Our usual favourite apple pie is my apple cream pie and prior to this, I’ve never been able to try a new one because I just KNEW it wouldn’t be as good as the apple cream. Then we tried this Maple Cheddar Apple Pie and it was apple pie perfection!
Maple Cheddar Apple Pie Recipe
Pastry for a double crust pie
1/3 cup sugar (the original recipe called for more but I found this to be plenty)
2 T. flour (I used whole wheat but recipe called for white)
1/2 tsp. cinnamon * (the sugar that I used was a spicy sugar mix that a friend made for me as a gift – it has whole cinnamon sticks, whole nutmeg, candied ginger, and vanilla beans in it so I didn’t add this cinnamon as I felt no additional spice was needed – if you use regular sugar, I strongly recommend adding some nutmeg and ginger as well as the cinnamon!)
1/4 tsp salt (I used about half that)
5 cups thinly sliced peeled apples (ones that are good for cooking – they suggested Jonathan or McIntosh – I already had Royal Gala on hand which aren’t usually recommended for cooking but I used them with great results)
1 1/2 cups shredded cheddar cheese (they called for white cheddar; I just used the regular Old cheddar I had on hand – YUM!)
6 T. maple syrup (they used 4 in the pie and then brushed the top of the pie with the other 2 – we had already had candied sweet potatoes for dinner and I didn’t feel the need for even more sugar so I only used the 4 T. in the pie)
1 T. whipping cream (confession time: I misread the recipe when I wrote out my shopping list – I thought it called for WHIPPED cream to put on the pie when serving so I had no whipping cream. The pie was still great without it but I will definitely try some of the cream next time I make it.)
1/4 cup toasted chopped pecans (optional – I didn’t use them because after serving the candied sweet potatoes with pecans my daughter informed me that she didn’t care for pecans)
Instructions: Prepare your pastry and place half of it in your pie pan as your bottom crust. Mix together the sugar, flour, spices, and salt. Add the apples and toss them in this mixture to coat. Stir in the cheese and the 4 T. of maple syrup (yes I used REAL maple syrup – much to my daughter’s chagrin when she saw the price on it!). Place this mixture in the pie shell. Drizzle the cream over the filling (if using the cream). Put on your top crust, crimp the edges and put in vent holes. Cover just the edges of the pie with foil to keep them from burning. Bake at 375 degrees F for 40 minutes. Remove the foil and bake for about another 20 minutes, until pastry is golden brown and the apples are tender. Remove the pie from the oven to cool. If using the other 2 T. of syrup, brush that over the top of the pie and then sprinkle on the pecans if using them. It needs about 45 minutes to an hour to cool before serving or it will be too runny. Although it tasted good cold, it was even better when served warm.