Who would guess cheddar is the secret to perfect apple pie?
2 ½ cups all-purpose flour + ⅓ cup for filling
1 tsp salt
1 Tbsp sugar
¾ cup (1 ½ sticks) cold unsalted butter, cut into pieces
1 ½ cups shredded sharp cheddar
¼ cup ice water
5–6 large Granny Smith apples, peeled, cored and sliced into 8ths
¾ cup dark brown sugar
1 tsp ground cinnamon
½ tsp salt
2 Tbsp unsalted butter, room temperature
Egg wash: 1 egg white + 1 Tbsp water
Let's get Cooking...
In a food processor, briefly pulse flour, salt and sugar. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed.
Pour dough out onto a large piece of plastic wrap and divide into two disks. Refrigerate until firm, at least 1 hour.
Make apple filling. Add apples to a large mixing bowl. Toss with brown sugar, cinnamon, salt, lemon juice and 2 tablespoons flour.
Dust working surface and roll dough out 2 inches larger than pie dish. Place pie dough on bottom of pie dish.
Add apple filling. Add small dots of unsalted butter throughout pie filling.
Take second pie dough and roll out 2 inches larger than pie dish. Connect top dough with bottom dough and cut off any excess. Using fingers, make “v” indentation around edge. Cut 5 small slits on top.
Brush pie with egg wash. Sprinkle sanding sugar on top.
Place on baking sheet and bake at 375ºF for 40–45 minutes, or until dough is golden brown and filling is bubbling.