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Apple Pie with Cheddar Crust

Apple Pie with Cheddar Crust

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Total Time

2 Hours 50 Mins


Serves 10 (serving size: 1 wedge)

Instead of the same old slice of cheese with your apple pie, bake the cheddar right into the crust. The dough is sticky at first but firms up in the fridge. When rolling out, be patient and roll gradually, starting in the center and rolling out to the edges. For a more fragrant filling, swap out half the apples for pears; or go all in with pears for a sweeter treat. Anjou and Bartlett varieties work best for pies.


  • 7 ounces whole-wheat pastry flour (about 1 3/4 cups)
  • 1/2 teaspoon salt, divided
  • 3 ounces sharp white cheddar cheese, shredded (about 3/4 cup)
  • 1/3 cup plus 1 tablespoon canola oil
  • 1/3 cup 2% reduced-fat milk
  • 2 pounds Honeycrisp apples, peeled, cored, and thinly sliced
  • 2 tablespoons cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon turbinado sugar

Nutritional Information

  • Calories 294
  • Fat 12.8g
  • Satfat 2.7g
  • Monofat 6.7g
  • Polyfat 2.7g
  • Protein 5g
  • Carbohydrate 41g
  • Fiber 4g
  • Sugars 21g
  • Est. added sugars 11g
  • Cholesterol 28mg
  • Iron 1mg
  • Sodium 176mg
  • Calcium 95mg

How to Make It

Step 1

Weigh or lightly spoon pastry flour into dry measuring cups; level with a knife. Combine pastry flour, 1/4 teaspoon salt, and cheese in a large bowl, stirring well to combine. Add oil and milk; stir until a moist dough forms. Divide dough in half; press each half into a 4-inch disk. Wrap dough in plastic wrap; refrigerate 30 minutes.

Step 2

Preheat oven to 400°F.

Step 3

Combine apples and vinegar in a large bowl; toss well to coat. Combine granulated sugar,cornstarch, cinnamon, and 1/4 teaspoon salt, stirring until well combined. Pour sugar mixture over apple mixture; toss well to coat. Set aside.

Step 4

Remove dough from refrigerator. Roll 1 dough piece between plastic wrap into a 10 1/2-inch circle. Remove top piece of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate. Remove remaining plastic wrap. Spoon apple mixture into dough. Roll remaining dough piece between plastic wrap into an 11 1/2-inch circle. Remove top piece of plastic wrap; top pie with dough, plastic wrap side up. Press edges of dough together; fold edges under, and flute. Cut slits in top of dough to allow steam to escape.

Step 5

Carefully brush egg yolk over dough; sprinkle with turbinado sugar. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F (do not remove pie from oven). Bake at 350°F for 50 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 1 hour before slicing into wedges.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice

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