This Apple Pie With A Cheddar Nut-Thins Crust Sleighs at Holiday Parties

Name: This Apple Pie With A Cheddar Nut-Thins Crust Sleighs at Holiday Parties
Total time: 1 h 35 min
Yield: 10 serving(s)
Ingredients: 2 tbsp. apple-cider vinegar; 1 c. Blue Diamond Cheddar Cheese Nut-Thins (about 26 crackers); 2 c. gluten-free all-purpose flour; 1 tbsp. cornstarch; 2 c. grated extra-sharp white cheddar cheese; 2 tsp. granulated sugar; 1/4 tsp. salt; 14 tbsp. unsalted butter, cut into ½-inch pieces and chilled; 2 lb. Granny Smith apples, peeled and sliced into ¼-inch wedges; 1/4 c. granulated sugar; 2 tbsp. gluten-free all-purpose flour, plus more for dusting; 1/4 c. packed light brown sugar; 1/4 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/2 tsp. ground cinnamon; 1/4 tsp. salt; 2 tbsp. unsalted butter, cut into small pieces and chilled; 1 egg, for egg wash; 1 tbsp. turbinado sugar, for topping

Apple pie + cheddar crust = your new party favorite.

By Tyna HoangPublished: Nov 26, 2024

slice of apple pie served on a plate with a fork beside it

Bryan Gardner

Yields:

10 serving(s)

Total Time:

1 hr 35 mins

Cal/Serv:

500

Jump to recipe

The holiday season is here, and nothing says festive gatherings like the perfect apple pie with a slice of sharp cheddar. This innovative twist is a must-try, with a Blue Diamond Cheddar Cheese Nut-Thins crust that marries sweet, tart apples with a rich, savory base that’s sure to be a hit at holiday parties this season and beyond. Simple to make yet big on flavor, it’s the perfect dessert for impressing guests. Serve a slice of this pie as the centerpiece of your holiday table and watch it become a new family favorite. (And did we mention it’s gluten-free?)

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Ingredients

For The Pie Dough

2 Tbsp.
apple-cider vinegar
1 cup
Blue Diamond Cheddar Cheese Nut-Thins (about 26 crackers)
2 cups
gluten-free all-purpose flour
1 Tbsp.
cornstarch
2 cups
grated extra-sharp white cheddar cheese
2 tsp.
granulated sugar
1/4 tsp.
salt
14 Tbsp.
unsalted butter, cut into ½-inch pieces and chilled

For The Filling

2 lb.
Granny Smith apples, peeled and sliced into ¼-inch wedges
1/4 cup
granulated sugar
2 Tbsp.
gluten-free all-purpose flour, plus more for dusting
1/4 cup
packed light brown sugar
1/4 tsp.
ground ginger
1/4 tsp.
ground nutmeg
1/2 tsp.
ground cinnamon
1/4 tsp.
salt
2 Tbsp.
unsalted butter, cut into small pieces and chilled

1
egg, for egg wash
1 Tbsp.
turbinado sugar, for topping

Directions

1. Step 1Make the pie dough: In a measuring cup, combine the cider vinegar with 1 cup cold water; place in the freezer to chill. In the bowl of a food processor, pulse the Blue Diamond Cheddar Cheese Nut-Thins until very fine. Add the flour, cornstarch, cheddar, sugar, and salt and pulse to combine. Add the chilled butter and pulse a few times more, until mixture forms pea-size pieces.
2. Step 2Transfer the mixture into a large mixing bowl and drizzle in 4 to 5 tablespoons of the chilled vinegar mixture, 2 tablespoons at a time, stirring with a fork until it starts to come together. (Dough should be slightly damp.) Knead, if needed, just until the dough begins to come together. Divide in half and gather into discs. Wrap each disc in plastic and transfer to the refrigerator for at least 30 minutes.
3. Step 3Make the filling: In a large bowl, combine the apple slices, sugar, flour, brown sugar, ginger, nutmeg, cinnamon, and salt. Toss to combine.
4. Step 4Remove one disc of dough from the refrigerator and turn it out onto a clean surface dusted with gluten-free flour. Sprinkle with more flour and roll into a rough circle, about 12 inches in diameter and ⅛ inch thick. Roll the pie crust onto the rolling pin and drape it over a 9-inch pie plate, pressing lightly against the dish sides. Trim the edge of the crust to create an even overhang, about ½ inch deep.
5. Step 5Add the filling to the pie plate in an even layer and dot with pieces of chilled butter. Transfer to the freezer while you work on the second disc. Roll out the remaining dough using the same instructions as for the base. Remove the pie plate from the freezer and drape the second sheet of dough over the apples, pressing the edges together to seal the crust. Trim the edges so there is a 1-inch overhang. Tuck the crust underneath itself so it’s flush with the pie plate. Crimp the edges with a fork. Freeze for 15 to 30 minutes.
6. Step 6Preheat the oven to 400°, with a baking sheet inside. Beat together the egg and 1 tablespoon water in a small bowl. Remove the chilled pie from the oven, brush the crust with the egg wash, then sprinkle with the turbinado sugar. Place the pie on the baking sheet in the oven and bake for 25 minutes.
7. Step 7Reduce the oven temperature to 350° and bake for an additional 45 minutes. Remove from the oven and allow to cool on a rack at room temperature for at least 3 hours before slicing and serving.