Apple Cheddar Pie
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Apple Cheddar Pie
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You must try this amazing and unique blend of sweet apples and sharp cheddar in this Apple Cheddar Pie! Wrapped in a flaky cheddar crust, it balances sweet and savory flavors perfectly.
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Ingredients
Cheddar Crust
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup shortening
- 4-5 tablespoons water
- 1 cup sharp cheddar shredded
Filling
- 8 cups apples sliced
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup sharp cheddar shredded
Egg Wash
- 1 egg white
- 1 tablespoon water
Instructions
- In a medium bowl stir together 2 ½ cups all-purpose flour and ½ teaspoon salt. With a pastry blender, cut in ⅔ cup shortening till pea-sized. Toss the 1 cup sharp cheddar in the mixture until it's evenly distributed.
- Sprinkle 4-5 tablespoons water in one tablespoon at a time, tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much, or the crust will be hard.
- Form it into a ball and spit it in half. Roll out half on the floured surface, wrapping the remaining half in plastic wrap. Chill in the fridge until you need it.
- As you roll out the dough, turn and flour it a few times till it's the size you need to cover your pie dish, leaving a 1/2-1 inch overhang.
Filling
- In a large bowl, mix the 8 cups apples slices with 1 tablespoon lemon juice and the ½ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamonand ¼ teaspoon ground nutmeg together. Fold in ⅓ cup sharp cheddar—place in the fridge for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.
Assembly and Baking
- Pour the apples into the pie pan. Arrange as needed to make room for more apples, ensuring there aren't gaps or pockets.
- Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits at the top of the pie to allow steam to escape.
- Mix together 1 egg white and 1 tablespoon water, then brush over the top of the pie and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
- Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set.
Nutrition Information
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Calories
668kcal
(33%)
Carbohydrates
84g
(28%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
3g
Cholesterol
25mg
(8%)
Sodium
370mg
(15%)
Potassium
272mg
(8%)
Fiber
6g
(24%)
Sugar
34g
(68%)
Vitamin A
343IU
(7%)
Vitamin C
9mg
(10%)
Calcium
201mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 84g | 28% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 3g | 150% |
| Cholesterol | 25mg | 8% |
| Sodium | 370mg | 15% |
| Potassium | 272mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 34g | 68% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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