In some regions of the U.S., topping apple pie with cheddar cheese is as popular as serving it with ice cream. This rustic, holiday tart celebrates tradition with an artisan cheddar.
- Heat oven to 375˚F.
- Roll out pastry on a lightly floured surface to an 11-inch circle. Transfer to a parchment paper-lined baking sheet.
- Place apples in a medium bowl. Combine 2 tablespoons sugar, cornstarch and apple pie spice in a small bowl; add to apples and toss lightly. Set aside.
- Beat 1 cup cheddar, cream cheese, egg yolk and 4 tablespoons sugar in a medium bowl until smooth. Spread cheddar mixture in the center of pastry to within 2 inches of edges. Spoon half of the reserved apple slices in a single layer over filling. Sprinkle with remaining cheddar and 1/4 cup cranberries. Top with the remaining apple slices and cranberries. Fold pastry edges up over filling. (Center will be uncovered.) Lightly beat egg white; brush over pastry. Sprinkle pastry and filling with remaining sugar.
- Bake for 30-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before serving.
Any brand of Wisconsin cheddar cheese or cream cheese can be used.
Henning’s Cinnamon Apple Pie Cheddar is a delicious blend of white cheddar cheese flavored with apples and cinnamon. Serve it with apple pie or on a holiday cheeseboard.