Cheddar Cheese Crust Apple Pie
Nothing beats a warm apple pie straight from the oven on a crisp autumn day. I will even show you how to make that pretty lattice top too!
We recently went apple picking which is the best way to get some of the freshest apples available, to make this family recipe. Want to know more about our apple picking adventure? Check out A is for Apple Picking. Today I will be making my families homemade apple pie recipe. First thing that you want to do is preheat oven to 425 degrees. While you waiting this is perfect time to wash, core and slice your apples into wedges. I prefer to remove the skin after, but if it is easier for you to peel them whole and then slice feel free to do it that way. I also prefer to use a mix of apples, usually half granny smith and half red delicious. Sometimes, I use pink ladies if they are available in place of the red delicious, just to mix things up a little. Pink ladies have a nice tart quality much like a granny smith.
Once you have you apples cleaned and cut place them into a large mixing bowl and coat evenly with orange juice. You can use lemon juice, but I personally like the flavor that the orange juice gives to the pie. Add in your mixture of sugar, flour, and spices. Toss the apple to coat evenly.
I love using fresh spices, but specifically fresh nutmeg. It makes anything and everything taste fantastic!!! I purchased the whole nutmeg pods and grate my own fresh with this handy dandy microplane. I swear to you that it really does make a noticeable difference.
Once you have coated the apples, pour into your pie shell. You can either make your own pie crust, or you can use a store bought crust. Either way just make sure to butter your pie pan prior placing your crust into the pie pan. For a lattice top crust you will want to cut your second pie crust into even strips, as seen above. I high recommend a lattice top for proper steam venting of the pie. Plus they are so pretty, and it will totally impress your family.
The first step to creating a lattice top is taking every other strip and laying it out across the pie, as seen in the picture above.
Next you will fold back strips 1, 3, & 5. Place a new strip perpendicular over strips 2 & 4 on your pie. Replace strips 1, 3, & 5 back across your newly placed perpendicular strip on the pie. Repeat the process alternating the strips for each layer.Then press your edges together to make a seal around the edges. It should look like this, hopefully.
Now here is where I go off the map….. my father loved sharp cheddar cheese on his apple pie…… it’s a southern thing. Which in turn be came a family tradition to melt a piece of sharp cheddar cheese on top of your apple pie. I decided if I am making the pie to either add cheddar cheese into my homemade crust ( similar to a cheese straw) or if I am using a pre-done pie crust I sprinkle it on top before baking. If you are just not sure about the whole cheese thing you can totally omit it. Besides you can always melt a piece on top after the fact if you decided you want to try it, which I highly recommend.
THE GROCERY LIST:
- 1 Tbls Butter (to grease pan)
- 1/4 Fresh grated nutmeg
- 1 Tablespoons ground cinnamon
- 1/2 cup finely Shredded Sharp Cheddar Cheese (optional)
- Preheat oven to 425 degrees.
- Place the bottom crust in your pie pan.
- Toss cored apple slices with orange juice, both sugars, flour, cinnamon and nutmeg.
- Fill with apples, mounded slightly. Cover with a lattice work crust. (see pictures) Sprinkle with finely shredded cheddar cheese.
- Bake at 425 degrees 45-60 minutes, until apples are soft.
*Please note that this post may contain affiliate links for your convenience. These involve no extra cost to you, but may result in me receiving a small commission – for which I am very grateful! You can view my full advertising disclosure here.
My Favorite Kitchen Tools: