Leatherstocking Apple Cheddar Pie

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 50 mins


3pounds Granny Smith apples, peeled and cut in 1/4-inch slices (about 8 cups)
1/3cup all-purpose flour
3/4cup sugar
1teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1tablespoon lemon juice
1teaspoon vanilla extract
1/4teaspoon salt
2tablespoons butter, diced into bits
1package 15-ounce refrigerated piecrust dough (2 crusts)
3ounces extra sharp Cheddar cheese, shredded
1 egg, lightly beaten


  1. Preheat oven to 375F. Line a pie plate with one pie crust, gently pressing dough into sides, and letting excess hang over the edge.
  2. In a large bowl, combine apples, flour, sugar, cinnamon, nutmeg, lemon juice, vanilla and salt. Spoon into pie crust and scatter bits of butter evenly over filling. Top with an even layer of cheese.
  3. Drape second crust loosely over filling. Pull excess from the bottom crust over edge of top crust and crimp to enclose. Flute edge decoratively. Brush top crust lightly with beaten egg and use a sharp knife to make 4 to 5 small (1/2-inch) slits.
  4. Bake until top is golden brown and fruit is bubbling and tender, about 50 to 55 minutes. If crust browns too quickly, drape pie lightly with foil and continue cooking.
  5. Let cool at least 15 minutes before serving.


Nutritional Info *per serving

  • Glycemic Load 20
  • Calories 530
  • Fat 23g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 9g
  • Cholesterol 40mg
  • Sodium 420mg
  • Potassium 270mg
  • Carbohydrate 77g
  • Fiber 6g
  • Sugars 39g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 10%