Vermont Cheddar Apple Pie

star rating (2) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 10 servings

Recipe photo

New England is well known for the marriage of cheddar and apple pie. This recipe incorporates grated Cabot cheddar right in the crust, giving it a tasty, freckled appearance.

Vermont Cheddar Apple Pie

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 pie, 10 servings
Published: 09/29/2014

Ingredients

Cheddar Crust

  • 3 cups Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 1/2 cups shredded sharp cheddar cheese, Cabot preferred
  • 6 tablespoons cold unsalted buttter
  • 1/4 cup vegetable shortening
  • 1/2 to 2/3 cup ice water

Filling

  • 3 1/4 pounds apples (9 whole) apples, peeled, cored and sliced
  • 3/4 cup sugar
  • 1 1/2 teaspoons Apple Pie Spice
  • 1/4 cup boiled cider (optional, but so good)
  • 1/4 cup Pie Filling Enhancer
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon rum or brandy (optional)

Tips from our bakers

  • The simplest way to a beautiful pie top is to use a cutter to make shapes (leaves, stars, or apples) from the second disk of dough. Simply lay the shapes on top of the filling, overlapping slightly, and you'll have a gorgeous pie with very little fuss or trauma.

Directions

1) To make the crust: Whisk together the flour and salt, then add the cheese and toss it to coat with flour. Cut in the butter and shortening, mixing until well combined. Drizzle just enough water over the mixture to make it cohesive, tossing with a fork until it begins to come together. Fold the dough over on itself until it holds together, then divide it 65/35 into two flat disks, with smooth edges. The larger disk is for the bottom crust. Wrap well, and refrigerate for 30 minutes.

2) To make the filling: In a large bowl, stir together the filling ingredients, mixing until the apples are well coated. Set aside.

3) To assemble and bake: Preheat the oven to 425°F. Roll the larger disk of dough to a 13 1/2" round, and lay it into a 9" or 10" pie plate. Spoon in the filling.

4) Roll out the second disk of dough to an 11" circle (or see hint below for an easy, decorative pie top). Lay it over the filling, and seal and crimp the edges. Brush the top crust with milk and sprinkle with coarse sugar, if desired. Extra bits of crust can be used to cut decorative leaves or other designs to lay on top.

5) Bake the pie on a parchment-lined baking sheet in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and the filling is bubbly. Remove the pie from the oven it completely and cool before slicing.

Yield: 1 pie, 8 to 12 servings.

Nutrition information

Serving Size: 199g Servings Per Batch: 10 Amount Per Serving: Calories: 378 Calories from Fat: 67 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 31mg Sodium: 326mg Total Carbohydrate: 57g Dietary Fiber: 2g Sugars: 29g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 10/25/2010
  • schlimmerkerl from KAF Community
  • I recommend this recipe with reservations. I will explain. I made what is, at first glance, the identical recipe ("Farley's Prize-Winning Apple Pie") when it first came out— about 2001. There are several differences between it and this one. Overall, I found Farley's original (from now on, I'm calling that recipe "2001") to be overly sweet. The crust may have been flaky, but it was burned (more on that later). Let's review. 2001 calls for 3 cups of flour. That was reduced to 2 cups, and other ingredients have been reduced accordingly. This is probably a mistake, since i had barely enough dough, rolled paper-thin, to fill and cover 2001. The egg wash is gone, and the cider, now boiled, is in the filling. Brandy has been added, and the cornstarch has been replaced with a god-knows-what's-in-it "Pie Filling Enhancer" (I use potato starch anyway). The brown sugar is gone. Good riddance. There was too much sugar in 2001. However, a white/brown mix would probably be good. Instead of using actual spices (which i usually alter anyway), "apple pie spice" is called for. A bad idea. The amount of apples has been increased. However, i found 6 medium-size apples to be *plenty*. The newer recipe retains the fancy, puzzling footwork with the oven temperatures. However, and here's the most important correction: 2001 final baking time, at 375º, is 2 hours! Fortunately, my wife induced me to take it out of the oven before it was totally ruined. Was 2001 really a "Prize Winn[er]" and just rife with errors in transcription, or is the newer recipe better? Thanks very much. We're proud to be part of your quest to make the elusive, yet perfect, Apple Pie. We all have our own visual of what the pie would look like as well as expectations about taste. Baking temps. and times vary from baker to baker as well as the type of apples to use. We're glad you shared your reviews of the recipes, both old and new. Irene @ KAF
  • star rating 10/25/2010
  • schlimmerkerl from KAF Community
  • I recommend this recipe with reservations. I will explain. I made what is, at first glance, the identical recipe ("Farley's Prize-Winning Apple Pie") when it first came out— about 2001. There are several differences between it and this one. Overall, I found Farley's original (from now on, I'm calling that recipe "2001") to be overly sweet. The crust may have been flaky, but it was burned (more on that later). Let's review. 2001 calls for 3 cups of flour. That was reduced to 2 cups, and other ingredients have been reduced accordingly. This is probably a mistake, since i had barely enough dough, rolled paper-thin, to fill and cover 2001. The egg wash is gone, and the cider, now boiled, is in the filling. Brandy has been added, and the cornstarch has been replaced with a god-knows-what's-in-it "Pie Filling Enhancer" (I use potato starch anyway). The brown sugar is gone. Good riddance. There was too much sugar in 2001. However, a white/brown mix would probably be good. Instead of using actual spices (which i usually alter anyway), "apple pie spice" is called for. A bad idea. The amount of apples has been increased. However, i found 6 medium-size apples to be *plenty*. The newer recipe retains the fancy, puzzling footwork with the oven temperatures. However, and here's the most important correction: 2001 final baking time, at 375º, is 2 hours! Fortunately, my wife induced me to take it out of the oven before it was totally ruined. Was 2001 really a "Prize Winn[er]" and just rife with errors in transcription, or is the newer recipe better? Thanks very much. We're proud to be part of your quest to make the elusive, yet perfect, Apple Pie. We all have our own visual of what the pie would look like as well as expectations about taste. Baking temps. and times vary from baker to baker as well as the type of apples to use. We're glad you shared your reviews of the recipes, both old and new. Irene @ KAF
1
bakershotline

Related recipes