Mini Apple Pies with Cheddar Crust #AppleWeek

Do you eat apple pie with a slice of cheese on top?

My family loves it!

A slice of salty cheddar cheese balances a sweet slice of apple pie perfectly.

For our desserts day in #AppleWeek, I decided to take it to the next level and add the cheese directly into the crust!

Honestly?  I was surprised at how subtle the cheese was.

I reaaaally had to search for the cheese flavor.  It was just the lightest savory note almost lost among the sweetness of the pie.

So here’s the bottom line: if you’re looking for something just a little bit different than the usual or if you have super skeptical guests, this crust is for you.  If you’re a diehard pie and cheese lover, add it to the top (with or without the cheddar crust).

Either way, these tiny little pies are adorable and gorgeous and make me happy!

Recipe Note;
-I recommend shredding the cheese only just before using, using a fine grater.  Keep the cheese loosely packed in the measuring cup, so it doesn’t stick together.

Mini Apple Pies with Cheddar Crust

½ cup flour
¼ tsp salt
3 tbsp butter
¼ heaping cup finely shredded sharp cheddar cheese (see note)
1-2 tbsp ice water

2 cups tart apples, sliced thin
¼ cup sugar
¼ tsp cinnamon
1 tbsp flour

Preheat oven to 425 degrees F.

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.  Slow stir in the cheese, taking care that it doesn’t clump.

Beginning with 1 tablespoon of water, sprinkle the water over the flour mixture and lightly mix until it forms a ball.  Add additional water as necessary.

Split the dough into three equal pieces.  Set two aside and cover with a damp kitchen towel.  Lightly flour a surface and roll the dough into a round 2 inches larger than the diameter of the pan (my pie tins were 4-inch wide, so my dough was 6-inches).  

Gently fold the dough in half twice (into quarters) and place in the pie plate.  Gently unfold the crust and press onto the sizes of the pan.  Remove any dough that hangs over the edges of the pie plate, reserving the dough to cut into a lattice (alternately, leave the dough and fold over after filling for a more rustic pie).

Whisk together the cinnamon, sugar, and flour.  Toss the apples in the sugar mixture.  Divide the cinnamon sugar apples between the three pans.

Roll out excess dough to make a lattice or fold over the excess dough to make rustic pies.

Place the pies onto a baking sheet.  Bake in the preheated oven for 30-40 minutes or until the crusts are browned and the pies are bubbly.

Cool before serving.

Serves 3-6

Don't miss these delicious sweet treats from other #AppleWeek bloggers!

Apple and Nut Drop Cookies by A Day in the Life on the Farm
Apple Brown Betty by Corn, Beans, Pigs and Kids
Apple Cider Caramel Sauce by Cooking With Carlee
Apple Cinnamon Oatmeal Bread by Feeding Big
Apple Dumplings by A Palatable Pastime
Apple Oatmeal Cookies by Jolene's Recipe Journal
Apple Pie & Cinnamon Things by Crafty Mama in ME
Apple Pie in a Jar by Grumpy's Honeybunch
Baked Apples with Chocolate and Caramel by Hezzi-D's Books and Cooks
Brown Butter Apples by Cricket's Confections
Mini Apple Pie with Cheddar Crust by Amy's Cooking Adventures
Nana's Apple Pie by The Crumby Cupcake
Sparkling Cider Pound Cake by Family Around The Table


  1. Great idea adding the cheddar to the crust Amy. Your pies are adorable.

  2. Everything is cuter in mini form! And putting cheese in the crust is a great idea. I can't wait to give that a try!

  3. My favorite pie in a mini dessert! Could life be better?!

  4. I'm never been a cheese on apple pie person but maybe you subtle touch of cheddar in the crust I'll have to try. I wonder where the tradition of putting a slice of cheese on top of apple pie came from?


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