Thanksgiving calls for flaky, tender pie that is at once nostalgic and excitingly new. Enter the Apple Cheddar Pie, an apple-packed dessert encased in a piecrust that rolls together Cheddar and butter for an upgrade to this classic recipe. Cheddar and apples are a classic yet unique pairing. The salty, sharp notes of the Cheddar complement the tart sweetness of the apples, giving you an all-consuming, knee-weakening blend of savory and sweet. For that signature Cheddar flavor in our Apple Cheddar Pie, we turned to Tillamook Sharp Cheddar Cheese. Then we sent it right over the top by serving it with scoops of Tillamook’s dreamy Old-Fashioned Vanilla Ice Cream.
Tillamook was founded in Tillamook, Oregon in 1909 by an association of dairy farmers who were committed to producing the finest dairy. After 110 years, Tillamook’s dedication to quality hasn’t changed. Expertly crafted with more fresh cream than air, Tillamook’s ice cream is indulgently rich and creamy. Their equally delectable Cheddar is aged for more than nine months, striking the perfect balance of sharpness. Plus, Tillamook’s shreds are farm-style thick, meaning you’re getting more creamy cheese in each bite.
With Tillamook on hand, we decided to give one of our favorite Thanksgiving pies an update. Our Apple Cheddar Pie has a marbled effect, a swirling of both Cheddar cheese Piecrust and Traditional American Piecrust. To make sure the Cheddar really shined, we used Tillamook Sharp Cheddar Shreds in our Cheddar Cheese Piecrust. Then we doubled down on Tillamook goodness by serving this classic à la mode with Old-Fashioned Vanilla Ice Cream. Scroll down for the recipe!
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Enter Our Giveaway to Win Tillamook Ice Cream and Cheese!
We’re teaming up with Tillamook for an epic Thanksgiving giveaway, gifting you all the necessary tools to have a holiday that’s the furthest thing from forgettable. Prizes include a brand new Wolf Gourmet stand mixer, along with a classic Tillamook apron, ice cream bowls, cheese and ice cream coupons, two of this season’s best baking cookbooks from our friends at Penguin Random House, and a signed copy of Bake from Scratch: Volume Three. All you have to do to enter the giveaway is follow @tillamook and @thebakefeed on Instagram, like the post of our Skillet Pecan Pie, and tag a friend in the comment section of the post who loves ice cream and cheddar cheese as much as you.
Click here for official giveaway rules.
Thanksgiving Pie Inspiration
Apple Cheddar Pie
For this modern twist on traditional apple pie, we used two crusts, our Traditional American Piecrust and a Cheddar Cheese Piecrust loaded with Tillamook Sharp Cheddar Thick Cut Shredded Cheese, to create a marbled look. Serve it à la mode with Tillamook’s Old-Fashioned Vanilla Ice Cream to take it to the next level.
- Traditional American Piecrust (recipe below)
- Cheddar Cheese Piecrust (recipe below)
- 8 cups (884 grams) ¼-inch-thick sliced peeled Granny Smith apples*
- ⅓ cup (73 grams) firmly packed light brown sugar
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 1 teaspoon (2 grams) ground black pepper
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) heavy whipping cream
- 1 tablespoon (12 grams) turbinado sugar
- Garnish: Tillamook Old-Fashioned Vanilla Ice Cream
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll Traditional American Piecrust into an 18x3-inch rectangle. Repeat procedure with Cheddar Cheese Piecrust. Place Traditional American Piecrust on top of Cheddar Cheese Piecrust. Starting with one short side, roll into a log, jelly-roll style, and pinch seam to seal. Wrap in plastic wrap, and refrigerate for 20 minutes.
- On a lightly floured surface, cut dough crosswise into 2 (1½-inch-long) logs. Stand up logs vertically. Roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides.
- In a large bowl, combine apple slices, brown sugar, flour, lemon zest and juice, pepper, salt, nutmeg, and cinnamon. Spoon apple mixture into prepared crust.
- Roll remaining dough into a 12-inch square. Cut into 6 (2-inch-wide) strips. Place 3 dough strips vertically on pie, spacing evenly apart. Fold back alternating strips, and place one dough strip horizontally across vertical strips; unfold folded strips. Fold back center vertical strip, and place another horizontal strip across first strips, spacing evenly. Unfold vertical folded strip, then fold back alternating vertical strips. Place another horizontal strip across vertical strip, spacing evenly. Unfold vertical folded strips.
- Trim lattice until it meets the inside of the pan’s lip. Trim overhang to ½ inch beyond pan’s lip. Roll trimmed overhang over so that it is even with inside lip of the pan, pressing down to make it adhere. Crimp as desired. (See page 68 for visual how-to guide.)
- In a small bowl, whisk together egg and cream. Brush dough with egg wash. Sprinkle with turbinado sugar.
- Bake until crust is golden brown and filling is bubbly, about 1 hour, covering with foil to prevent excess browning, if necessary. Let cool slightly; serve warm and garnish with Tillamook Old-Fashioned Vanilla Ice Cream.
- 1¼ cups (156 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground mustard
- ½ teaspoon (1 gram) smoked paprika
- 1 cup (113 grams) Tillamook Sharp Cheddar Shreds
- ¼ cup (57 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
- In the work bowl of a food processor, place flour, salt, mustard, and paprika; pulse until combined. Add Cheddar and pulse twice; add cold butter, and pulse until mixture is crumbly. With processor running, pour ¼ cup (60 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a 10x1½-inch rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ⅓ cup (80 grams) ice water
- In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, pour ⅓ cup (80 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a 10x1½-inch rectangle. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
