Cheddar Apple Pie

David Burke Kitchen


For Grandma Young's Vodka Soda Pie Crust

  • 1 Pound  cold butter
  • 1 3/4 Cup  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
  • sticks unsalted butter
  • 1 1/4 Cup  dark brown sugar
  •  Pinch of  salt
  • 3 Ounces  bourbon
  • 1/4 Cup  flour
  • 2 Ounces  aged Cheddar cheese

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. 


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.

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