| Level: | Easy |
| Total: | 5 hr |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 1 cup (4 ounces) grated extra-sharp white Cheddar
- 2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
- 1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons butter, sliced into pats
- 1 egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
- For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
- Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it’s flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
- Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 630 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 6 g |
| Sugar | 41 g |
| Protein | 9 g |
| Cholesterol | 103 mg |
| Sodium | 166 mg |
Reviews
I will be making this again. Such an interesting, crunchy crust. The whole family loved it!
To: Anonymous from 6/22. Haven’t you ever heard the old adage: Apple pie without cheese is like a kiss without a squeeze?
Wait… Apples and CHEESE! Only one word eww, I advise you not to make this.
My first apple pie! I would call this easyish. It turned out beautifully and I wish I could upload a picture of it. Not mentioned in the directions, but I did stab the bottom crust with a fork to allow for air flow. So delicious and flakey. This recipe is a keeper! Serve it with a scoop of vanilla bean ice cream. Yummy!
I make this at least twice a year, it’s the best!!
This is the best apple pie I have ever made. The crust was super simple and absolutely delicious. Adding the cheese to the crust was brilliant. The pie is not too sweet and is very yummy.
Omg the cheddar cheese crust is a must. My whole family was is love and couldn’t figure out what I did to make the pie so delicious and they were shocked when I told them there was cheese in the crust. my new go to!
This pie killed it! The cheddar cheese in the crust gave it a flaky, savory, biscuit-like quality. Warm, with some vanilla ice cream, it was the bomb!
One of the best apple pies I’ve ever made!
Crust was easy and delicious. Filling was so soggy I wound up throwing it out. I will try again …