Granny Smith Apple Pie with Cheddar Cheese Crust

granny smith apple pie with ice cream on a plate

5 from 1 vote

Granny Smith Apple Pie with Cheddar Cheese Crust

Tart granny smith apples apples are baked into a flaky, savory cheddar cheese crust. Serve your Granny Smith apple pie with a scoop of vanilla ice cream.

Course Desserts

Cuisine American

Prep Time 1

Cook Time 40

Total Time 1 40

Servings people

Calories 496kcal

Author Lisa B.

Ingredients

For the crust:

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1/8 teaspoon cayenne pepper
6 tablespoons cold unsalted butter
4 tablespoons cold solid vegetable shortening
2 cups shredded sharp Cheddar cheese
2/3 cup ice water

For the filling:

2 ½ pounds Granny Smith apples peeled, cored, and thinly sliced
½ cup sugar
2 tablespoons flour
1 tablespoon lemon juice
½ teaspoon cinnamon
½ teaspoon nutmeg

Instructions

For the crust:

In a medium mixing bowl, combine the flour, sugar, baking powder, salt and cayenne.
With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles course meal. (TIP: You could also grate your butter and shortening on a box grater. Much easier!) Stir in the cheese until well combined.
Sprinkle on the ice water and stir just until the dough comes away from the side of the bowl. Divide dough into half. Shape each into a flat disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 450 degrees. Remove one disk and roll out onto a floured work surface until the dough is about 13 inches wide and 1/8 inch thick. Carefully transfer crust to a prepared 9-inch pie plate. Trim off excess dough and crimp the edges.
Line the crust with waxed or parchment paper. Place a few pie weights into the center of the crust. Or fill with dried beans or rice. Bake the crust for about 8 minutes. Remove the weights, return to the oven, and bake for 3 additional minutes. Allow the crust to cool slightly.

For the pie:

In the meantime, combine the apples with the sugar, flour, lemon juice, cinnamon, and nutmeg. Spoon mixture into the prebaked pie shell.
Remove the remaining pie dough from the refrigerator. Roll it out onto a lightly floured surface to a thickness of 1/8 inch. Carefully drape the crust over the apple filling. Crimp the edges. Slash holes in the top to vent steam.
Place pie on a baking sheet with sides to catch any spills while baking. Bake for 20 minutes, then reduce oven temperature to 350 and bake for an additional 20 minutes. Check pie frequently to make sure the crust isn’t browning too quickly. If it is, loosely cover the pie with foil and continue baking.
Allow pie to cool slightly before serving.

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