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Slice of Apple Cheddar Thyme Pie on a plate
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5 from 2 votes

Apple Cheddar Thyme Pie

This Apple Cheddar Thyme Pie is absolutely everything! What makes this one truly so special is the bursting of cheesy cheddar + herby flavors that pops through the buttery crust which all ties together well with the great balance of tartness from the granny smith apples. Just like with your other favorite pies, a generous scoop of ice cream (or not) is optional for more goodness. A true family staple on any given day or during the Fall season + Holidays. Gluten-free option!
Prep Time30 minutes
Cook Time1 hour
Chill Time:1 hour
Total Time2 hours 30 minutes
Course: Dessert
Keyword: apple, apple pie, apples, baked, cheddar, cheese, classic, crust, dessert, easy, fall recipe, flaky, herbs, holidays, homemade, indulge, pie, recipe, savory, southern, sweet, thanksgiving, thyme, traditional, vegetarian
Servings: 8 servings
Calories: 615kcal
Author: Shanika

Ingredients

FOR CHEDDAR + THYME CRUST:

  • 1 ½ cups organic all-purpose flour
  • 1 ½ cups organic pastry flour 
  • 1 cup unsalted butter, cold + cubed (That’s 2 sticks!)
  • 1 cup Almond milk, cold (See Notes!)
  • ½ teaspoon sea salt
  • pinch of ground cinnamon
  • 1 tablespoon dried thyme
  • 1 cup Shredded Organic Mild Cheddar Cheese

FOR FILLING:

  • 6-7 large Granny Smith Apples, peeled + sliced
  • ½ cup organic pure cane sugar
  • ¼ cup Arrowroot starch (See Notes/FAQ!)
  • 1 ½ Tbsps ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ½ cup Shredded Organic Mild Cheddar Cheese

OTHER:

  • 1 large egg, lightly beaten + 1 tablespoon Almond milk (This will be your egg wash)

Instructions

TO MAKE THE CRUST:

  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, dried thyme and shredded cheddar, whisking them all together.
  • Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold milk (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!**

CHILL THE DOUGH:

  • Once you’re able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.

TO MAKE PIE FILLING:

  • In a large bowl, add the sliced apples, sugar, starch, spices, and cheese, stirring everything together until well combined. Set aside.

ASSMEBLY:

  • Preheat your oven to 375 degrees Fahrenheit.
  • Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about ½-inch thick and gently placing it in your pre-greased (with butter) pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
  • Add the apples and minimal amount of juices from the bowl to the center of the crust, evenly spreading it out until evenly spread.
  • Now go back to your set aside flattened 2nd pie crust dough and using a sharp knife or wheel pastry cutter, cut dough (longways) into eight to ten 1⁄2-inch-wide strips. To make the strips easier to transfer, gently fold them over, then place them on top of the pie and unfold them, being sure to place the longer strips in the middle and working the shorter ones toward either side of the pie.
  • To create a lattice pattern, place one long strip of dough perpendicular to the parallel strip, then unfold the folded strips over the perpendicular strip. Lay a second perpendicular strip of dough next to the first one with some space between them and unfold the folded parallel strip over the second one. Continue with each strip until a complete weave is made over the top of the pie.
  • Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.

BAKE THE PIE:

  • Once done, lightly brush the top of pie crust with egg wash and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and apples are bubbling through. 
  • Remove from the oven and let it cool COMPLETELY----about 2 or so hours.
  • Slice pie and serve with a few scoops of ice cream, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
  • FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
  • MILK: You can substitute Almond milk with your favorite plant-based milk, regular whole milk, or water.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD ¼ cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
  • APPLES: Best apples to use for this bread are: Granny Smith, Gala, Honeycrisp, Fuji, etc.
  • STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular starch, tapioca flour, or regular all-purpose flour.

Nutrition

Calories: 615kcal | Carbohydrates: 76g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 340mg | Potassium: 336mg | Fiber: 8g | Sugar: 30g | Vitamin A: 1073IU | Vitamin C: 8mg | Calcium: 247mg | Iron: 3mg