Apple Cheddar Pie
Submitted by ayones
Apple pie with sharp cheddar cheese baked into a cornmeal crust and finished with a woven lattice top. Eight cups of fresh apple, cinnamon, and a savory-sweet crust that sets this apart.
YIELD
8 servingsPREP
60 minCOOK
30 minREADY
90 minThere’s an old New England saying: apple pie without the cheese is like a kiss without the squeeze. This apple pie takes that seriously. Six ounces of shredded cheddar goes directly into the pastry, alongside cornmeal that adds a subtle sandy texture and a little extra structure to the crust.
The result is a crust that’s flaky from the shortening and butter, savory-sharp from the cheddar, and slightly coarse in the best way from the cornmeal. Against eight cups of cinnamon-spiced apples, it’s a genuinely different pie from any standard version.
The dough needs 30 minutes of chilling before rolling, which makes it easier to handle and keeps the crust from shrinking. The lattice top isn’t just decorative: the open weave lets steam escape so the filling thickens and concentrates rather than staying wet and loose.
Chef Tips
- Use ice cold water, added one tablespoon at a time. The less water you use, the flakier the crust.
- Chill the dough the full 30 minutes. A warm dough tears and sticks when you try to roll it.
- Shield the crust edges with aluminum foil if they’re browning faster than the filling is bubbling. The directions mention this specifically.
- Cool the pie before cutting. Cutting into a hot apple pie gives you slices that fall apart; cooling lets the filling set.
Variations
- Double crust: Skip the lattice and use the second portion of dough as a solid top crust with slits for steam, as noted in the original recipe.
- Extra sharp: Use extra-sharp cheddar for a more pronounced cheese flavor in the crust.
Ingredients
Directions
Combine 2 cups flour, corn meal and salt. Cut in ⅓ cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x ¾ inch strips.*
Heat oven to 400℉ (200℃). Combine remaining ⅓ cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
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