Vermont Cheddar Apple Pie
Apple season is upon us, and no one does apple pie quite like Vermont! The secret is in the cheddar baked crust, which is laminated throughout the dough, giving this pie a sharp bite to compliment the sweet cinnamon apple filling.
We can’t be sure just how long Vermont has been churning out cheddar apple pies, but somewhere between the 17th and 18th century this unlikely pairing made it’s way to the states from England. First as a dairy-based or custard topping which then transformed to the cheese-topped pie we know today. And to tweak things further, this pie has sharp cheddar baked right into the crust for the ultimate sweet-salty-sharp combo!
For the best cheddar apple pie, we recommend shredding your own cheese versus the bagged and pre-shredded versions. The starch added to shredded cheese can slightly change the texture of the filling and the dough. And don’t forget to pick your apples specifically for pie making. The best apples for pie filling are those who can stand up to the baking process. Choose varieties like Granny Smith, Golden Delicious, or even Honeycrisp!
Cheddar Apple Pie
For the crust
- 2½ cups flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup freshly shredded sharp cheddar cheese
- 16 tablespoons (1 cup) chilled unsalted butter, cut into pieces
- ½ cup ice cold water
- 1 egg + 1 tablespoon of milk, beaten, for egg wash
For the filling
- 3-5 Granny Smith Apples, peeled cored, and sliced 1 inch thick
- 1/3 cup Sugar
- 1 teaspoon Ground Cinnamon
- 2 tablespoons flour
- 1 teaspoon apple pie spice
- ¼ cup Shredded Sharp Cheddar Cheese
- Preheat oven to 375F.
- Make the pie crust: In a large bowl whisk the flour, sugar, and salt until combined. Add the cubed butter and using a fork or pastry cutter, work in the butter until there are no large chunks and the flour looks sandy. Add the cold water 2 tablespoons and a time and stir until a wet dough forms. Fold in the cheddar cheese with a silicone spatula, then place the dough on a lightly floured work surface. Continue to fold the dough in on itself, making sure all the flour and fat have mixed. Divide into two rounds and wrap in plastic wrap. Refrigerate while you make the filling.
- Make the filling: In a large bowl combine all of the filling ingredients and toss to coat. Next, roll out the chilled down on a floured work surface to about ½ to ¼ inch thick rectangle (or round if using a pie dish). Gently move the dough to the prepared dish and press into the edges of the pan. Trim any excess overhang of dough, then add the filling. Repeat with the remaining dough and top the pie, trimming any excess dough and pinching the edges to seal.
- Cut a few slits on the upper pie crust to allow steam to vent, then brush the dough with the egg wash. Bake for 20-30 minutes, then once the crust begins to brown, cover with foil and bake for an additional 30 minutes or until the apples are fork tender. Let the pie rest for at least 2 hours before serving for best results.
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