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Apple Cheddar PIe

5 Spice Apple Cheddar Pie

This apple cheddar pie is a crust above the rest. The sweet and spicy apple filling is complimented by sharp cheddar cheese on top. This recipe uses an unconventional pie dough recipe that is more robust. I thought that a more traditional pie dough may have been overwhelmed by the abundance of spices in the pie filling.

We really enjoyed this unique take on an apple pie bursting with flavor.

Apple Cheddar PIe


For Pie Crust:

2 cups all purpose flour

2 T sugar

1 t. kosher salt

2 t. apple cider vinegar

12 T unsalted butter, chilled and cut into 1/2 inch cubes

1 large egg yolk

1/4 c. cold whole milk

For Pie Filling:

6 apples (we used a mixture of granny smith and honey-crisp)

1 cup white granulated sugar

2 cups water

1/2 t. ground cinnamon

1/4 t. turmeric

1/2 t. ground ginger

1/4 t. nutmeg

5 whole cloves

1/2 t. corn starch

2 T. lemon juice

6 oz. cheddar cheese



Combine flour, sugar, and salt in a food processor with dough blade attachment. Pulse until combined. Add cubed chilled butter. While it’s blending add apple cider vinegar.


In separate container, mix egg and milk. While food processor is running, carefully add milk and egg mixture. Blend until dough begins to pull away from the sides.

Blend Dough


Divide the dough into two balls on a floured surface. Wrap in plastic wrap and store in refrigerator for at least 1 hour, before rolling out. We left the dough in the fridge overnight. Once ready, remove the dough from the fridge 15 minutes prior to rolling.

Pie Dough


Bring water, sugar, and spices to a boil. Peel and core your apples. We used a melon baller, but if you don’t have one you can use a metal spoon. Slice the peeled apples into 6 wedges.


Add apples to boiling mixture, and cook until fork tender. Remove apples once tender, place in a bowl, and store in fridge to cool. Pick out cloves and throw them away.


In a separate container, mix lemon juice and cornstarch and mix until it resembles heavy cream. Then add to syrup. Boil syrup until thickened. Remove from heat and let cool.


While filling cools, roll out a pie dough disk to 1/8 in thickness, and 10 inch diameter. Line your pie pan with one of the rolled out pieces of dough. Transfer pie pan to fridge to chill.


Once filling has cooled, mix syrup and apples together. Gently toss to combine. Place in fridge to stay cool.


Roll out the second pie dough disk. Add filling to lined pie dish. Transfer sheet of dough to the top of the pie. Vent the top of the pie. I sliced the center with an ‘X’ but feel free to cut any pattern you’d like. Be creative and have fun!


Top pie with cheddar cheese. I used 6 slices, but you could also top with shredded cheese.


Bake in 425 degree oven for 50 minutes. Once cheese is melted and crust is golden, transfer to cooling rack and let cool for around 2 hours.


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