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Cheddar Crusted Apple Pie

Prep Time20 minutes
Cook Time1 hour
Resting Time3 hours
Total Time3 hours 20 minutes
Servings: 1 pie

Ingredients

For the pie crust:

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • sticks unsalted butter cold
  • cup vegetable shortening cold
  • ½ cup cold water
  • 1 cup shredded sharp cheddar cheese
  • 1 large egg

For the filling:

  • 10 cups sliced apples no more than ¼-inch thick
  • ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground allspice
  • teaspoon ground cloves
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice

Instructions

For the pie crust:

  • Add flour, sugar, shredded cheddar cheese, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
  • Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours.
  • Remove one disk of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 400 degrees.
  • Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9 inch pie pan that is 2 inches deep (deep dish pie pan). Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Fold over excess edges and press into a smooth or fluted edge, ensuring that the whole outside edge is the same thickness. Chill while you make the filling.

For the filling:

  • Peel and core tthe apples. Slice the apples into ¼-inch slices and place into large bowl. Add the sugar, flour, salt, cinnamon, nutmeg, cloves, allspice, and lemon juice. Toss the mixture together until combined. Add the filling to the chilled pie crust and spread to create an even layer. Place the filled pie back into the refrigerator.

Finishing the pie:

  • Roll out the second disk of dough into a big circle about 12 inches in diameter. Slice the dough into 1-inch strips. Remove the filled pie crust from refrigerator. Place 4 to 5 strips of dough on top of the filled pie with about 1 inch between each strip. Starting with the strip of dough farthest on the left, pull back every other strip of dough halfway. Add 1 strip of dough perpendicular to the others in the middle of the pie, and fold over the strips that were pulled back to make a basket weave. Pull back the strips of dough that were not pulled back in the last round. Add another strip of dough about 1 inch below the middle horizontally. Fold over the pieces of dough that were pulled back. Repeat the process until you’ve completed a lattice pattern. Fold over the excess dough at the ends of the strips and press into the edges to make a thick crust. If you have enough dough, flute the edges. If not, keep them smooth and round. Place the prepared pie into the freezer to chill for 10 minutes before baking.
  • Make the egg wash by whisking together the egg and water. Remove the pie from freezer. Brush the top of the crust with the egg wash. Sprinkle with coarse sugar. Place pie into a preheated oven and bake for 30 minutes. Remove pie and cover with aluminum foil. Bake for another 20-25 minutes. You'll know it's done when the crust is deep, golden brown.
  • Let pie cool for at least 3 hours before cutting. Store leftovers in the refrigerator for up to 3 days.