1 Video | Photo: Apple and Cheese Pie Recipe
Ingredients
- Butter, for greasing the pie dish
- 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
- 1 cup coarsely grated sharp white Cheddar (4 ounces)
- 2/3 cup dark brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
- 1 egg white, beaten until frothy
Directions
Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.
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By MGG04
Overland Park, KS
on March 22, 2013
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This was a good apple pie but I thought the cheddar cheese left it a little too salty for my taste. I'm used to eating cheese and fruit together, so nothing to do with that combination, I just think that maybe a more subtle kind of cheese might go better in this recipe.
By JPNewhouse
on March 20, 2013
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This was the first apple pie I've ever made. It was so easy and my husband said it was the best pie he's ever had in his life!
By MrsDaniels
on March 17, 2013
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Made this today - very easy and delicious. Definitely need to put foil around the edge of the pie to prevent it from browning too quickly (I did this for the first 40 minutes and removed for the last 15 min or so.
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