Honey, let me tell you about one of my favorite recipes — Apple Pie With Cheddar Crust Recipe is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like all-purpose flour, sugar, salt, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Apple Pie With Cheddar Crust Recipe
Ingredients
- 3 cup All-Purpose Flour
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 0.75 cup Cheddar Cheese
- 0.25 cup Butter
- 0.25 cup Lard
- 0.25 cup Vegetable Shortening
- 5 tablespoon Water
- 6 cup Apples
- 0.33333333333333 cup Brown Sugar
- 2 tablespoon Apples
- 2 tablespoon All-Purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Anise Seed
- 0.5 teaspoon Nutmeg
- 2 tablespoon Lemon Juice
Instructions
- For the crust, combine the flour with the sugar and salt in a food processor.
- Scatter the cheese over the flour.
- Cut the butter, lard and shortening into small pcs, and add in them.
- Process briefly, till a crumbly meal forms.
- (Alternatively, combine the ingredients in a bowl with a pastry blender.)
- Pour in the smaller amount of water, and process or possibly blend till the dough holds together, adding the extra water if needed.
- Divide the dough into two balls.
- Wrap these in plastic, and chill them for at least 30 min and as long as 24 hrs.
- Preheat the oven to 400 degrees.
- Combine the apples with the smaller amount of brown sugar, adding the rest if they taste overly tart.
- Fold in the remaining ingredients.
- Roll out both balls of refrigerated dough on a floured surface.
- Place one in the bottom of whichever size pie pan you=re using, add in the filling, and top with the second crust.
- Crimp the edges and prick a few holes in the top to allow the steam to escape.
- Bake the pie for 50 to 55 min, till the crust seems well set and lightly browned.
- Check it after 25 to 30 min, covering the edges with foil if they appear to be browning too rapidly.
- Serve the pie hot or possibly at room temperature.
- Yield: 1 10-inch pie or possibly a 9-inch deep-dish pie
