Cheese Apple Pie

If you’ve ever had a slice of apple pie with a wedge of sharp cheddar on the side, you already know why this combination works. This version bakes the cheese right into a biscuit-like topping that goes over cinnamon-sugared apples, creating a savory-sweet crust that turns crisp and golden in the oven.

The apple layer is straightforward: thinly sliced apples tossed with sugar, flour, and cinnamon, then spread in a buttered baking pan. The topping is a quick biscuit dough of flour, sugar, baking powder, and shredded cheddar, mixed with melted butter and milk. Spoon it over the apples in rough dollops. It doesn’t need to be perfect. The uneven surface bakes into craggy peaks and crisp edges.

Serve it warm, right out of the oven, when the cheese is still fragrant and the apples are bubbling underneath.

Pro Tips

• Use sharp cheddar for the strongest cheese flavor. Mild cheddar gets lost in the sweetness.
• Slice the apples thin and uniform so they cook evenly under the topping.
• Don’t overmix the biscuit topping. Just stir until combined. Overworking it makes the crust tough instead of tender.
• A square or rectangular pan works better than a pie plate here since the biscuit topping needs a wider surface to crisp properly.

Variations

• Add a pinch of nutmeg or allspice to the apple layer for more depth.
• Use Gruyere instead of cheddar for a nuttier, more refined cheese flavor.
• Toss chopped walnuts or pecans into the biscuit topping for extra crunch.