Description
A cozy, golden pie where sweet spiced apples meet a savory, buttery cheddar crust.
Ingredients
Scale
- 2 3/4 cups all-purpose flour (spooned and leveled for accuracy)
- 2 1/4 teaspoons granulated sugar (for lightly sweetening the dough)
- 1 1/4 teaspoons salt (fine sea salt preferred)
- 1 1/4 cups unsalted butter (very cold and cut into cubes)
- 2/3 cup ice water (measured after chilling with ice)
- 1 1/4 cups sharp cheddar cheese (freshly grated for best melting)
- 1 large egg (for brushing the crust)
- 1 tablespoon milk (to mix with the egg wash)
- 2 teaspoons coarse sugar (for sprinkling on top optional)
- 10 large apples (peeled, cored, and sliced about 1/4-inch thick)
- 2/3 cup granulated sugar (for sweetening the filling)
- 1/3 cup all-purpose flour (to thicken the juices)
- 1 3/4 teaspoons ground cinnamon (for warm spice flavor)
- 1/3 teaspoon ground allspice (for subtle depth)
- 1/3 teaspoon ground cloves (for aroma)
- 1/3 teaspoon ground nutmeg (for warmth)
- 1/2 cup sharp cheddar cheese (freshly grated to mix into filling)
Instructions
- Combine the flour, sugar, and salt in a large bowl, then scatter the cold butter cubes over the top and cut them in until the mixture looks crumbly with some pea-sized pieces.
- Slowly drizzle in the icy water a little at a time, stirring gently after each addition, just until the dough starts clumping together and feels slightly tacky.
- Gently fold in the shredded cheddar, then turn the dough onto a floured surface and lightly work it into a cohesive mass without overmixing.
- Shape the dough into a ball, divide it in half, flatten each into a thick disc, wrap tightly, and refrigerate for at least two hours.
- In a large bowl, toss the sliced apples with sugar, flour, spices, and the remaining cheddar until everything is evenly coated, then set aside.
- On a floured surface, roll one chilled dough disc into a wide circle and carefully fit it into the pie dish, smoothing it gently into the corners.
- Spoon the apple mixture evenly into the prepared crust, spreading it out so the filling sits level.
- Roll out the second dough disc and place it over the filling, either as a full top crust or a decorative design, then seal and shape the edges as desired.
- Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using, then place the pie in the refrigerator while the oven heats.
- Preheat the oven to 400°F (204°C), set the pie on a baking sheet, and bake for 25 minutes until the crust begins to set.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35–40 minutes, shielding the edges if they darken too quickly.
- Remove the pie from the oven and let it cool at room temperature for at least three hours so the filling can properly set before slicing.
Notes
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 60 mg