Cheese & Tart Apple Pie

Recipe and Photography by Karen Gerard

Serves 8


  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 20 tbsp unsalted butter, in 1 inch pieces
  • 4 oz Gouda or Gruyere, finely grated
  • 6-7 tbsp ice water


  • 3 lbs Granny Smith apples, peeled cored, and sliced
  • 3 quarts boiling water
  • 5 tbsp sugar, plus 1 tbsp for sprinkling over crust
  • 5 tbsp light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp cornstarch
  • 1 egg, lightly beaten
  1. Pulse the butter, flour, and grated cheese in a food processor until the largest butter pieces are the size of large peas.
  2. Add the ice water into the processor, one tablespoon at a time, continuing to pulse between additions.
  3. Transfer the dough to a clean surface, separate into two pieces, and press into disks. Wrap in plastic and refrigerate for at 2-12 hours.
  4. Pour boiling water over the sliced apples in a large bowl. Cover and let soften for 10 minutes. Pour apples and water into a colander and let drain until mostly dry.
  5. Transfer the apples back to the bowl and toss with the sugars, cinnamon, salt, and cornstarch.
  6. Preheat oven to 425°F. Roll out disks into 10 inch circles. Line a pie dish with one, pour in apple filling, and then cover with remaining pastry.
  7. Brush top of pie with egg wash and sprinkle with one tablespoon of sugar.
  8. Bake 20 minutes until golden brown.Reduce heat to 375°F and continue to bake until deep golden brown, about 25 minutes more. Cover edges with aluminum foil if crust is becoming too browned. Let cool at least 2 hours before serving.