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Apple Pie With Cheesy Cheddar Crust



An apple pie with a cheese crust.
Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich

With its bold flavor and unmatched character, this apple pie with cheese-laced crust can make even the staunchest à la mode fan melt. Sharp cheddar cheese provides a salty undertone to the buttery pie crust that complements the sweetness of apple pie filling in a way that vanilla ice cream never could. For the filling, use a combination of tart apples and sweet ones, like Granny Smith and Gala, and be sure to choose apple varieties that keep their structure when baked.

Cheddar apple pies have long, globe-trotting histories. Some believe the combo dates to 17th-century England, where fruit desserts were served with dairy accompaniments like custard or cheese. Over the next few centuries, the practice may have migrated to North America with English colonists. Today, recipes for apple pie with cheese are especially popular in corners of the US that have prominent dairy industries, like the Midwest and New England. Whether you pick up your cheddar from a local farmstand or the nearest supermarket, using quality cheese—not the shredded kind—will make this apple pie recipe shine.

Cheesy apple pie not your thing? Try out Our Favorite Apple Pie with ground cinnamon and nutmeg.

Recipe information

  • Total Time

    5 hour 30 minutes (includes chilling dough and cooling pie)

  • Yield

    8–10 servings



2½ cups (313 g) all-purpose flour
½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
½ lb. extra-sharp cheddar cheese, coarsely grated (2½ cups)
8 Tbsp. (1 stick) unsalted butter, cut into ½" pieces and chilled
¼ cup vegetable shortening, cut into ½" pieces and chilled

Filling and assembly:

1½ lb. Gala apples (about 3 medium)
1½ lb. Granny Smith apples (about 3 medium)
⅔ cup (133 g) granulated sugar
3 Tbsp. (23 g) all-purpose flour
1 Tbsp. fresh lemon juice
¼ tsp. kosher salt
1 Tbsp. unsalted butter, cut into small cubes and chilled
1 Tbsp. whole milk


  1. Crust:

    Step 1

    Pulse 2½ cups (313 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ½ lb. extra-sharp cheddar cheese, coarsely grated, in a food processor (alternatively, whisk ingredients to combine in a large bowl). Add 8 Tbsp. (1 stick) unsalted butter, cut into ½" pieces and chilled and ¼ cup vegetable shortening, cut into ½" pieces and chilled and pulse (or work the butter into the flour with your fingertips or a pastry blender) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 Tbsp. ice-cold water evenly over flour mixture and pulse (or gently stir with a fork) until incorporated.

    Step 2

    Squeeze a small handful; if dough doesn’t hold together, add more ice water, 1 Tbsp. at a time, pulsing (or stirring) until incorporated. Do not overwork dough or pastry will be tough. Turn out dough onto a work surface and divide in half; form each half into a 5" disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

    Do Ahead: Dough can be prepared up to 2 days ahead (keep refrigerated) or frozen up to 3 months.

  2. Filling and assembly:

    Step 3

    Put a foil-lined large baking sheet in middle of oven; preheat oven to 450°F.

    Step 4

    Peel and core 1½ lb. Gala apples and 1½ lb. Granny Smith apples, then slice ¼" thick. Toss apple slices with ⅔ cup (133 g) granulated sugar, 3 Tbsp. all-purpose flour (23 g), 1 Tbsp. fresh lemon juice, and ¼ tsp. kosher salt until evenly coated.

    Step 5

    Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13" round. Fit into a 9" pie plate. Roll out remaining piece of dough into an 11" round and chill until needed.

    Step 6

    Transfer apple mixture to bottom crust. Dot with 1 Tbsp. unsalted butter, cut into small cubes and chilled, then cover with 2nd pastry round. Trim edges, leaving a ½" overhang. Press edges together to seal, then fold under and crimp. Lightly brush top crust with 1 Tbsp. whole milk, then cut 5 (1"-long) vents.

    Step 7

    Place pie dish on prepared hot baking sheet and bake 20 minutes. Reduce oven to 375°F and bake until top of the pie is golden brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2–3 hours.

    Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich

    Editor’s Note: This recipe was first printed in the September 2009 issue of ‘Gourmet’ as ‘Apple Pie With Cheddar Crust.’ Head this way for more of our best apple desserts

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  • I give this 3 forks because I didn't care for it, but my husband and guests did. The crust, with the addition of cheese, turns out very flaky. I didn't care for the cheesiness of the crust, but my cheese-loving friends couldn't get enough. I was not excited about the filling as written, so added traditional apple pie spices. It's worth trying. I think I'd maybe try the crust with a shepherd's pie or other savory pie/tart. I just didn't love it with the apples.

    • Anonymous

    • vermont, where cheese with apple pie is actually the law

    • 9/7/2009

  • Excellent crust and easy to make!! It's a winner!!

    • lithal65

    • Chicago

    • 9/17/2009

  • Skeptical, I made this pie because my husband thought it sounded good. He agreed we should have gone with my instinct. We found the cheese crust too heavy (and noticed that one of our guests didn't eat it). I used Galas and Macouns, and found the Galas too sweet. I'm with the first reviewer who prefers the traditional apple pie spices. It's hard to ruin a homemade apple pie in New England in September, but this recipe did.

    • Anonymous

    • Newbury, Mass.

    • 9/28/2009

  • The crust is great but the creamy cheddar does nothing to cut the tartness of the apples. I will make this again but next time I will use all Gala or gingergolds (no Granny Smiths) and I will use the traditional apple pie spices. I did not find the crust to be too thick when made with a stand mixer.

    • Anonymous

    • New York

    • 10/3/2009

  • This was my first pie! I'm not a baker...baking intimidates me, so I tend to stay away. My friend brought me back some apples that she picked in MI, so I was inspired!! I followed the recipe to a T and thet pie turned out really yummy! Took me longer than I had thought, but I am a beginer. I was hoping that the cheddar crust would be a little stronger, next time I will add more cheese! Cheers.

    • shulka88

    • Chicago

    • 10/5/2009

  • I've always loved eating apples with cheese as a snack so I thought this sounded really good. When I made this, I only had Gala apples and it was delicious. The crust is awesome, way better than traditional apple pies in my opinion.

    • mmcassani

    • California

    • 10/28/2009

  • This pie is delicious! My husband loves apple pie, especially the kind with the crumbly topping, but after eating this one, he might have a new favorite! I'll definitely be serving this one for Thanksgiving!

    • rachelnmassey

    • san francisco, ca

    • 11/23/2009

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