Today we are reposting this recipe for Brown Butter Apple Pie with a Cheddar Crust that we originally posted in 2014. I love this recipe so much! It’s really unexpected and a fun twist to the traditional apple pie recipe. Perfect for Friendsgiving!
Today we have this epic Brown Butter Apple Pie with a Cheddar Crust just in time for Thanksgiving. We like to use both golden delicious and granny smith because using just granny smith makes the pie a bit too tart for our taste and we don’t really like to add so much more sugar to balance it. We also like to cut our apple slices on the thinner side because we think they cook better and become a little more melt in your mouth. We also think it just looks really pretty when you cut into it. ☺ The other thing that makes this pie special is the flaky cheddar crust. If you have never had a cheddar crust before, maybe you think that sounds really weird and kind of gross. It’s not, you see the cheddar crust is subtle. It’s not like making nachos out of your apple pie, it’s a subtle salty savory flavor that pairs exceptionally well with the pie. If you have never tried it you really must just go for it. Enjoy guys, and happy fall baking! ☺
♥ Teri
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Brown Buttered Apple Pie with a Flaky Cheddar Crust
Makes 1 (9”) pie
Ingredients:
cheddar crust:
2 1/2 cups all purpose flour
1 teaspoon pure cane sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, frozen and grated
3/4 cup grated sharp cheddar cheese
2 to 2 1/2 tablespoons ice water
apple filling:
4 granny smith apples, peeled cored and thinly sliced
4 golden delicious apples, peeled cored and thinly sliced
juice of 1/2 lemon
2/3 cup light brown sugar
1/3 cup pure cane sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3 tablespoons of tapioca starch or cornstarch
1/4 cup (1/2 stick) unsalted browned butter, cooled
1 egg, lightly beaten
2 tablespoons water
Directions:
1. Preheat oven to 400˚F.
2. Crust: Place flour, sugar and salt into a mixing bowl and whisk together.
3. Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.
4. Fold in cheese until just combined and stir in water. Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour.
5. Filling: Place all ingredients, except for the butter into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.
6. Assemble: Once crust has cooled, divide in 1/2. Cover 1/2 and set aside. Sprinkle a little flour onto a clean surface and roll dough until about 1/8 inch thick.
7. Gently fold dough in half and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter. Crimp the edge using your fingers and knuckles.
8. Gently fold the browned butter into the apple mixture. Pour filling into pie, forming an even layer.
9. Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4″x 11”.Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips. Trim the edges and gently press the ends into the crust of the pie.
10. Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes before placing onto a baking sheet and baking for 15 minutes. Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling.
11. Remove pie from oven and cool for at least 1 hour. Serve warm.
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Did you make this recipe? We want to see!
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Thank yo for this recipe. Sounds wondeful. 1 question – do you have steps 7 and 8 reversed in order?
Jim
Yikes! Yes I do. Thanks for pointing that out…changes will be made shortly!
How have I never heard of a cheddar cheese pie crust before?! It sounds incredible especially when paired with those gorgeous apples! Also, your lattice work is so beautiful! I’m totally jealous ;)
Really?! I was so bummed about how wonky I thought the lattice looked. You just made my day! :)
I was also really impressed by how good it looked when I saw it. Nothing to be bummed about, I promise. We’re definitely our own worst critics.
This pie looks amazing! I’ve never had a cheddar crust before, but I love the idea of it!
Oh man. I have been wanting to try a cheddar crust apple pie FOREVER! Why have I not tried this yet!? Definitely bookmarking your recipe to give it a go this year.
Thanks for sharing!
Trish
Epic is right! Love the cheddar crust. And I always use a mix of GS with something a bit sweater. Gives such a nice balance of flavors. YUM!
Man, I am not normally an apple pie kind of girl, but this does look perfectly melt in your mouth wonderful! Love that cheddar crust.
Stop it. If I could fist bump you right now, I totally would. I’m normally not an apple pie person, but ohhh my gosh. There’s browned butter AND a cheddar crust. Ahhhhhh!
Brown butter sounds so amazing with cheddar and apples – one of my favourite classic combinations!
I have a bushel of apples waiting to be made into all sorts of recipes. Maybe now I’ll finally try adding cheese to my apple pie crust. Really lovely photos!
Does the browned butter get added to the dough?
Nope, to the apple filling!
This crust is amaaaaazing!! Such a stunning pie too. Whoa!
Can’t wait to try out this recipe! When does the brown butter get added to the filling? This step seems to be missing from the instructions.
I’ve been meaning to try cheddar crust! This is gorgeous!
I may attempt this for Thanksgiving…it looks so good!!
Made this for a work “friendsgiving” yesterday and it was a hit! Used the extra I had leftover for a mini pie for us…haha definitely digging into that today! :)
Thanks for sharing such an amazing recipe! That cheddar crust.. I can’t wait to give it a try! x
I made this today and it came out great – very flaky crust and thinly sliced apples were melt in your mouth. I did need almost 8 tablespoons of ice water for the dough. The dough was very easy to work with and it didn’t break when I did the lattice part. I used a 9 inch pie plate but I had extra pie dough and filling and made a hand pie, which also came out delicious. Thanks for an awesome recipe!
When does the browned butter get added to the filling? The directions seem to omit this.
What is browned butter? When do you add to the filling?
Just made the pie and it is in the oven. I only had extra sharp white cheddar, so I used that. It looks good, and will post further updates once we taste it! I have always been curious (and a little grossed out) by people who put cheddar cheese slices on apple pie, although I must admit I was curious. I thought that a cheddar crust would be a good primer before jumping into a melted slice on top of a pie. Is it a southern thing? Anyhow, I will update this once my husband and I taste it. The crust was easy to work with.
This looks amazing – definitely want to attempt for Thanksgiving. I will be making it ahead of time however, what do you recommend for reheating?
Hi! I am planning on making this pie for friendsgiving tomorrow and I’d like to go ahead and make the crust today. Would it be okay in the fridge for several hours? Thank you!
Definitely!
How did you make this dough with only 2 tbsp of water? I just tried it and I had to add almost 6 more for it to even start to come together. I’m excited for the pie but hope the crust won’t be tough from over working it
Things like this will always have to be adjusted due to climate, altitude, etc. If I had added anymore to my crust my dough would have been way too wet. Hope you enjoy the pie!
I had something different planned for TDay dessert, but OMG, this sounds amazing. I may need to rethink my plans…
Cheddar crust! That’s amazing! Pie looks gorgeous too!
It really looks delicious and presentable. I’ll definitely try this one. maybe I will share some to my friends in Hawthorn Restaurants. Perfect for Thanksgiving and Christmas.
I tried your recipe and it is so delicious, i would definitely recommend you to open up you own food restaurant (if you haven’t open yet) and of course you require a packaging company so i would refer you PacknTrade.