Apple Cheddar Cheese Pie

Apple Cheddar Cheese Pie

9
MACSBEACH 0

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

2 h 55 m servings 596 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 79.1g
  • 26%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 defini...

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...

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 delic...

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 i...

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 n...

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 defini...

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.

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 - sco...

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

It was great, love a hint of cheddar with tartness of the apples!