You don’t need to serve a slice of cheddar cheese with your apple pie if you bake the cheese right into the crust! This take on a classic apple pie will delight cheese and apple lovers alike.

Yield: Serves 8.



  • 2 1/4 cups all-purpose flour
  • 3/4 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/2 cup salted butter, chilled and cubed
  • 1/4 cup shortening, chilled and cubed
  • 4 - 6 tbsp ice water
  • 5 cups sliced peeled golden delicious apples
  • 1 tbsp fresh lemon juice
  • 2/3 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp freshly ground nutmeg
  • 2 tbsp salted butter
  • 2 tbsp cream or milk (2%)


  1. Preheat oven to 425°F.
  2. To prepare pastry, combine 2 1/4 cups flour, cheese and salt in a bowl. Cut in cubed butter and shortening with a pastry blender until mixture resembles coarse crumbs. Sprinkle ice water, 1 tbsp at a time, into flour mixture; mix lightly with a fork after each addition, adding just enough water until pastry starts to hold together.
  3. Gather pastry into a ball; divide in half. Flatten each half into a disk. On a lightly floured surface, roll out one disk. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang.
  4. Combine apples, lemon juice, sugar, 2 tbsp flour, cinnamon, ginger and nutmeg in a bowl; spoon into crust. Dot with 2 tbsp butter.
  5. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with cream. Cut vents into top crust to allow steam to escape.
  6. Bake for 10 minutes. Reduce temperature to 350°F and continue baking until golden brown and filling is bubbly and thickened, about 45 - 50 minutes. Serve warm.
Nutritional analysis per serving:

480 calories, 26.3 g fat, 6.8 g protein, 54.7 g carbohydrate, 2.7 g fibre, 332 mg sodium