I can’t get enough of this Apple Cheddar Pie recipe! It’s so perfect for fall baking!
I love love love love love fall! Do see all that love there? It’s real. This is by far the most wonderful time of year! The cool breezes, changing colors and of course, the clothes! All make my love affair with this season a very seductive one. Oh and then theres the food… how could I forget. This year’s first fall recipe on the line up is Apple Cheddar Pie! I took a baby shortcut and used a box mix for the pie crust, I put my own twist on it though with the cheese. If you have a super excellent pie crust recipe that doesn’t recipe jumping through hoops, send it my way!
The hint of black pepper adds a nice little touch to this savory, sweet dessert.
See those ingredients? Easy as pie.
For the full tutorial, check out my post on Brit!
Golden flaky cheesy crust… why didn’t I eat this for breakfast?
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Apple Cheddar Pie
– 3 cups sliced Granny Smith Apples (about 3 large apples)
– 1/4 cup sugar
– 1/4 brown sugar
– 2 tablespoons butter
– 2 teaspoons fresh lemon juice
– 1/2 tablespoon black pepper
For cheddar cheese crust:
– 1 package pie crust mix
– 1 cup grated extra sharp cheddar cheese
– flour for dusting
1. Begin by coring the apples. Next remove skin from apples and slice very thin, about 1/8th of an inch.
2. Toss apple slices with fresh lemon juice. Add black pepper. Stir and set aside.
3. Next mix pie crust according package and stir in grated cheese. Separate into two equal parts.
4. On a lightly floured surface, roll out pie crust until 1/4 inch thin. Place rolled out crust into 9 inch baking dish. Reserve second crust for top.
5. In a small pot, combine butter, sugars, one teaspoon lemon juice with 1/3 cup of water. Stir over medium low heat for about 10 minutes or until liquid reduces down and becomes slightly sticky. Be careful not to burn the sugar.
6. Pour liquid over apples and stir making sure everything is covered.
7. Place apples into pie dish. Cover with the second pie crust.
8. Using a knife cut slits into top of pie crust. This will let the steam escape. Crease the edges of the top and bottom pie crusts and cover edges of pie crust with foil.
9. Bake at 350 degrees for 35 minutes. Remove foil from edges and bake another 10 minutes for until crust is golden brown. Let pie sit for 4 hours or over night before slicing. Done!
Pro tip: Place pie dish on top of baking sheet, this will catch and liquid that bubbles out and save you from cleaning your oven.
What is your favorite fall pie flavor?
Lee Stokes Hilton
This pie looks completely delicious, and I love the idea of the cheddar in the crust.
So glad you like it Lee! And my motto is one can never have too mic cheese!