Apple Pie with Cheddar Crust

Apple pie perfect for fall with a twist! This delicious apple pie is perfect served warm with a scoop of vanilla ice cream on top.

Yields 6-8 servings

Crust Ingredients

  • 2 ½ cups all-purpose flour
  • 2 sticks salted butter, cold
  • 4 oz. Pineland Farms Sharp Cheddar Cheese
  • ¾ cup ice water
  • 1 tsp salt
  • 1 tsp. sugar

Filling Ingredients

  • 8 Granny Smith apples
  • 1 cup sugar
  • 3 tbsp. all-purpose flour
  • 1 tsp. cinnamon
  • 1 tbsp. vanilla extract


  • Preheat oven to 350°F
  • For the crust: Add the flour to a large mixing bowl and add the butter. Cut the butter into the flour until it becomes pea sized.
  • Finely grate Pineland Farms Sharp Cheddar Cheese into the flour mixture. Lightly mix just enough to evenly incorporate.
  • Combine the ice water, salt, and sugar and pour into the flour mixture. Blend just enough for dough to form. *Do not over mix.
  • Cut the dough in half and place half in the refrigerator.
  • Roll the dough on a lightly floured surface. Roll in a circle large enough to line a 9-inch pie tin. Trim the excess dough and set aside. keep the excess trim in the refrigerator.
  • Peel and core the apples. Cut into thin wedges and place in a medium bowl. Coat all the apples with sugar. Add the flour, cinnamon, and vanilla. Place the filling into the pie crust.
  • Roll the remaining dough into a large circle just large enough to cover the entire pie. Place on top of the apples and trim away any excess dough.
  • Cut a few holes into the surface creating a vent for the steam to escape. Place in the oven.
  • Cook for approximately 1hr and 15 minutes or until the bubbles appear to be thickened. (You can also poke the apples with a toothpick to see if they are tender.)

Recipe by Emily McQuarrie