Adding cheddar to apple pie is a tradition in New England — and in Vermont, it’s practically the law! The 1999 act designating apple as the state pie mentions a “good faith effort” to serve it with cheddar. In this recipe, it’s baked into the crust.
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Active: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 4 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2 sticks cold unsalted butter, cut into small pieces
- 8 ounces cheddar cheese, grated
- 5 to 7 tablespoons ice water
- 1 large egg, beaten
- 3 tablespoons unsalted butter
- 4 pounds mixed baking apples (such as Granny Smith, Gala and Honeycrisp), peeled and sliced 1/4 inch thick
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until just combined with some pea-size pieces. Pulse in 6 ounces cheese until coarse crumbs form, then gradually pulse in 5 tablespoons ice water. Pinch the dough with your fingers: If it doesn’t hold together, add up to 2 more tablespoons ice water, a little at a time. (Do not overwork the dough.) Divide the dough in half, form into disks and wrap each tightly in plastic wrap. Chill at least 1 hour and up to overnight.
- Meanwhile, make the filling: Melt the butter in a large skillet over medium heat. In a large bowl, toss the apples with the brown sugar, granulated sugar, cinnamon, salt, nutmeg and pepper. Add the apples to the skillet and cook, stirring occasionally, until syrupy and the apples are crisp-tender, 15 to 20 minutes. Stir the cornstarch and water in a small bowl until smooth, then add to the skillet and cook, stirring, until the juices thicken slightly, about 3 minutes. Transfer the apple mixture to a parchment-lined baking sheet to cool completely.
- Preheat the oven to 400˚ F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the apple filling, mounding it in the center. Roll out the other disk of dough and place it over the pie; trim the edges, leaving a 1/2-inch overhang. Fold in the edges and crimp with your fingers. Cut a few slits in the top of the pie to allow steam to escape. Refrigerate at least 30 minutes before baking.
- Place the pie on a rimmed baking sheet, brush with the beaten egg and bake until golden brown, about 40 minutes. Sprinkle with the remaining 2 ounces cheese and continue baking until the cheese melts and the crust is dark golden, 10 to 15 minutes more. Let cool completely on a rack.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 718 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 5 g |
| Sugar | 72 g |
| Protein | 10 g |
| Cholesterol | 99 mg |
| Sodium | 400 mg |