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Cheddar Rye Crust Apple Pie 1

Cheddar Rye Crust Apple Pie

This unexpected Cheddar Rye Crust Apple Pie challenges everything you thought you knew about apple pie. The savory notes of sharp cheddar cheese paired with nutty rye flour create a complex flavor profile that perfectly complements the sweet-tart apples.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 9-inch Pie Plate
  • Baking Sheet
  • Pastry Cutter
  • Wire Rack

Ingredients
  

For the Cheddar Rye Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rye flour can substitute whole wheat flour if unavailable
  • 1 tbsp granulated sugar
  • 3/4 tsp salt
  • 3/4 cup cold unsalted butter cubed (1½ sticks)
  • 1 cup sharp cheddar cheese finely grated
  • 6-8 tbsp ice water

For the Apple Filling

  • 3 pounds mixed apples Honeycrisp, Granny Smith, and Braeburn recommended
  • 3/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 2 tbsp unsalted butter cut into small pieces

For Finishing

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tbsp turbinado sugar or regular granulated sugar
  • 2 tbsp sharp cheddar cheese finely grated (optional for topping)

Instructions
 

  • In a large bowl, whisk together the all-purpose flour, rye flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse meal with some pea-sized pieces remaining. Toss in the grated cheddar cheese, ensuring it's evenly distributed.
  • Sprinkle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add more water, 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't be sticky.
  • Divide the dough in half, form each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the apples with lemon juice to prevent browning. Add the sugar, flour, cinnamon, nutmeg, allspice, and salt, tossing until apples are evenly coated.
  • Preheat your oven to 425°F (220°C) with a rack in the lower third position.
  • On a lightly floured surface, roll out one disk of dough to a 12-inch round, about ⅛-inch thick. Carefully transfer to a 9-inch pie plate, gently pressing into the bottom and sides. Trim excess dough, leaving a 1-inch overhang.
  • Pour the apple filling into the crust, mounding slightly in the center. Dot the filling with the small pieces of butter.
  • Roll out the second disk of dough and either place it whole over the filling or create a decorative lattice pattern. If using a whole top crust, cut a few slits to allow steam to escape.
  • Trim excess dough from the top crust and fold the overhang from the bottom crust over the edges of the top crust. Crimp the edges decoratively to seal. Brush the top with egg wash and sprinkle with turbinado sugar and additional grated cheddar (if using).
  • Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 425°F. Reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling.
  • If the edges are browning too quickly, cover them with aluminum foil or a pie shield.
  • Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period is essential for the filling to set properly.

Notes

Pro Tips:
  • For the flakiest crust, make sure all ingredients are cold. You can even chill your flour and cheese in the refrigerator for 30 minutes before starting!
  • Using a mix of apple varieties creates a more complex flavor profile.
  • For an Instagram-worthy pie, create a simple lattice top or use small cookie cutters to cut decorative shapes from the top crust before baking.
Storage:
  • Room Temperature: The pie can be stored, loosely covered, at room temperature for up to 2 days.
  • Refrigeration: For longer storage, refrigerate for up to 4 days.
  • Freezing: This pie freezes beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 7gFat: 23gSaturated Fat: 14gCholesterol: 65mgSodium: 390mgFiber: 4gSugar: 30g
Keyword Apple Pie, Cheddar Crust, Rye Crust, Savory Dessert, Gourmet Pie
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