Down-Under Apple Pie
Submitted by Ladystanger
Apple pie with a sharp cheddar cheese crumble topping instead of a top crust. Tart apples spiced with cinnamon and cloves bake under a crispy, cheesy, buttery streusel that’s golden and irresistible.
YIELD
1 piePREP
30 minCOOK
40 minREADY
70 minApple pie with cheese isn’t just some quirky Midwestern thing. It’s a genuinely brilliant pairing, and this recipe makes it even better by working the cheddar right into a crumbly streusel topping instead of laying a slice on the side.
Six tart apples get tossed with cinnamon, cloves, sugar, and flour, then piled into a pie shell. The topping is a simple mix of flour, sugar, grated cheddar, and melted butter that bakes into a savory-sweet crumble with crispy golden edges.
That sharp, salty cheese against the sweet, spiced apples is one of those combinations that sounds odd but tastes absolutely right. A spoonful of sour cream on top takes it over the edge.
Chef Tips
- Use the sharpest cheddar you can find; mild cheese gets lost against all those warm spices
- Slice apples thin and even so they cook through uniformly and don’t leave crunchy spots
- Tent the pie loosely with foil if the topping browns too fast before the apples finish cooking
- Granny Smith apples are the classic choice for their firm texture and tart bite
Ingredients
Directions
PIE: Peel, core, and slice thinly the apples.
Mix the sugar, flour, cinnamon, and cloves and toss the apples lightly in this mixture.
Arrange the apples in the pastry-lined pan.
TOPPING: Combine the flour, sugar, and cheese.
Mix in the melted butter. Sprinkle the cheese crumbs over the apples.
Bake at 400℉ (200℃) for 40 minutes, or until the topping and crust are golden brown.
Serve as is or with a spoonful of sour cream.
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