Delicious Living
  • 1 Buttery Pie Crust, unbaked, chilled
  • 3/4 cup grated sharp white cheddar cheese
  • 2/3 cup all-purpose flour
  • 1 tablespoon natural cane sugar
  • 1/8 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into chunks
  • 2 tablespoons cold evaporated skim milk
  • 3 Braeburn apples (about 1½ pounds)
  • 3 Granny Smith apples (about 1½ pounds)
  • Zest and juice of ½ lemon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup natural cane sugar
  • 3 tablespoons all-purpose flour

Apple Pie with Cheddar Cheese Crust

Kimberly Lord Stewart | Delicious Living
  • Serves: 12 people
  • Calories per serving: 290

Apples and cheese: a classic combination. If you cut the apples early, sprinkle with lemon juice and drain before proceeding. Get the recipe for Buttery Pie Crust.

  1. Roll out pie crust; fit into a 9-inch, deep-dish pan. Refrigerate until ready to use.
  2. Place cheese, flour, sugar, and salt in a food processor; stir. Pulse in butter, forming large chunks. Add milk and pulse just until dough holds together. Collect dough into a ball and flatten into a thick disk. Wrap in plastic and refrigerate for 30 minutes.
  3. Preheat oven to 425°. Peel and thinly slice apples. Transfer to a large bowl and toss with lemon zest and juice. Stir in spices, sugar, and flour; toss until coated. Remove pie plate from fridge; pour in apple mixture.
  4. Roll out cheesy dough and fit over top of pie. Trim and flute edges. Cut 5 steam vents, about 1½ inches long, in crust. Bake for 20 minutes. Reduce heat to 350° and bake 40–45 minutes more, until crust is brown and filling is bubbly. Check crust and cover lightly with foil if it’s getting too brown. Serve warm (reheat at 350° for 20 minutes).

PER SERVING: 290 cal, 12g fat (3g mono, 1g poly, 8g sat), 30mg chol, 5g protein, 42g carb, 3g fiber, 123mg sodium

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