Cheddar Apple Pie Recipe


Nutrition

Cal/Serving: 1,099
Daily Value: 55%
Servings: 8

High-Fiber, Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat72g111%
Saturated45g226%
Trans3g0%
Carbs100g33%
Fiber8g31%
Sugars65g0%
Protein7g13%
Cholesterol190mg63%
Sodium107mg4%
Calcium126mg13%
Magnesium29mg7%
Potassium419mg12%
Iron2mg11%
Zinc1mg4%
Vitamin A2345IU47%
Vitamin C20mg34%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg14%
Niacin (B3)2mg10%
Vitamin B60mg8%
Folic Acid (B9)65µg16%
Vitamin B120µg3%
Vitamin D1µg0%
Vitamin E3mg13%
Vitamin K12µg15%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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David Burke Kitchen

This is, hands down, the best apple pie recipe ever. I know it doesn't seem like it makes sense at first glance, but I promise you you'll never want to enjoy an apple pie without Cheddar cheese again. 

3.59091
Ratings44

INGREDIENTS

For Grandma Young's Vodka Soda Pie Crust :

  • 1 pound cold butter
  • 1 3/4 cups all-purpose flour
  • 1/2 cup chilled vodka
  • 1/2 cup soda water
  • 1/8 cup sugar
  • Pinch of salt

For the apple filling :

  • 12 Granny Smith apples, cored, quartered, and cut into 1/4 inch slices
  • Zest and juice from 2 lemons
  • 2 sticks unsalted butter
  • 1 1/4 cups dark brown sugar
  • Pinch of salt
  • 3 ounces bourbon
  • 1/4 cup flour
  • 2 ounces aged Cheddar cheese

DIRECTIONS

For Grandma Young's Vodka Soda Pie Crust :

Cut the butter into ¼ inch cubes. With your fingers, blend the butter into the flour, sugar, and salt until it becmoes pea-sized granules. Mix in the vodka and soda water. Divide the dough into two disks and wrap in plastic wrap. Refrigerate for at least 1 hour or until ready to use. 

For the apple filling :

Toss the apples in the zest and juice. In a large sauce pan, cook the butter until brown and nutty. Add the apples and stir. Add the remaining ingredients and cook until the apples are al dente. Don’t over cook. Pour filling onto sheet pan and let cool to at least room temperature

Preheat oven to 375 degrees. 

Roll out one disk of dough into a 16 inch circle that is ¼ inch thick. Line a deep-fluted-removable bottom tart pan with dough. Trim the top so that the dough is flush. Fill with the apples. Roll the second dish of dough to a 14 inch by 20 inch rectangle and cut into 1 inch strips to make a lattice on the top of the pie. Bake 1 hour. Remove the pie from the oven and grate 2 ounces of aged Cheddar cheese with a microplane over the top. Bake for 10 minutes more to brown the cheese.
 

Recipe Details

Servings: 8

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