Vermont McIntosh Apple Pie With Chedder Crust

Nancy Allen


This a such a tasty apple pie with an awesome chedder pie crust that's real satisfying.


★★★★★ 1 vote

6 servings
20 Min
55 Min


  • 1 1/2 c
    all-purpose flour
  • 1/2 c
  • 1 1/2 c
    grated chedder cheese
  • 4 to 6 Tbsp
    ice water

  • 2 medium
    mcintosh apples, peeled, cored and thinly sliced
  • 1 Tbsp
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
  • 1/2 c
  • 2/3 c
    heavy cream
  • 1/4 c
    grated rind and juice of one orange or lemon
  • 1/4 c
    sherry (i used apple cider)
  • 3
    eggs,well beaten
  • ·
    can add a meringue on top

How to Make Vermont McIntosh Apple Pie With Chedder Crust


  1. Preheat oven to 400F. Combine first 4 ingredients together for your pie crust. Roll out and press into a 9 inch pie plate, set aside.
  2. Cook the apples in the water until soft. Add the brown sugar and cinnamon, then the sugar , cream, rinds and juice of fruit (apple or orange) and sherry or cider, and eggs. Pour into pie crust. Bake for 15 minutes, then lower oven to 325F and bake an additional 40-45 minutes until pie is pretty set not jiggly. Cool. Top with meringue.

Printable Recipe Card

About Vermont McIntosh Apple Pie With Chedder Crust

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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