Recipe

Apple pie is a timeless dessert, but adding sharp cheddar to the crust takes it to a whole new level—think flaky, buttery layers with a subtle salty tang that perfectly balances the sweet, spiced apple filling. This Apple Pie with Cheddar Crust is ideal for cozy gatherings or holiday tables, where the unexpected cheese element sparks conversation and delight. With the Geedel Rotary Cheese Grater, grating the cheddar is effortless, delivering uniform shreds in seconds for seamless mixing into the dough. Let’s bake up some magic!

Ingredients

2 ½ cups all-purpose flour

1 tsp salt

1 tbsp sugar

1 cup unsalted butter, cold and cubed

1 ½ cups sharp cheddar cheese, coarsely shredded

¼ cup ice water (plus more if needed)

6-7 medium apples (mix of Granny Smith and Honeycrisp for tart-sweet balance), peeled, cored, and sliced (about 8 cups)

¾ cup granulated sugar

2 tbsp lemon juice

2 tbsp cornstarch

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

2 tbsp unsalted butter, cubed

1 egg, beaten (for egg wash)

1 tbsp coarse sugar (for sprinkling)

Instructions

Grate the Cheddar with Geedel

Using the hand crank cheese grater with the Coarse Shredding Blade from the 2-Blade Set, shred the sharp cheddar cheese into fluffy, even pieces in mere seconds. The stable suction base grips your counter firmly, while the food pusher keeps hands safe—ideal for family baking sessions. Set the shreds aside; they’ll integrate beautifully into the crust for that signature tangy bite.

Make the Cheddar Crust

In a food processor or large bowl, pulse or whisk together the flour, salt, and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gently fold in the Geedel-shredded cheddar until just combined—don’t overwork it. Drizzle in ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

Prepare the Apple Filling

In a large bowl, toss the sliced apples with lemon juice to prevent browning. Add sugar, cornstarch, cinnamon, nutmeg, and salt; mix until evenly coated. Let sit for 10 minutes to release juices, then drain excess liquid if needed. Stir in the cubed butter.

Roll Out the Crust

On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Spoon the apple filling into the crust.

Assemble and Top the Pie

Roll out the second disc into a 12-inch circle. For a classic look, drape it over the filling, trim, crimp edges, and cut slits for venting. For a lattice, cut into strips and weave over the apples. Brush with egg wash and sprinkle with coarse sugar.

Bake

Preheat your oven to 425°F (220°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce to 375°F (190°C) and bake for another 40-50 minutes, until the crust is golden and the filling bubbles. Cool for at least 2 hours before slicing.

Serve

Slice into warm wedges and enjoy as is, or with a scoop of vanilla ice cream for extra indulgence. The cheddar crust adds a delightful crunch and savoriness!

Tips and Variations

Make It Festive: The cheese shredder hand crank is a versatile tool—use the Crushing Blade from the 5-Blade Set to grind nuts or chocolate for a streusel topping on your pie, perfect for gatherings.

Customization: For a vegan twist, swap cheddar for a plant-based sharp cheese and use vegan butter. Add raisins or walnuts to the filling for texture.

Storage Tip: Leftover pie keeps in the fridge for up to 4 days; reheat slices in a 350°F oven for 10 minutes to revive the crust.

Conclusion

Apple Pie with Cheddar Crust is more than dessert—it’s a sweet-savory surprise that blends tradition with a clever twist, all made easier by the cheese slicer From fluffy cheese shreds to a flaky, tangy crust, this recipe turns baking into a stress-free joy. Whether for a harvest gathering or a quiet evening, it’s bound to become a family favorite. Grab your Geedel, roll up your sleeves, and let the aromas fill your home!