VegBox Recipes

Apple Pie With Cheddar Cheese

We have been provided with this clever recipe for "sweet 'n savoury" fans, by the lovely folk over at


(Serving Size 10)

  • 1/2 Pound Of Grated Sharp Cheddar Cheese
  • 7 Cups Of Fresh Skinless Cored Green Apples [ed. "or any other apple that's in season / still available from store"]
  • 3 Tablespoons Of Freshly Squeezed Lime Juice
  • 1 Cup Of Cold Unsalted Real Butter
  • 3 Cups Of White All Purpose Baking Flour
  • 1/2 Teaspoon Of Fine Ground Salt
  • 1/4 Cup Of Bottled Ice Water
  • 1/4 Cup Of Distilled White Vinegar
  • 1 Tablespoon Of White Superfine Sugar
  • 1 1/2 Cups Of Pure White Cane Sugar
  • 1/2 Teaspoon Of Ground Cinnamon
  • 1 Large Fresh Whole Egg [ed. free range and organic, naturally!]


For the first step in this apple pie with cheddar cheese recipe, you should take out a mixing bowl and combine the white all purpose baking baking flour with the fine ground salt.

Next add in the cold unsalted real butter, and stir the mixture until it is even and crumbly.

Next gradually pour in the grated sharp cheddar cheese, distilled white vinegar, and bottled ice water.

Vigorously stir these ingredients together until a firm dough ball forms.

Separate the ball in half, and then refrigerate each for roughly four hours or more.

Moving along next preheat your oven to 450 degrees Fahrenheit, or 230 degrees Celsius.

Roll one dough ball so that it firmly fits within a nine inch pie pan.

Roll out the top layer of the crust, then set it off to the side.

Next take out another sealed mixing bowl, and then add in the fresh skinless cored green apples and freshly squeezed lime juice. Place a lid on the bowl, and then toss the apples until they are evenly coated with the juice. Drain away any excess juices in the bowl.

Next stir in the pure white cane sugar and ground cinnamon.

At this point you will want to neatly arrange your apples within the pie pan, then dot them with the cold unsalted real butter. Next place the crust top over the filling, and then flute the edges to seal it.

Finally you should cut slits into the top of the pie crust, then glaze it with the beaten egg and white superfine sugar. Bake the pie for fifteen minutes, then reduce the temperature to 350 degrees Fahrenheit, or 175 degrees Celsius. Bake the pie at this new temperature for five to ten minutes, or until it's golden brown, and the fruit is nice and tender.

Time From Cupboard-To-Table

Approx 5 hours including 4 hours setting aside time for the cheesy pastry.

Notes & Variations on Apple Pie With Cheddar Cheese


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