Cheddar Apple Pie

Cheddar Apple Pie

When it comes to classic American desserts, apple pie is the best! But have you ever considered taking this iconic dessert to the next level by adding a savory twist? Enter Cheddar Apple Pie – a delightful fusion of sweet, tangy apples, and sharp cheddar cheese.

The addition of sharp cheddar cheese to apple pie might sound unconventional, but it’s a culinary gem with a long history. This delightful twist on the traditional apple pie adds a layer of complexity and flavor that sets it apart from the rest.

Ingredients needed for Cheddar Apple Pie:

  • 1 single layer pie crust
  • 8 cups of apples, thinly sliced and (I store them in lemon/water mixture to prevent browning)
  • Sugar
  • Cinnamon
  • Ginger
  • Nutmeg
  • Flour
  • Vanilla extract
  • Sea salt

For the Stresuel:

  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 stick of butter, 8 tablespoons, cut into small pieces
  • 3/4 cup grated cheddar cheese

Supplies needed for Cheddar Apple Pie:

  • Medium sized bowl
  • Small bowl
  • Pastry blender or food processor for crust
  • Pie dish

Cheddar Apple Pie

How to make Cheddar Apple Pie Recipe:

Prepare the Crust:

  • In a food processor, combine the flour, cold butter, and salt. Pulse until the mixture resembles coarse meal.
  • Slowly add ice water, one tablespoon at a time, until the dough begins to come together.
  • Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Apple Filling:

  • In a large bowl, combine the apple slices, brown sugar, spices, vanilla, flour and a pinch of salt. Toss until the apples are evenly coated.

Roll Out the Crust:

  • On a lightly floured surface, roll out one disc of pie dough to fit a 9-inch pie plate. Place it in the pie plate leaving a bit of an overhang. Fold under and crimp the edges to make it look tidy. 

Assemble the Pie:

  • Spoon the apple mixture into the bottom crust.

Make Cheddar Struesel Topping:

  • In a bowl combine the flour & brown sugar and stir together. Stir in the salty cheddar, and the the butter, using your hands to work the butter into the dough, until small pea-sized crumbles form and the flour is worked in evenly.
  • Sprinkle the crumble topping over the top of the pie. 

Cheddar Apple Pie

Bake and enjoy the Pie:

  • Place the pie on a rimmed baking sheet lined with parchment paper and bake in a preheated oven temperature of 375°F (190°C) for 45-50 minutes or until the top of the filling and topping is golden brown.
  • Allow the pie to cool on a wire rack for a bit. Then, slice a piece, add a scoop of vanilla ice cream to enjoy your wedge of pie a la mode!

Can I do any of the work for this pie in advance?

YES. Make the crust in advance and you can even prepare some Apple Pie Filling in advance which will last in the fridge for up to a week.The crumb topping can also be made in advance, just kept in the fridge until you’re read to use. 

What type of apple is best to use for this pie?

I always love the tartness of granny smiths, but a mix of different apples is also great, Honeycrisp, Macintosh and Empire have also worked well

Did you know some people eat their apple pie with a cheddar topper? Yes! I have heard it’s tradition for some to place a wedge of sharp orange cheddar on the top of their apple pie and just eat the two together. This cheddar crumble is my own version of that, all combined into one perfect pie slice. Enjoy!

Cheddar Apple Pie

Cheddar Apple Pie

Yield: 1- 9 inch pie


For the Filling:

  • 8 cups of apples, sliced and (I store them in lemon/water mixture to prevent browning)
  • 1/4 cup sugar
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ginger
  • 1/2 teaspoon of nutmeg
  • 3 tablespoons of flour
  • 1 teaspoon vanilla extract
  • pinch of sea salt

For the Stresuel:

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1 stick of butter, 8 tablespoons, cut into small pieces, or grated*
  • 3/4 cup grated cheddar cheese


  1. Preheat over to 425F. In a large bowl, toss together the apples, sugar, flour, vanilla, salt and spices. Set aside.
  2. Roll out the pie crust and fit into a 9 inch pie dish, trimming the edges and crimping if desired.
  3. Pour the apples into the crust and arrange evenly.

For the Streusel:

  1. In a bowl combine the flour & brown sugar and stir together. Stir in the grated cheese, and the the butter, using your hands to work the butter into the dough, until small pea-sized crumbles form and the flour is worked in evenly.
  2. Sprinkle the crumble over the apples.
  3. Bake at 425F on a low rack of the oven for 20 minutes. Reduce the heat to 375F, move the pie to a middle rack and bake for another 30-35 minutes, or until the filling is bubbly and the crumble is a deep golden brown. Cool slightly before serving with ice cream!


*I found that freezing my stick of butter and grating it into the crumb mixture makes is really fast and easy to work into the crumble!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I’ve been wanting to try the whole cheesy apple pie thing for so long now and this looks like the perfect iteration of it!! Pinned :)

  2. Ginny Alfano says:

    Audra – I have been eating Apple Pie with slices of Cheddar Cheese since I was a very little girl. It was just the way our family did it. My whole adult life, people would look at me like I was crazy when I would eat that combination. Now, I feel like I’ve been vindicated thanks to you!!! I can’t wait to make your pie. I was always a Granny Smith apple person, too, but you changed my mind. It’s off to the store for me tomorrow to get some Golden Delicious :).

    Hope you are feeling well ;)


  3. I am so excited to make this pie for Thanksgiving tomorrow! My quick question for you Audra is, is there no need to prebake the pie crust? Thank you so much, and Happy Thanksgiving!

    1. Hello! Nope! No need to prebake this crust :) Enjoy!

  4. Ricky Olmedo says:

    I made your pie for Thanksgiving. My mother who passed recently used to make a similar pie and I wanted to make one in her honor. I remember my mother buying Cracker Barrel Cheese especially for this and her Sausage Cheese Balls, made with Bisquick, JD Sausage and Cheese.

    Anyway, the pie was a major hit!

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  5. Is the 1 Cup measurement of flour correct for the streusel topping. I seemed to have way more than enough to cover a 9-inch pie. But, by the way, what a pie! So delicious, and made the house smell fantastic while it was baking!


  6. Could you make this filling ahead of time and freeze it?

  7. Been making this for 20 years. Excellent recipe. Found in a Fall Baking cookbook while waiting in line at the grocery store. My FAVORITE cookbook for Fall. Only thing different, they cooked Apple’s with spices and maple syrup til tender,then put in crust . Really excellent pie.

  8. So while I do not nor Ever have lived in the area where they put cheese on apple pie, I discovered it years ago. I’ve put it on top and I’ve put shredded cheddar in the crust, but this is GENIUS. I just took it out of the oven, it smells out of this world. Thank you!

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