Vermont Cheddar Apple Pie with Flaky Crust

Why You’ll Love This Recipe

• Classic New England pairing: sweet-tart apples with savory, salty Vermont cheddar.
• Flaky, tender crust dotted with cheddar for rich flavor and gorgeous color.
• Balanced filling—juicy but sliceable, warmly spiced without overpowering the fruit.
• Serve two ways: cheddar baked into the crust or melted on top of each slice.

Grocery List

• Produce: 3 lb firm baking apples (e.g., Honeycrisp, Granny Smith, Cortland, Northern Spy), 1 lemon
• Dairy: Unsalted butter, sharp Vermont cheddar, 1 egg, milk or cream (for egg wash)
• Pantry: All-purpose flour, granulated sugar, brown sugar, cornstarch, ground cinnamon, nutmeg, allspice, kosher salt, apple cider vinegar, coarse sugar

Full Ingredients

Cheddar Pie Dough

• 2 1/2 cups (300 g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (4 oz/113 g) sharp Vermont cheddar, finely shredded
• 6–8 tbsp (90–120 ml) ice water
• 1 tbsp apple cider vinegar

Apple Filling

• 3 lb (1.36 kg) firm apples, peeled, cored, and sliced 1/4 inch thick
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp kosher salt
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 tbsp (24 g) cornstarch

To Finish

• 2 tbsp unsalted butter, cut into small dice (to dot the filling)
• 1 large egg beaten with 1 tbsp milk or cream (egg wash)
• 1 tbsp coarse sugar (turbinado or demerara), for sprinkling

Optional Serving (Warm Cheddar Slice)

• 8 thin slices sharp Vermont cheddar (about 4 oz/113 g) to melt over individual slices

Step-by-Step Instructions

Step 1: Make the cheddar pie dough

In a large bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or rub with fingertips until pea-sized pieces remain. Toss in the shredded cheddar. Drizzle in the vinegar and 6 tbsp ice water, tossing with a fork until the dough just clumps. Add up to 2 tbsp more water only if dry spots remain.

Divide dough into two equal portions. Pat each into a 1-inch-thick disc, wrap tightly, and chill for at least 1 hour (up to 2 days). Cold dough is essential for flakiness and clean layers around the cheddar flecks.

Step 2: Prepare the apple filling

In a large bowl, combine apple slices with brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and lemon zest. Toss to coat and let sit 15 minutes to gently release juices. Stir in the cornstarch until no dry spots remain. The mixture should look glossy and lightly thickened even before baking.

Step 3: Roll the bottom crust and chill

On a lightly floured surface, roll one dough disc into a 12-inch round, about 1/8 inch thick. Fit it into a 9-inch pie plate, easing the dough into the corners without stretching. Leave a 1-inch overhang. Refrigerate the lined plate for 10–15 minutes while you roll the top.

Step 4: Fill, top, and crimp

Spoon the apple mixture (and any collected juices) into the chilled bottom crust, mounding slightly in the center. Dot evenly with the diced butter. Roll the second dough disc into an 11–12 inch round. Lay it over the apples (or cut into strips for a lattice). Trim both crusts to a 1-inch overhang, fold the top edge under the bottom crust, and crimp firmly. Cut 4–6 vents if using a full top.

Step 5: Egg wash, sugar, and set up to bake

Brush the top crust with egg wash and sprinkle with coarse sugar. Place the pie on a foil-lined baking sheet to catch drips. Position a rack in the lower third of the oven and preheat to 425°F (220°C).

Step 6: Bake hot, then finish lower and slower

Bake at 425°F (220°C) for 20 minutes. Without opening the oven for long, reduce heat to 375°F (190°C) and continue baking 35–45 minutes, until the crust is a deep golden brown and the filling bubbles thickly through the vents. If the edges brown too fast, shield them with a ring of foil for the last 15–20 minutes.

Step 7: Cool, slice, and serve with cheddar

Transfer the pie to a rack and cool at least 2–3 hours so the juices set for clean slices. For the classic Vermont touch, top each warm slice with a thin slice of sharp cheddar. To melt, set the cheddar-topped slice under a broiler for 15–30 seconds or warm the pie slice in a 325°F (165°C) oven for 8–10 minutes, then add the cheese.

Pro Tips

• Apple mix: Combine tart (Granny Smith) with sweet-tart (Honeycrisp, Cortland, or Northern Spy) for balanced flavor and texture.
• Keep it cold: Chill dough and assembled pie to keep the butter and cheese firm for extra flake and defined layers.
• Slices matter: Cut apples 1/4 inch thick for even cooking—too thin turns mushy, too thick won’t soften fully.
• Bubbly cue: Do not pull the pie until the filling bubbles vigorously in the center; that’s your sign the starch has activated.
• Clean cuts: Use a serrated knife and wipe between slices. If serving warm, let it settle 10 minutes after reheating.

Variations

• Cheddar Crumb Top: Swap the top crust with a crumb of 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 3/4 cup shredded cheddar.
• Maple-Cider Apple Pie: Replace 1/4 cup sugar with 1/4 cup pure maple syrup; add 1 tbsp cider. Increase cornstarch by 1 tsp to compensate.
• Bourbon-Spice: Add 1 tbsp bourbon and an extra pinch of black pepper to the filling for a subtle, savory edge.

Storage & Make-Ahead

Pie dough can be made up to 2 days ahead or frozen up to 3 months (thaw overnight in the refrigerator). Assembled, unbaked pie can be frozen solid, wrapped well, and baked from frozen at 400°F (205°C) for 20 minutes, then 375°F (190°C) for 50–65 minutes. Baked pie keeps 2 days at room temperature (loosely covered) or 4 days refrigerated. Reheat slices at 325°F (165°C) for 10–15 minutes; add cheddar after reheating.

Nutrition (per serving)

Approximate: 570 calories; 31 g fat; 65 g carbohydrates; 7 g protein; 4 g fiber; 420 mg sodium; 30 g sugars.