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Prep 35 mins
Cook 50 mins
Family favourite!! Cheese and apple pie belong together.
Make and share this Cheddar Crust Granny Smith Apple Pie recipe from Food.com.
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup cold butter, , cubed
- 1 cup shredded aged sharp cheddar cheese
- 1⁄2 cup milk
- 1⁄2 cup lightly packed brown sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 4 large granny smith apples, peeled, cored and thickly sliced
- 2 tablespoons shredded aged sharp cheddar cheese (optional)
- In a food processor, combine flour and salt.
- Add butter.
- Pulse until mixture resembles coarse crumbs.
- Add cheese.
- With machine rumming, drizzle in milk, processing just until dough comes together.
- Press dough into ball.
- Wrap in plastic, let rest in refrigerator for 30 minutes.
- In a large bowl, mix together brown sugar, flour lemon rind, cinnamon and ginger.
- Add apples and toss to coat, set aside.
- Between two sheets of waxed paper, rollout dough into 13 inch circle.
- Transfer to large baking sheet.
- Spoon apple mixture into centre.
- Fold sides up over filling, leaving filling exposed in centre.
- Fold edge of pastry over to make finished edge.
- Bake on lower rack in 425 degree oven for 20 minutes, reduce heat to 350 degrees and bake for 30 mintes or until fruit is tender and crust is golden.
- Remove from oven and sprinkle with cheese, if using.
- Let cool before serving.
I was so pleased to find this recipe, as I too love apple/cheddar. The recipe is very easy to follow, and I really liked using the food processor for the crust (which is how I do my typical pie crust too). The filling was absolutely divine, one of the best I've made for an apple pie, but I did have a wee problem with the crust. I only made two small changes to the filling, both out of necessity due to what I had on hand: I used northern spy apples instead of granny smith (northern spy apples are great pie apples) and I used fresh lime zest instead of lemon. The filling was yummy even before it was baked, and the final product...oh my! Delicious! The crust came together easily, but I believe the 30 minutes of chilling time was insufficient since, after I rolled out the crust, the wax paper stuck to the crust badly. I had to slip the rolled-out crust onto a baking sheet and stash it in the fridge for another 15 minutes just so the paper would peel off properly. When tasting the finished pie, I felt that it would be an amazing crust for a savoury meat pie, but for a dessert it needs a little touch of sweetness, and I'll add a little sugar to the crust next time. Just my sweet tooth, I guess. And, unfortunately, I found the baked crust not as flaky as I would have liked, which I suspect is a combination of using all-butter plus adding cheese and using milk instead of water. Maybe subbing some Crisco for some butter will help here; I'll find out next time I make this. Despite the little bump in the road concerning the crust, I am very pleased with this pie: dessert was enjoyed by all (the rustic look of this pie is wonderful, very different) and this recipe is a real keeper for me. Thanks so much for posting it, Dorothy; I'm surprised it hadn't been reviewed until now!