Cheddar Cheeze-It Apple Pie

Cheddar Cheeze-It Apple Pie
Staff Writer

Patricia Stagich

Adapted from one of chef David Burke's creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers. 

Click here to see 6 Easy Cheez-It Recipes

8
Servings
796
Calories Per Serving
Deliver Ingredients

Notes

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.

Ingredients

For the 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
  • 1  Cup  crushed Cheez-Its
  • 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

Directions

For the pie crust

Cut the butter into ¼-inch cubes. With your fingers, blend the butter into the flour, sugar, Cheez-Its, and salt until it becomes 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 overcook. Pour filling onto sheet pan and let cool to at least room temperature

Preheat oven to 375 degrees. 

Roll out 1 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-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
64g
91%
Sugar
12g
13%
Saturated Fat
52g
100%
Carbohydrate, by difference
46g
35%
Protein
6g
13%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
105mg
11%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
79µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
55mg
17%
Niacin
3mg
21%
Phosphorus, P
170mg
24%
Selenium, Se
5µg
9%
Sodium, Na
450mg
30%
Water
63g
2%
Zinc, Zn
1mg
13%

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.