RECIPES

Apple Cheddar Pie

Active Time

1 Hour

Servings

6-8

Ingredients

1 1/4 cups all-purpose flour
2 ounces Renard’s 2-Year Sharp Cheddar cheese, finely shredded (1/2 cup)
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup ice water
2 tablespoons apple cider vinegar

Apple Pie Filling:

8 large Granny Smith apples, peeled, cored and thinly sliced
1/2 cup sugar
1/3 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla bean paste
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg

Smoked Cheddar Streusel:

1 cup all-purpose flour
1 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 ounces Renard’s Smoked Cheddar cheese, finely shredded (3/4 cup)
10 tablespoons cold butter, cubed
Salted caramel sauce
Sweetened whipped cream

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Young Cheddar can be used in this recipe.

Instructions

Combine the flour, cheddar, sugar and salt in a large bowl. Cut in cold butter until mixture resembles pea-sized crumbs. Combine ice water and apple cider vinegar. Gradually add 1/4 cup water mixture, tossing with a fork. Add water mixture, a tablespoon at a time, until dough just holds together when pinched.
Shape dough into a rectangle; wrap in plastic wrap. Refrigerate for at least 1 hour.
Roll out dough on a lightly floured surface into a 10 x 8-inch rectangle. Fold dough into thirds, starting with the short sides. Rotate dough 90 degrees. Repeat rolling out, folding and rotating dough three times. Shape into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Apple Pie Filling:

Remove dough from the refrigerator 30 minutes before rolling out.
Gently toss the apples, sugar, cornstarch, cinnamon, vanilla bean paste, cloves and nutmeg in a large bowl. Let stand for 25 minutes.
Meanwhile, roll out dough on a lightly floured surface into a 10-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch of plate; flute edges. Spoon pie filling into pastry. Refrigerate for 30 minutes.
Heat oven to 400°F.
Place pie on a baking sheet. Bake for 20 minutes.

Smoked Cheddar Streusel:

Combine the flour, oats, brown sugar, salt and cinnamon in a large bowl. Stir in cheddar. Cut in cold butter until mixture resembles coarse crumbs.
Reduce oven temperature to 350°F. Sprinkle streusel over filling. Bake for 30-35 minutes longer or until filling is bubbly and crust is golden brown. Lightly cover with foil if streusel is over-browning. Cool on a wire rack.
Serve pie with caramel sauce and whipped cream.

Cheesemonger Tip

Renard's Artisan Cheese is a third-generation, family-owned company in Door County, Wisconsin. Master Cheesemaker Chris Renard continues to honor his family’s legacy by perfecting his father’s and grandfather’s recipes while keeping up with the current culinary scene. Chris handcrafts gourmet, award-winning cheeses and flavor profiles, including over 50 flavor-infused specialty cheeses.

Apple Cheddar Pie

Ingredients

Apple Pie Filling:

Smoked Cheddar Streusel:

Cheese

Instructions

Apple Pie Filling:

Smoked Cheddar Streusel:

Cheesemonger Tip

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