Real Recipes From Real Home Cooks ®

vermont mcintosh apple pie with chedder crust

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

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

(1 rating)
yield 6 servings
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For vermont mcintosh apple pie with chedder crust

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

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