MOM'S APPLE PIE WITH CHEDDAR CRUST | The best!
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MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!
Before I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something.
Okay, enough said. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST:
THE GOODS
We believe every truly great pie begins with the best ingredients. There are three key parts to making this pie where choice ingredients get put to the test. More about each a bit further down.
The one high-level consideration regarding all ingredients - do your best to track down and use organic. If those organic ingredients are locally sourced and or grown even better. This pie, and your tummy, will thank you for it!
THE CRUST
My mom gets credit for this idea, she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. It was pleasure working through the concept and making a number of pies along the way to get it right.
You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. This pie is all about that time-honoured pairing of apples and cheddar cheese.
SAUCE TOSS
While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. Easy, peasy.
While developing this recipe, my mind went in a different direction. I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. Then it hit me, what if I prepared a sauce for the apples first?
Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. This time I really, really mean it - just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.
APPLES
Although “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. In my mind, their top “pick me for pie” selling feature is that they don’t brown as quickly after peeling as other varieties do.
Two tips on preparing them for the recipe: go slow and slice them evenly and thinly to help create an attractive look when we layer them inside the shell. Uniform slices also cook evenly throughout. The second thing is that we crafted the recipe by weight, so make sure you have two pounds of apple after they've been peeled, cored and thinly sliced.
ASSEMBLY LINE
Pulling the various components of this pie together is very easy and I’m sending you all my best pie-making good vibes. Basically, you’ll gently toss the apples in the sauce, then it's a quick roll out of the dough for the bottom of the pie. So far, so good!
Next up, we transfer the apples into the dough-lined pie plate. Important: spoon the apples in instead of pouring them, and move them about so that they lay flat on top of each other. Think of layers upon layers of apple.
Final steps are to cover the filled pie with the upper crust, brush with an egg wash, cut slits into the dough for air vents, then bake! It’s all wonderfully straightforward.
REST STOP
After the pie has baked, we suggest giving it a few hours to settle. We found the pie stays warm, and don’t worry, it stays hot enough for the vanilla ice cream to ever-so-slowly melt while you enjoy.
SURPRISE
We had a wonderful surprise happen that we know you’ll love. After serving up the first two wedges of pie, we noticed a tiny bit of that caramel-like sauce oozing into the bottom of the pie plate. If you have a small teaspoon handy, gather up a bit of it and drizzle it over the ice cream. Just saying… XO!
Thanks so much for following along on the journey to homemade pie nirvana. We’re all quite tickled with the results, yet I for one am not surprised. My mom served each and every pie she made for her dearest family and friends with her secret ingredient: love. I guess I did the same!
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, the best pie I ever made… yet!
Recipe Video: Apple Pie w/ Cheddar Cheese Crust & Salted Caramel Crumble, How To Make From Scratch
Looking for a decadent and flavorful dessert to impress your guests? Look no further than our Apple Pie with Cheddar Crust and Salted Caramel Crumble recipe! This dessert takes traditional apple pie to the next level, with a flaky cheddar crust, a sweet and tangy apple filling, and a salty-sweet caramel crumble topping.
Check out our blog post for the printable recipe card and full details:
In this video, we'll show you how to make this fantastic pie step-by-step, from making the cheddar crust to preparing the apple filling and crumble topping, to baking and serving the pie. We'll also provide tips and tricks for making the perfect pie every time, and offer alternative ingredient options for different diets.
CHAPTERS:
0:00 Intro
0:10 Kitchen Utensils You Need to Make an Apple Pie
1:01 Apple Pie Ingredients List
2:42 How to Make Cheddar Pie Crust
3:20 How to Make Apple Pie Filling From Scratch
4:06 How to Assemble the Apple Pie
4:33 How to Make Salted Caramel Crumble Topping
5:36 How to Bake an Apple Pie and Serve
6:08 Gluten-Free and Vegan Alternatives for Apple Pie Recipes
Disclaimer: This post may contain affiliate links. By purchasing through these links, we receive a small commission that helps support our blog and allows us to continue creating delicious recipes for you. We only recommend high-quality, trusted products we use and believe in. We appreciate your support!
PANTRY INGREDIENTS:
• All-purpose flour
• Granulated sugar
• Brown sugar
• Salt
• Ground Cinnamon
• Ground Nutmeg
• Caramel sauce
• Sea salt
FRESH INGREDIENTS:
• Apples
• Unsalted butter
• Aged, sharp cheddar cheese
KITCHEN SUPPLIES:
• Mixing bowls
• Whisk
• Pastry cutter
• 9 Pie dish
• Rolling pin
• Measuring cups and spoons
• Aluminum foil
• Oven mitts
Don't forget to visit the blog post for links to our favorite products, including kitchen utensils and pantry ingredients, that will help you perfect this recipe. Like, comment, and subscribe to our channel for more delicious recipes from ChatGPT!
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Around the World in 80 Bottles - Apple Pie w/Cheddar Crust
APPLE PIE WITH CHEDDAR CRUST
CRUST
1 ½ cups all-purpose flour
1 stick butter
8 ounces Cheddar or Dubliner cheese
3 T. cold water
FILLING
1 1/2 pounds green apples
1 1/2 pounds red apples
½ cup sugar
1 t. ground cloves, allspice, or nutmeg
1 T. polenta or cornmeal
1 egg, beaten
1 bottle Sandeman Fine Tawny Port
Sift the flour and combine with butter til crumbly. Add cheese and enough water to make dough that leaves the bowl clean. Wrap dough in plastic wrap and chill for 30 minutes. Meanwhile, core, peel, and quarter apples and cut into thin slices into a bowl. Preheat oven to 425 F. Take half the pastry and roll out for a 9 inch dish. Trim and line the pan; sprinkle with cornmeal. Pack the apples into the pie dish and sprinkle with sugar and spices over each layer. Roll out the rest of the dough and lay the crust over the top. Cut slits in the crust and brush all over with the egg. Bake for 10 minutes at 425; lower temp to 375 F for 45 minutes. Serve warm or cold with a glass of Tawny Port!