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Deep Dish Apple Pie with Sharp Cheddar Crust

A thick slice of deep dish apple pie showing chunky, spiced apple filling and a flaky crust, with the rest of the pie in the background.
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This recipe reinvents the classic deep dish apple pie by adding a savory sharp cheddar crust, balancing the sweetness of the apples with a complex, slightly bitter undertone for a modern taste.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 cup shredded sharp cheddar cheese, cold
  • 1/2 cup ice water, plus more if needed
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Cheddar Crust: In a large bowl, whisk together the 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Mix in the cold shredded sharp cheddar cheese. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  4. Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, cloves, and lemon juice. Toss gently to coat the apples evenly.
  5. Preheat your oven to 425 degrees Fahrenheit.
  6. Assemble the Pie: On a lightly floured surface, roll out one disk of dough to fit a 9-inch deep dish pie plate. Carefully transfer the dough to the plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the apple filling into the crust. Mound the apples slightly in the center.
  8. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash.
  10. Bake the pie at 425 degrees Fahrenheit for 15 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 45 to 55 minutes more, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with aluminum foil.
  11. Cool the best deep dish apple pie recipe on a wire rack for at least 3 hours before slicing and serving.

Notes

  • For a more intense savory note, use extra sharp white cheddar in the crust.
  • If you prefer a less tart filling, use a mix of Granny Smith and Honeycrisp apples.
  • This pie is excellent served warm with vanilla ice cream or a slice of extra cheddar cheese.

Nutrition

Find it online: https://carlacooking.com/deep-dish-apple-pie-cheddar-crust-recipe/