Apple Pie with Cheddar Crust

Name: Apple Pie with Cheddar Crust
Yield: 4 servings
Ingredients: 2.5 cup all-purpose flour; 0.5 tsp salt; 0.5 lb extra-sharp Cheddar , coarsely grated; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 0.25 cup cold vegetable shortening , cut into 1/2-inch pieces; 6 tbsp ice water; 1 tbsp milk; 1.5 lb Gala apples; 1.5 lb Granny Smith apples; 0.67 cup sugar; 3 tbsp all-purpose flour; 1 tbsp fresh lemon juice; 0.25 tsp salt; 1 tbsp cold unsalted butter

From the kitchen of Carly

Sharp white Cheddar transforms the buttery crust into something savory and complex, cutting through the sweetness of Gala and Granny Smith apples. This isn't your grandmother's apple pie. It's better.

Cheddar in pie crust sounds like a gimmick until you taste it. The salt and sharpness wake up the apples, and the cheese gets funky and deep as it bakes into a crisp, flaky shell. This is the kind of pie that makes people lean in for a second bite and ask what you did different. It's a small trick that lands.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2 1/2 cupall-purpose flour
1/2 tspsalt
1/2 lbextra-sharp Cheddar , coarsely grated
1 stickcold unsalted butter, cut into 1/2-inch pieces
1/4 cupcold vegetable shortening , cut into 1/2-inch pieces
6 tbspice water
1 tbspmilk
1 1/2 lbGala apples
1 1/2 lbGranny Smith apples
2/3 cupsugar
3 tbspall-purpose flour
1 tbspfresh lemon juice
1/4 tspsalt
1 tbspcold unsalted butter

Instructions

In a large bowl, stir together the flour, salt, and grated cheddar until combined (or pulse everything in a food processor). Add the butter and shortening, then work them in with your fingertips or a pastry blender, or keep pulsing, just until the mixture looks like coarse meal with some pea-size lumps of butter still visible. Drizzle 6 tablespoons of ice water evenly over the top and stir gently with a fork, or pulse, until it comes together.
Pinch a small handful of dough: if it crumbles apart, drizzle in more ice water 1 tablespoon at a time, stirring or pulsing after each addition. Stop as soon as it holds. Overworking the dough makes for a tough crust, so show restraint.
Turn the dough out onto a clean work surface, divide it in half, and press each portion into a 5-inch disk. Wrap both disks in plastic wrap and refrigerate until firm, at least 1 hour.
Set a foil-lined large baking sheet on the middle rack and preheat the oven to 450 degrees F.
Peel, core, and slice the apples 1/4 inch thick. In a large bowl, toss them with the sugar, flour, lemon juice, and salt until every slice is evenly coated.
On a lightly floured surface, roll one disk of dough (keep the other refrigerated) into a 13-inch round with a lightly floured rolling pin, then fit it into a 9-inch pie plate. Roll the second disk out into an 11-inch round.
Pile the filling into the shell and dot the top with the tablespoon of cold butter. Lay the second round over the filling and trim both edges to leave a 1/2-inch overhang. Press the edges firmly together to seal, then fold them under. Brush the top crust lightly with milk and cut 5 vents, each about 1 inch long.
Slide the pie onto the hot baking sheet and bake for 20 minutes. Lower the oven to 375 degrees F and continue baking until the crust is deep golden brown and the filling is visibly bubbling through the vents, about 40 minutes more. Let the pie cool until warm or fully at room temperature, 2 to 3 hours, before slicing.

Tips from the kitchen

Keep your butter and shortening cold and work fast; warm fat makes tough, dense crust. The cold pea-size chunks steam during baking and create those tender flaky layers.
Gala and Granny Smith together matter. Galas bring sweetness and softness, Grannys add snap and tartness. Mixed, they hold their shape and don't turn to mush.
Brush the top crust with milk, not egg wash. Milk gives you a matte golden finish that lets the cheese show, not a shiny shellacked look.

Variations

Sharp white Cheddar only: Skip the Granny Smiths and use all Galas for a sweeter, softer pie that leans into the apple-and-cheese comfort.
Aged Gouda instead of Cheddar: Gouda is nuttier and caramelizes beautifully, giving the crust a smoky sweetness.
Cheddar and thyme: Add 1 tablespoon fresh thyme leaves to the filling for herbal depth that plays nicely with the cheese.
Cheddar cranberry apple: Swap half the apples for fresh cranberries and bump the sugar to 3/4 cup. The tart berry and sharp cheese are a natural pair.

Make ahead and storage

Cool to room temperature before serving. Leftovers keep covered at room temperature for 1 day, then refrigerate up to 3 days. Freeze baked pie up to 2 months (thaw at room temperature). Reheat a cold slice uncovered in a 350°F oven for 10 to 12 minutes if you want the crust to crisp up again.