2 pounds of Cortland apples, peeled, cored and thinly sliced (that's 10-12 apples)
2 discs cheddar cheese pie crust
For the sauce:
4 tablespoons butter
¼ cup cornstarch
¾ cup dark brown sugar, loosely packed
1 teaspoon kosher salt
2 teaspoons cinnamon
¾ cup apple cider
juice from ½ a lemon
Egg wash:
1 egg, room temperature
1 tablespoon homogenized milk
Takes ,
serves 8.
Instructions
Take the pie dough out of the fridge one hour before you begin.
Preheat oven to 400°F with the rack in the middle position.
Prepare the sauce: Melt butter in a small saucepan on medium-high heat. Add cornstarch and stir to combine. Add brown sugar stirring until completely melted. Sprinkle then stir in salt and cinnamon followed by apple cider. Stir while the sauce comes to temperature and thickens. Remove from heat and stir in lemon juice. Cover surface with wrap, placing it directly onto the surface to prevent film from forming. Set aside.
Prepare apples: Wash, peel and core apples. Slice thinly and uniformly. Place into a large bowl. Drizzle with a bit of the sauce, then gently toss. Continue adding sauce and tossing in small increments until all of the apples are completely coated. Set aside.
Assemble the pie: Lightly flour work surface, rolling pin and both sides of the first disc of dough. Roll it out an 11- to 12-inch circle, 1/4-inch thick. Transfer to a 9-inch pie plate, pushing the dough into the bottom. Trim excess dough away from the edge of the plate.
Using two spoons, transfer a small quantity of the apples into the pie plate. Move apples about until they all lay flat, creating layers. Repeat until all the apples are in the plate.
Roll out the second disc of dough and transfer it onto the top over the pie, covering the apples. Trim excess dough along the edge of the pie plate. Gently press the two edges together, then crimp the crust in an attractive pattern.
Add egg wash: Whisk egg and milk together in a small bowl. Brush egg wash across the top and edge of the pie.
Cut vents: Using a sharp knife, gently cut into the top of the pie to create vents for the steam to escape, creating an attractive pattern.
Place pie onto a foil-lined baking sheet, transfer to oven and bake for 55-60 minutes, rotating the pie at the 30 minute mark. Bake until top is golden.
Cool pie for 2 - 3 hours to set before serving. Serve with vanilla ice cream, spooning any of the sauce remaining in the bottom of the pie plate over the ice cream before you serve.
Mom’s Apple Pie with Cheddar Cheese Crust
Ingredients
For the pie:
2 pounds of Cortland apples, peeled, cored and thinly sliced (that's 10-12 apples)
2 discs cheddar cheese pie crust
For the sauce:
4 tablespoons butter
¼ cup cornstarch
¾ cup dark brown sugar, loosely packed
1 teaspoon kosher salt
2 teaspoons cinnamon
¾ cup apple cider
juice from ½ a lemon
Egg wash:
1 egg, room temperature
1 tablespoon homogenized milk
Directions
Take the pie dough out of the fridge one hour before you begin.
Preheat oven to 400°F with the rack in the middle position.
Prepare the sauce: Melt butter in a small saucepan on medium-high heat. Add cornstarch and stir to combine. Add brown sugar stirring until completely melted. Sprinkle then stir in salt and cinnamon followed by apple cider. Stir while the sauce comes to temperature and thickens. Remove from heat and stir in lemon juice. Cover surface with wrap, placing it directly onto the surface to prevent film from forming. Set aside.
Prepare apples: Wash, peel and core apples. Slice thinly and uniformly. Place into a large bowl. Drizzle with a bit of the sauce, then gently toss. Continue adding sauce and tossing in small increments until all of the apples are completely coated. Set aside.
Assemble the pie: Lightly flour work surface, rolling pin and both sides of the first disc of dough. Roll it out an 11- to 12-inch circle, 1/4-inch thick. Transfer to a 9-inch pie plate, pushing the dough into the bottom. Trim excess dough away from the edge of the plate.
Using two spoons, transfer a small quantity of the apples into the pie plate. Move apples about until they all lay flat, creating layers. Repeat until all the apples are in the plate.
Roll out the second disc of dough and transfer it onto the top over the pie, covering the apples. Trim excess dough along the edge of the pie plate. Gently press the two edges together, then crimp the crust in an attractive pattern.
Add egg wash: Whisk egg and milk together in a small bowl. Brush egg wash across the top and edge of the pie.
Cut vents: Using a sharp knife, gently cut into the top of the pie to create vents for the steam to escape, creating an attractive pattern.
Place pie onto a foil-lined baking sheet, transfer to oven and bake for 55-60 minutes, rotating the pie at the 30 minute mark. Bake until top is golden.
Cool pie for 2 - 3 hours to set before serving. Serve with vanilla ice cream, spooning any of the sauce remaining in the bottom of the pie plate over the ice cream before you serve.
Mom’s Apple Pie with Cheddar Cheese Crust
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Layers of thinly sliced apples coated in a salty-sweet caramel-style sauce, then baked in a buttery crust studded with cheddar cheese…
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!
Before I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something.
Because it’s so flavourful and downright scrumptious, you better PIN this recipe now. We suggest pinning it to a PIE BOARD, a BEST DESSERT page and your FAVOURITES tab! We’d also love if you told everyone about it. When a recipe is this good, we think the whole world should know. So, hello world!
Before listing out a few key steps, one suggestion: please watch the VIDEO we created for this recipe before making it. Grab a favourite warm bevvie or glass of wine and follow along as we present a step-by-step guide on how to make it. It’s a great starting point if only to prove that this awesome apple pie recipe is way easier than you might think!
Okay, enough said. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST:
THE GOODS
We believe every truly great pie begins with the best ingredients. There are three key parts to making this pie where choice ingredients get put to the test. More about each a bit further down.
The one high-level consideration regarding all ingredients – do your best to track down and use organic. If those organic ingredients are locally sourced and or grown, even better. This pie, and your tummy, will thank you for it!
THE CRUST
My mom gets credit for this idea, she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. It was pleasure working through the concept and making a number of pies along the way to get it right.
You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. This pie is all about that time-honoured pairing of apples and cheddar cheese.
SAUCE TOSS
While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our WILD BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. Easy, peasy.
While developing this recipe, my mind went in a different direction. I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. Then it hit me, what if I prepared a sauce for the apples first?
Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. This time I really, really mean it – just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.
APPLES
What haven’t I already said about this most beloved fruit? Although you’ve seen me put them to good use in this savoury CRUNCHY APPLE SALAD and in dessert recipes like our FRIENDSHIP CAKE and OMA’S APPLE CAKE, apples are most memorably used here to make this pie.
Although “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. In my mind, their top “pick me for pie” selling feature is that they don’t brown as quickly after peeling as other varieties do.
Two tips on preparing them for the recipe: go slow and slice them evenly and thinly to help create an attractive look when we layer them inside the shell. Uniform slices also cook evenly throughout. The second thing is that we crafted the recipe by weight, so make sure you have two pounds of apple after they’ve been peeled, cored and thinly sliced.
ASSEMBLY LINE
Pulling the various components of this pie together is very easy and I’m sending you all my best pie-making good vibes. Basically, you’ll gently toss the apples in the sauce, then it’s a quick roll out of the dough for the bottom of the pie. So far, so good!
Next up, we transfer the apples into the dough-lined pie plate. Important: spoon the apples in instead of pouring them, and move them about so that they lay flat on top of each other. Think of layers upon layers of apple.
Final steps are to cover the filled pie with the upper crust, brush with an egg wash, cut slits into the dough for air vents, then bake! It’s all wonderfully straightforward.
REST STOP
After the pie has baked, we suggest giving it a few hours to settle. We found the pie stays warm, and don’t worry, it stays hot enough for the vanilla ice cream to ever-so-slowly melt while you enjoy. If you have the gumption, make our HOMEMADE VANILLA ICE CREAM to go with it. It’s quite perfect!
SURPRISE
We had a wonderful surprise happen that we know you’ll love. After serving up the first two wedges of pie, we noticed a tiny bit of that caramel-like sauce oozing into the bottom of the pie plate. If you have a small teaspoon handy, gather up a bit of it and drizzle it over the ice cream. Just saying… XO!
Thanks so much for following along on the journey to homemade pie nirvana. We’re all quite tickled with the results, yet I for one am not surprised. My mom served each and every pie she made for her dearest family and friends with her secret ingredient: love. I guess I did the same!
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, the best pie I ever made… yet!
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Ingredients
For the pie:
2 pounds of Cortland apples, peeled, cored and thinly sliced (that's 10-12 apples)
2 discs cheddar cheese pie crust
For the sauce:
4 tablespoons butter
¼ cup cornstarch
¾ cup dark brown sugar, loosely packed
1 teaspoon kosher salt
2 teaspoons cinnamon
¾ cup apple cider
juice from ½ a lemon
Egg wash:
1 egg, room temperature
1 tablespoon homogenized milk
Directions
Take the pie dough out of the fridge one hour before you begin.
Preheat oven to 400°F with the rack in the middle position.
Prepare the sauce: Melt butter in a small saucepan on medium-high heat. Add cornstarch and stir to combine. Add brown sugar stirring until completely melted. Sprinkle then stir in salt and cinnamon followed by apple cider. Stir while the sauce comes to temperature and thickens. Remove from heat and stir in lemon juice. Cover surface with wrap, placing it directly onto the surface to prevent film from forming. Set aside.
Prepare apples: Wash, peel and core apples. Slice thinly and uniformly. Place into a large bowl. Drizzle with a bit of the sauce, then gently toss. Continue adding sauce and tossing in small increments until all of the apples are completely coated. Set aside.
Assemble the pie: Lightly flour work surface, rolling pin and both sides of the first disc of dough. Roll it out an 11- to 12-inch circle, 1/4-inch thick. Transfer to a 9-inch pie plate, pushing the dough into the bottom. Trim excess dough away from the edge of the plate.
Using two spoons, transfer a small quantity of the apples into the pie plate. Move apples about until they all lay flat, creating layers. Repeat until all the apples are in the plate.
Roll out the second disc of dough and transfer it onto the top over the pie, covering the apples. Trim excess dough along the edge of the pie plate. Gently press the two edges together, then crimp the crust in an attractive pattern.
Add egg wash: Whisk egg and milk together in a small bowl. Brush egg wash across the top and edge of the pie.
Cut vents: Using a sharp knife, gently cut into the top of the pie to create vents for the steam to escape, creating an attractive pattern.
Place pie onto a foil-lined baking sheet, transfer to oven and bake for 55-60 minutes, rotating the pie at the 30 minute mark. Bake until top is golden.
Cool pie for 2 - 3 hours to set before serving. Serve with vanilla ice cream, spooning any of the sauce remaining in the bottom of the pie plate over the ice cream before you serve.
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