Apple Pie with Cheddar Cheese Crust
If a slice of cheddar cheese makes apple pie even better, how good could it be if we put the cheese right into the crust?
Why This Recipe Works
What’s better than a piece of apple pie with a slice of cheddar melted on top? One with the cheese baked right into the crust. For ample cheese flavor, we found that we had to cut back a bit on butter or the crust would crumble. We were able to load a hefty ½ pound of cheese into the crust—extra-sharp packed the most punch—and two unlikely ingredients boosted the cheese flavor even more: dry mustard and cayenne. As for the apples, cooking them down before filling the pie prevents a gap under the top crust, and a combination of Granny Smith and Golden Delicious provides the right texture and sweet-tart balance.
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