Harvest Apple Pie with Cheddar Crust

Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.

Makes 6 servings.

Variety Tip: For best results, use Ontario Cortland, Crispin, Golden Delicious, Jonagold, McIntosh, Northern Spy, Russet, or Spartan apples.


Cheddar Crust:
2 1/4 cups all-purpose flour 550 mL
3/4 tsp salt 4 mL
1/2 cup vegetable shortening 125 mL
1/4 cup cold butter (cut into small pieces) 50 mL
1 3/4 cups old cheddar cheese 425 mL
5 to 6 tbsp ice water 75 to 90 mL
Apple Filling:
6 cups sliced peeled Ontario apples 1.5 L
1 tbsp lemon juice 15 mL
1/3 cup granulated sugar 75 mL
1 tbsp all-purpose flour 15 mL
1/2 tsp cinnamon 2 mL
1 egg yolk 1
1 tsp milk 5 mL


In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.

Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.

On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3 mm) thickness. Place in 9-inch (23 cm) pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch (1cm) over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In a small bowl, beat together egg yolk and milk; brush top of pie with mixture.

Bake on bottom rack in a 425°F (220°C) oven for 15 minutes then reduce temperature to 350°F (180°C) and bake for about 40 minutes or until apples are tender and crust is golden brown.