Name: Bourbon Caramel Apple Pie with Cheddar Crust
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: American cuisine
Ingredients: 2.5 cup all-purpose flour; 1 tsp salt; 1 cup unsalted butter (cold, cut into cubes); 1 cup cheddar cheese (sharp, shredded and cold); 6 tbsp ice water; 6 pcs apples (medium, firm and slightly tart, peeled, cored, and sliced); 2 tbsp bourbon; 4 tbsp butter; 0.5 cup brown sugar (packed); 0.25 cup heavy cream; 1 tsp vanilla extract; 2 tbsp cornstarch; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tbsp lemon juice; 1 pcs egg (beaten)

A slice of golden apple pie, topped with sticky bourbon caramel and a rustic cheddar cheese crust, sits invitingly on a white plate, ready to be enjoyed.

Experience a comforting yet sophisticated twist on a classic with this Bourbon Caramel Apple Pie. The filling features tender, spiced apples enveloped in a rich, boozy caramel sauce infused with a hint of bourbon, creating depth and warmth. What elevates this pie is the uniquely savory cheddar cheese crust. The sharp, slightly salty cheddar beautifully cuts through the sweetness of the apple and caramel filling, offering a delightful contrast in every bite. This recipe is perfect for autumn gatherings or a special dessert, combining familiar flavors with an unexpected, yet harmonious pairing. It's designed for the home baker who enjoys experimenting with traditional pie recipes to create something truly memorable and delicious.

Preparation time: 45 min
Cooking time: 1 hr
Total time: 1 hr 45 min
Servings: 8

Instructions

Prepare the Cheddar Pie Crust

1In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
2Stir in the shredded cold cheddar cheese. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3Divide the dough in half, form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Bourbon Caramel Apple Filling

1In a large skillet over medium heat, melt the butter. Add the brown sugar and cook until dissolved, stirring constantly, about 2-3 minutes.
2Carefully stir in the bourbon and heavy cream. Bring to a gentle simmer and cook for 2 minutes, then remove from heat and stir in the vanilla extract. Set aside to cool slightly.
3In a large bowl, combine the sliced apples, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
4Pour the cooled bourbon caramel sauce over the apple mixture and stir until all apples are well coated.

Assemble and Bake the Pie

1Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of cheddar pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
2Pour the apple filling into the pie crust, mounding it slightly in the center.
3Roll out the second disc of dough. You can either place it directly over the filling, cut vents, or create a lattice top.
4Trim any excess dough and crimp the edges to seal. Brush the top crust with the beaten egg wash.
5Bake for 15 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent the pie with aluminum foil.
6Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Instructions

Prepare the Cheddar Pie Crust

1In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
2Stir in the shredded cold cheddar cheese. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3Divide the dough in half, form into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Bourbon Caramel Apple Filling

1In a large skillet over medium heat, melt the butter. Add the brown sugar and cook until dissolved, stirring constantly, about 2-3 minutes.
2Carefully stir in the bourbon and heavy cream. Bring to a gentle simmer and cook for 2 minutes, then remove from heat and stir in the vanilla extract. Set aside to cool slightly.
3In a large bowl, combine the sliced apples, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
4Pour the cooled bourbon caramel sauce over the apple mixture and stir until all apples are well coated.

Assemble and Bake the Pie

1Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of cheddar pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
2Pour the apple filling into the pie crust, mounding it slightly in the center.
3Roll out the second disc of dough. You can either place it directly over the filling, cut vents, or create a lattice top.
4Trim any excess dough and crimp the edges to seal. Brush the top crust with the beaten egg wash.
5Bake for 15 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent the pie with aluminum foil.
6Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Nutrition Information

Calories: 451 kcal
Protein: 5 g
Fat: 26 g
Carbs: 55 g

Nutrient	Per serving
Calories	451 kcal
Protein	5 g
Fat	26 g
Carbs	55 g

Tips

Ensure butter and cheddar are very cold for a flaky crust; chilling prevents the fat from melting too quickly.
If apples are very juicy, add an extra tablespoon of cornstarch to the filling to prevent a watery pie.
Serve slightly warm with a scoop of vanilla bean ice cream or a drizzle of extra caramel for an indulgent treat.