For some people, apple pie just isn’t the same without a slice of cheddar cheese melted on top or served on the side. This recipe does that custom one better by mixing the cheese right into the crust, so you can enjoy the combination of flavors in every bite. The method for making the crust is a simple variation on the standard pâte brisée recipe—shredded cheese is added to the dry ingredients with the butter to form the dough.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1
2
4
3
1
1
Need to make a substitution?
Preparation
Step 1
On a lightly floured surface, roll each disk of dough to a 13-inch round, 1/8 inch thick. Transfer 1 round to a parchment-lined rimmed baking sheet for top crust; refrigerate. Fit second round into a 9-inch pie plate for bottom crust. Trim dough, leaving a 1-inch overhang.
Step 2
Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice, tossing into bowl with lemon juice as you work. Add flour, sugar, cinnamon, and salt; toss to combine.
Step 3
Fill bottom crust with apple mixture, piling high in center; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold under to form edge, and press to seal. Using thumb and forefinger, crimp dough along rim. With a paring knife, cut 5 small slits in center of pie to let steam escape.
Step 4
Preheat oven to 425°F, with rack in lowest position. Place pie plate on a parchment-lined rimmed baking sheet. Bake 20 minutes; reduce heat to 375°F, and bake until crust is golden brown and juices are bubbling, 60 to 70 minutes more. (If edge browns too quickly, tent pie with foil.) Let pie cool completely on a wire rack, at least 4 hours or up to overnight, before serving.