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Salted Caramel Apple Pie Recipe with Cheddar Crust Easy and Cozy

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A cozy and unique apple pie featuring a sharp cheddar cheese crust and a warm salted caramel drizzle, perfect for gatherings and comforting desserts.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 4 to 6 tablespoons ice water
  • 6 large tart apples, peeled, cored, and sliced
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • ½ cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter (for caramel)
  • ⅓ cup heavy cream
  • 1 teaspoon flaky sea salt

Instructions

  1. Make the Cheddar Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and shredded cheddar cheese. Use a pastry cutter or your fingers to quickly work the butter and cheese into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Add ice water one tablespoon at a time until the dough just comes together. Don’t overwork it. Divide dough in half, form into disks, wrap in plastic, and chill for 30 minutes.
  2. Prepare the Apple Filling: In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, vanilla extract, and lemon juice. Make sure every slice is coated well. Let it sit while you roll out the dough.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one disk of dough into a 12-inch circle. Carefully transfer it to your pie dish, pressing it gently to fit. Trim the edges, leaving about 1-inch overhang.
  4. Fill the Pie: Pour the apple mixture into the crust, spreading it evenly. Be careful not to overfill as the apples will shrink slightly while baking.
  5. Top Crust: Roll out the second dough disk to cover the pie. You can do a full crust, a lattice, or even cut shapes for a decorative top. Trim edges, then fold and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  6. Bake the Pie: Preheat oven to 375°F (190°C). Place pie on a baking sheet to catch drips and bake for 50-60 minutes or until the crust is golden and filling is bubbling. If edges brown too fast, cover with foil halfway through baking.
  7. Prepare the Salted Caramel Drizzle: While pie bakes, heat sugar in a medium saucepan over medium heat, stirring constantly until melted and amber-colored. Remove from heat, add butter (be careful, it bubbles), then slowly whisk in heavy cream until smooth. Stir in flaky sea salt. Let cool slightly.
  8. Finish and Serve: Once the pie cools for at least 20 minutes, drizzle the salted caramel generously over the top before slicing.

Notes

Keep everything cold for a flaky crust. Grate cheddar finely to avoid greasy or crumbly crust. Don’t overmix dough after adding water. Use tart apples like Granny Smith or Honeycrisp for best texture and flavor. Cover edges with foil if browning too fast. Stir caramel constantly to avoid burning. Let pie rest before slicing to set filling.

Nutrition

Keywords: salted caramel apple pie, cheddar crust pie, apple pie recipe, salted caramel drizzle, cozy dessert, cheddar cheese crust, autumn pie, easy apple pie

Find it online: https://jodierecipes.com/salted-caramel-apple-pie-recipe-with-cheddar-crust-easy-and-cozy/