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Harvest Apple Pie with Cheddar Crust

Contributed by: News Canada

Apples and Your Health (NC) - Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.


  • Cheddar Crust

    • 2 1/4 cups  all-purpose flour 550mL
    • 3/4 tsp salt 4 mL
    • 1/2 cup vegetable shortening 125mL
    • 1/4 cup cold butter (cut into small pieces) 50mL
    • 1 3/4 cups  old cheddar cheese  425mL
    • 5 to 6 tbsp ice water 75 to 90 mL

  • Apple Filling:

    • 6 cups  sliced peeled Ontario Apples (Such as Cortland, Crispin (Mutsu), Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, Spartan) 1.5L
    • 1 tbsp   lemon juice 15mL
    • 1/3 cup granulated sugar 75mL
    • 1 tbsp   all-purpose flour 15mL
    • 1/2 tsp cinnamon 2mL
    • 1 egg yolk 1
    • 1 tsp milk 5mL


In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.

Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir in apples.

On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3mm) thickness. Place in 9-inch (23cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1 cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In small bowl, beat together egg yolk and milk; brush top of pie with mixture.

Bake on bottom rack in a 425 F (220 C) oven for 15 minutes then reduce temperature to 350 F (180 C) and bake for about 40 minutes or until apples are tender and crust is golden brown.

Serving Size: Makes 6 servings

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