Recipe: All American Cheddar Apple Pie

Cheese and apples is a classic combination. When my dad was a student at the University of Wisconsin-Madison, one of his favorite snacks was a slice of apple pie with melted cheddar. This All American dessert is best served warm with a big scoop of vanilla ice cream.



Makes 12 servings

1 Basic pie crust recipe (cutting 1 cup of grated cheddar cheese in with the butter), chilled
4 pounds (about 8) tart apples, peeled, cored and sliced ¼-inch thick
¾ cup brown sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
2 tablespoons unsalted butter
¼ cup grated cheddar cheese

1. Heat oven to 400° Fahrenheit. Toss apples with brown sugar, flour, and lemon juice, in a large bowl until well coated. Let stand for 10 to 15 minutes.

2. Divide chilled pie dough into 2 equal pieces. Roll out one piece to 1/8-inch thick on a lightly floured surface and fit it into a 9- or 10-inch pie plate. Trim the edge, leaving a ¾-inch overhang. Spoon the apple mixture into the shell and dot with the butter. Roll out the remaining dough and drape it over the filling. Trim it, leaving a 1-inch overhang, folding the overhang under the bottom crust, pressing the edge to seal it. Flute the seams with your fingers or use a fork to make a decorative edge and cut 2 or 3 slits in the top to allow steam to escape.

3. Bake for 10 minutes at 400° Fahrenheit, then reduce oven temp to 350° Fahrenheit and bake an additional 20 to 25 minutes, until the crust is golden. Sprinkle with the remaining cheese and bake for 10 more minutes. Cool 30 minutes before serving.