Apple Cheddar Cheese Pie Recipe -
Apple Cheddar Cheese Pie Recipe
  • READY IN ABOUT 3 hrs

Apple Cheddar Cheese Pie

Recipe by  

"Lot's of people like cheese with Apple Pie. Now the two come together in perfect harmony."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep-dish pie Change Servings
  • PREP

    2 hrs
  • COOK

    55 mins

    2 hrs 55 mins


  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  3. In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
  4. Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2006

LOVED this! It's absolutly wonderful! I was a little leary about adding all the vinigar to the pastry (my usual pie crust recipe only calls for 2 tps) but it was Great! I wouldn't change a thing. Turned out flaky and wonderful. (Not greasy at all either, which I was worried about with all the cheddar) So wonderful! :)

Most Helpful Critical Review
Mar 15, 2008

I liked the filling a lot, but I wasn't too sure about the crust. I was hard to manage, as the cheese made it sticky and lumpy. It was also hard to cut. I will say, though, that it was definitely one of the prettiest pies I've made. The cheese-speckled crust made for a very attractive dessert.


11 Ratings

Nov 10, 2003

This was a very good pie, next time I would bake the crust a little before to keep if from being as soggy. The cheese flavor is not overpowering, it is quite nice - a hint of cheese, and a delicious pie! (I followed the directions exactly) The liquid in the pie did not gel, it just made more liquid infact, so I don't know how to fix that. We enjoyed the pie though!

Aug 24, 2010

I had alittle trouble with the crust when rolling it out but added more water and it rolled out fine after that but a really great recipe and pie. I had mine with homemade vanilla icecream and it was incredible, agree that it is alot of work though and my kitchen looks like a bomb went off but the results are worth it.

Feb 23, 2004

For those of us who like a slice of cheddar cheese with hot apple pie, this recipe is great. My crust didn't turn out as well as I'd like it, but I seem to be 'pie crust challenged' and have not yet worked out a technique for flaky, tender crust.

Sep 05, 2005

Very nice pie, great for Thanksgiving, for those that don't like Pumpkin. Nice change of pace. Would have scored five but this pie is quite a bit of work, but well worth it in the end.

Oct 22, 2006

It was impossible to roll the crust to the desired thinness without it falling apart, and I was hesitant to add more water for fear that it would be tough. So it was a bit thick and doughy - scone-like, our tasters said. I wouldn't make this again ... the cheese/apple combo is a little weird.

Nov 01, 2014

Add that special ingredient - love - and this pie is THE BEST! I also tried making minis with cupcake pan and they came out PERFECT!


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  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 79.1 g
  • 26%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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