Cheese on your apple pie? Trust us, it’s a thing. But even if you omit the cheese, this apple pie recipe is one to save.
Though the combination may sound odd, putting a slice of cheddar cheese on top of apple pie has been a beloved practice dating back to 1700s England. In our version, we used Dinner Bell Creamery’s American slices to bring in a little extra flavor and make the recipe a little simpler (no slicing required). The result is an added creaminess that mingles perfectly with the tart apples and the sweet crust of America’s favorite pie. In this recipe, we use sweet-tart apples to really enhance the range of flavors and create balance in the dish. This is the ultimate twist on a classic dessert.
HOW TO:
1. To make the crust: In a food processor, combine the flour, salt, and butter. Pulse until the butter breaks down into pea-sized pieces.
2. While pulsing, slowly drizzle in the water until fully incorporated and the dough resembles coarse sand and just begins to hold together. Be careful not to overmix the dough.
3. Transfer the dough to a clean work surface, divide it in half, and press it into 2 smooth discs. Wrap the discs in plastic wrap and refrigerate until chilled through, 2 hours and up to overnight.
4. When ready to make the pie, preheat the oven to 425ºF.
5. On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer the dough to a 9" pie pan, letting the excess hang over the edges. Cover with a clean towel and chill in the refrigerator while you prepare the pie filling.
6. In a large bowl, combine the apples, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and allspice. Toss until well combined and transfer the filling to the prepared pie plate.
7. On a lightly floured surface, roll the second dough disc into a ¼” thick round. Slice the dough into 3-inch strips. Layer the strips in a lattice pattern over the pie filling.
8. Trim the edges of the dough so they are hanging over the pie pan by ½ inch. Fold the dough under itself so it’s even with the edge of the pie pan. Press and flute the edges of the dough to seal.
9. Brush the pie crust with the heavy cream and sprinkle with the turbinado sugar. Place the pie pan on a rimmed sheet pan to catch drips, and bake for 15 minutes. Reduce the oven temperature to 350ºF. Continue to bake the pie for 40 to 50 minutes or until golden brown and the filling is bubbling. Cover the edges with aluminum foil halfway through the bake time if they begin to get too dark.
10. Transfer the pie to a wire rack and let cool for 10 minutes. Slice the pie, immediately top each serving with a slice of Dinner Bell American or Cheddar Cheese, and warm in the microwave for 15 to 30 seconds or just until the cheese melts. Enjoy. Leftover pie can be stored in an airtight container in the refrigerator for up to 5 days.