Cheddar Apple Pie

Cheddar Apple Pie
Staff Writer
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. 

8
Servings
510
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.
 

Nutritional Facts

Total Fat
20g
29%
Sugar
8g
9%
Saturated Fat
10g
42%
Cholesterol
43mg
14%
Carbohydrate, by difference
63g
48%
Protein
19g
41%
Vitamin A, RAE
153µg
22%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
432mg
43%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
117µg
29%
Iron, Fe
5mg
28%
Magnesium, Mg
40mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
442mg
63%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
878mg
59%
Thiamin
1mg
91%
Water
67g
2%
Zinc, Zn
2mg
25%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.