Nothing screams Fall more to me than apple pie. With apples straight from the orchard, mixed with bourbon and vanilla, and baked in a cheddar cheese crust, this Apple Pie is a Fall favorite!
It has been unusually warm this September, the leaves on the trees on our street are just starting to change color, and I am more than ready for that Fall foliage. I have said this before but apple desserts are my go to Fall desserts. Apples are in abundance this time of year, and Wisconsin has plenty of apple orchards around to make my selection. Some of my best memories as a kid are visiting apple orchards and picking out my own apples.
I never used to eat a lot apples as a kid, unless they were in dessert (now I eat them almost everyday). I still prefer them in desserts – actually I think I just prefer desserts in general 🙂
This apple pie is a little different than the traditional; however, it might become a new fall baking staple as the bourbon-vanilla mixed with the apples brings out a sweet taste that’s hard to beat. The cheddar cheese crust adds a nice savory touch to the mix.
I have seen cheddar cheese in apple pie crusts before; however, I have never attempted it myself. Now I don’t know if I’ll make crusts without it ever again. The cheddar cheese I used was a very sharp cheddar that matches the sweetness of the apples perfectly.
The crust recipe is slightly adapted from Sally’s Baking Addiction
Double Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons salted butter, chilled
- 3/4 cup shortening
- 1/2 cup ice water
- 1 cup shredded cheddar cheese
- 1 lb granny smith apples, cored and sliced thinly
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon
- 1/2 cup flour
- 2 tablespoons butter, melted (for brushing top of crust before baking)
In a food processor add all crust ingredients except ice water and pulse until mixture is crumbly. With food processor running, slowly feed in ice water. Pulse until combined and formed into a ball. Transfer dough to a floured surface and gently knead. Divide dough into two equal sized balls and flatten into discs. Cover with plastic wrap and chill in the fridge for at least 1 hour. (At this point pie crust can also be frozen).
Preheat oven to 375
In a large mixing bowl add all filling ingredients. Mix with hands until completely combined.
Take dough discs out of fridge and transfer to a floured surface. Gently roll out dough with rolling pin, turning the dough as you go. Carefully transfer first crust to a greased pie plate.
Prick holes in the bottom of the crust with a fork. This is referred to as “docking the pie crust,” and allows steam to escape from the pie while baking.
Add bourbon-vanilla apple mixture and top with second pie crust. At this point flute the edges of the pie crust by taking your left pointer finger and thumb and pinching the crust around your other thumb. Continue until entire crust is complete. (This is a skill I have yet to master; however, it is fun to do).
Cut slits in top of pie crust so steam can escape and brush with two tablespoons melted butter.
Bake at 375 for the first 20 minutes, then lower the oven temperature to 350, baking for an additional 40 minutes.
Serve your pie with some ice cream for a little ala mode, and…