Apple Pie with Cheddar Cheese Crust

Name: Apple Pie with Cheddar Cheese Crust
Yield: Serves 8
Cuisine: American
Ingredients: 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1 tablespoon, granulated sugar; 1 teaspoon, salt; 1 teaspoon, dry mustard; 1/8 teaspoon, cayenne pepper; 8 ounces, extra-sharp cheddar cheese, shredded (2 cups); 8 tablespoons, unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes; 1/3 cup, ice water, plus extra as needed; 2 pounds Granny Smith, Empire, or Cortland, apples, peeled, cored, halved, and sliced 1/4 inch thick; 2 pounds Golden Delicious, Jonagold, or Braeburn, apples, peeled, cored, halved, and sliced 1/4 inch thick; 6 tablespoons (2 2/3 ounces), granulated sugar; 1/4 cup packed (1 3/4 ounces), light brown sugar; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon, salt; 1/8 teaspoon, ground cinnamon

28 comments

Appears in Cook's Country February/March 2014, America's Test Kitchen TV

Desserts or Baked Goods

If a slice of cheddar cheese makes apple pie even better, how good could it be if we put the cheese right into the crust?

SERVES8

TIME2¼ hours, plus 1½ hours chilling and 1½ hours cooling

has video

WHY THIS RECIPE WORKS

What’s better than a piece of apple pie with a slice of cheddar melted on top? One with the cheese baked right into the crust. For ample cheese flavor, we found that we had to cut back a bit on butter or the crust would crumble. We were abl...

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