Description
This apple pie features a deeply nutty brown butter filling and a flaky, savory cheddar crust. It’s a perfect balance of sweet and savory that will have everyone asking for the recipe.
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (226g) cold unsalted butter, cut into small cubes
- 1 ½ cups (170g) sharp cheddar cheese, finely shredded
- 6–8 tablespoons ice water
- ½ cup (113g) unsalted butter
- 6–7 medium apples (about 3 lbs or 1.4 kg), peeled, cored, and sliced ¼-inch thick
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon coarse sugar (like turbinado or demerara)
Instructions
- Make the Cheddar Crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour until mixture resembles coarse meal with some pea-sized butter pieces. Gently toss in shredded cheddar. Sprinkle 6 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add more water if needed. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Brown the Butter: Place ½ cup butter in a light-colored skillet over medium heat. Stir constantly until it melts, foams, and then the foam subsides. When butter smells nutty and is deep amber (about 5-7 minutes), remove from heat immediately and pour into a heatproof bowl. Let cool slightly.
- Prepare the Filling: In a large bowl, combine sliced apples, brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and vanilla extract. Pour slightly cooled brown butter over everything and toss gently. Let sit for 15 minutes.
- Roll Out the Crust: Preheat oven to 425°F (220°C). On a lightly floured surface, roll one dough disk to about 12 inches in diameter, ⅛-inch thick. Transfer to pie dish, pressing gently into bottom and up sides. Roll out second disk for top crust.
- Assemble the Pie: Pour apple filling into bottom crust, mounding slightly in center. Place top crust over filling. Trim excess dough, leaving ½-inch overhang. Fold edges under and crimp. Cut slits in top crust for steam. Brush with egg wash and sprinkle with coarse sugar if using.
- Bake: Place pie on baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 45-55 minutes, until crust is deep golden brown and filling is bubbly. If edges brown too quickly, tent with foil after 30 minutes. Cool on wire rack for at least 2 hours before slicing.
Notes
Keep all ingredients cold for the crust. Watch the brown butter carefully to avoid burning. Let the pie cool completely before slicing to allow the filling to set. For a dairy-free option, use vegan butter and plant-based cheddar shreds. For a gluten-free version, use a 1:1 gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38
- Sodium: 310
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 65
- Fiber: 4
- Protein: 7
Keywords: apple pie, brown butter, cheddar crust, fall dessert, Thanksgiving pie, homemade pie