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Apple Pie With Wisconsin Cheddar Pastry



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1 2/3 cups flour
1/4 tsp. salt, plus 1/8 tsp. for filling
1 cup finely shredded sharp Cheddar cheese (about 4 oz.)
10 tbsp. butter, chilled, divided
1/4 cup ice water
5 - 6 cups pie apples (Granny Smith, Jonathan or Winesap), pared, cored and thinly sliced
1/2 cup granulated or brown sugar
1 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg


  1. 1
    For the crust, preheat the oven to 450°F.
  2. 2
    Sift together flour and 1/4 tsp. salt. Stir in the cheese until thoroughly mixed. Dice the chilled 1/2 cup butter, and work it into the flour until the texture resembles cornmeal. Sprinkle in the water, one tablespoon at a time, mixing until all of the flour is moistened and the dough pulls away from the sides of the bowl. Divide the dough in half. Shape into two flattened rounds. Roll on a lightly floured surface until the dough is 2" larger than an inverted pie pan. Line a 9" pan with one crust, reserving the other for the top.
  3. 3
    For the filling, place the apples in a large bowl. Combine the sugar, cornstarch, cinnamon, nutmeg and 1/8 tsp. salt in a small bowl. Gently stir the sugar mixture into the apples until the apples are well-coated. Place the apples in layers in the pastry-lined pan. Dot with 2 tbsp. butter. Cover with the upper crust and cut slits so steam can escape. Bake at for 10 minutes. Reduce temperature to 350°F and bake an additional 35 to 40 minutes.

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cuisines North & South American


Sep 22, 2011 10:58 CDT



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