Vermont Cheddar-Crust Apple Pie
A classic apple pie made with tart local baking apples, baked in a flaky pastry shell shot through with grated sharp cheddar. The cheese adds a savory edge that plays against the sweet-tart filling.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •9-inch pie dish
- •Food processor or pastry cutter
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 22
- carbs
- 54
- protein
- 7
- calories
- 430
Instructions
- 1
Pulse the flour, salt, and cold butter in a food processor. Stop when pea-sized crumbs form.
- 2
Add the shredded cheddar. Pulse briefly just to mix it in.
- 3
Drizzle in ice water 1 tablespoon at a time. Pulse just until the dough clumps together.
- 4
Divide the dough in two and shape into flat disks. Wrap them and chill for at least 1 hour.
- 5
Toss the sliced apples with sugar, cinnamon, lemon juice, and cornstarch.
- 6
Roll out one disk and fit it into a pie dish. Fill the crust with the apple mixture.
- 7
Roll out the second disk and place it on top. Pinch the edges to seal and cut small slits for steam.
- 8
Bake at 400°F for 20 minutes. Lower the heat to 375°F and bake for 30-35 minutes until golden and bubbling.
- 9
Cool the pie for at least 2 hours before slicing so the filling sets.
Chef's tips
Keep the butter, cheese, and water ice cold. This helps the crust bake up light and flaky instead of tough.
Storage
Cover loosely and store at room temperature for up to 2 days, or refrigerate for up to 5.
Reheating
Warm individual slices in a 300°F oven for 10 minutes to crisp the crust again.
Common mistakes to avoid
- •Mixing the dough too much, which melts the cold fat and makes the crust tough.
- •Cutting the apple slices too thick, which leaves the filling watery and undercooked.
Serving suggestions
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