Easy Apple Pie with Cheddar Cheese Crust

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is milder and less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often cheaper and adds a deeper flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Cake flour can be less expensive and still work well.

Add flour, sugar, and salt to a large mixing bowl.

Cut cold unsalted butter into small pieces and place it in the freezer for a bit before adding to the dry ingredients.

Use two knives to cut the butter into the flour mixture until it resembles coarse cornmeal.

Add ice water in batches, mixing until the dough holds together but is not too wet.

Divide the dough in half, shape each half into a hockey puck, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the first pie crust carefully, folding it over to transfer it to a 9-inch deep dish pie plate.

Open a can of apples, add a bit more cinnamon, and pour the mixture into the pie plate.

Roll out the second pie crust and place it over the apple filling, trimming the edges as necessary.

Roll the excess dough under the edge of the pie pan and crimp the edges to seal.

Chill the pie in the refrigerator for about 30 minutes before baking.

Cut a hole in the center of the pie crust to allow steam to escape during baking.

Place the pie on a baking sheet and bake at 425°F until bubbling through the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens