Cheddar Apple Pie

Staff Writer
Cheddar Apple Pie
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
1065
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
  • 2 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.
 

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.

Nutritional Facts

Total Fat
72g
100%
Sugar
51g
N/A
Saturated Fat
45g
100%
Cholesterol
190mg
63%
Protein
7g
14%
Carbs
86g
29%
Vitamin A
613µg
68%
Vitamin B12
0.2µg
3.4%
Vitamin B6
0.1mg
6.9%
Vitamin C
8mg
13%
Vitamin D
1µg
N/A
Vitamin E
3mg
13%
Vitamin K
15µg
18%
Calcium
109mg
11%
Fiber
9g
34%
Folate (food)
23µg
N/A
Folate equivalent (total)
87µg
22%
Folic acid
42µg
N/A
Iron
2mg
11%
Magnesium
27mg
7%
Monounsaturated
18g
N/A
Niacin (B3)
2mg
10%
Phosphorus
123mg
18%
Polyunsaturated
3g
N/A
Potassium
424mg
12%
Riboflavin (B2)
0.3mg
15.7%
Sodium
141mg
6%
Sugars, added
25g
N/A
Thiamin (B1)
0.3mg
18.8%
Trans
3g
N/A
Zinc
0.7mg
4.5%

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