filled with a mixture of sweet and tart apples, such as Granny Smith and Braeburn, tossed with sugar and warm spices. The pie is assembled with a full top crust, which is brushed with an egg wash and sprinkled with turbinado sugar for a beautiful, crunchy finish, then baked until the crust is golden and the filling is bubbly.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 1 hour 40 minutes
Total Time: 5 hours 55 minutes (includes chilling and cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Crust:
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1 cup grated extra-sharp white cheddar cheese (about 4 ounces)
6 to 7 tablespoons cold water
For the Filling:
2 pounds Granny Smith apples, peeled, cored, and sliced
1 1/2 pounds Braeburn apples, peeled, cored, and sliced
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter, sliced into pats
1 large egg beaten with 1 tablespoon water (for egg wash)
1 tablespoon turbinado sugar

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Instructions

Make the Crust: In a food processor, combine the flour, granulated sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cheese and pulse again. Drizzle in 6 tablespoons of cold water and mix until the flour is moistened, adding more water if needed. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for 30 minutes.
Make the Filling: In a large bowl, combine the sliced apples, flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Toss to combine.
Assemble the Pie: Put a baking sheet on the middle oven rack and preheat to 425°F.
On a lightly floured surface, roll out one disk of dough into a 12-inch round and transfer it to a 9-inch pie dish.
Add the apple filling in an even layer and dot the top with the pats of butter. Lightly brush the edges of the bottom crust with the egg wash.
Roll out the other disk of dough and place it on top of the pie. Press the edges together to seal, trim the overhang, and crimp the edges.
Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Cut several air slits in the top of the pie.
Bake: Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350°F and bake for 1 hour to 1 hour and 15 minutes longer, until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 3 hours before slicing and serving.

Notes

The cheddar cheese is mixed directly into the pie dough, creating a savory, flaky crust that complements the sweet apple filling.
Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust and catches any potential drips from the bubbling filling.
The two-temperature baking method helps to set the crust initially at a high heat, then finishes the filling at a lower temperature.
It is crucial to let the pie cool for at least 3 hours to allow the filling to fully set before slicing.

Nutrition

Serving Size: 1 slice
Calories: 650-750
Sugar: 40-50 g
Sodium: 350-450 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 5-7 g
Protein: 8-11 g
Cholesterol: 90-120 mg

Find it online: https://cookupjoy.com/flaky-cheddar-crust/