Autumn in New England Apple Pie

September 14, 2010
4 Ratings
  • Serves 9" deep dish pie
Author Notes

In my family, apple pie was a staple all fall and winter. And it was a breakfast food, served with a healthy slice of very sharp Vermont cheddar. I created this pie with those memories in mind. - MrsWheelbarrow —MrsWheelbarrow

Test Kitchen Notes

This pie is a hearty celebration of autumn. MrsWheelbarrow layers in traditional apple pie spicing in just the right proportions and balances it all with a cloak of maple syrup and a savory cheddar crust. The heavy cream and egg yolk wash gives the crust gorgeous golden coloring. - Kristen
—The Editors

What You'll Need
  • Make the Crust
  • 2-2/3 cups AP flour
  • 4 ounces cold butter
  • 4 ounces extra sharp grated cheddar, cold
  • 1/2 cup ice water
  • Pinch salt
  • Make the Pie
  • 5 cups mixed fall apples, peeled and sliced 1/3" thick
  • 1/2 cup maple syrup
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 2 tablespoons butter, cut up
  • 1 egg yolk
  • 2 tablespoons heavy cream
  • 2 tablespoons lemon juice
  1. Make the Crust
  2. In a food processor, pulse the flour, butter and cheddar until just cut in. (if you don't have a processor, this can be done with your fingers, a pastry cutter, or two knives)
  3. Dump in the ice water and run the processor until the dough forms a ball. (or stir, gather the dough with your hands, with the heel of your hand, place the dough on the counter and push away from you, gather again, push away again.)
  4. Form the dough into two disks, one slightly larger than the other. Refrigerate four hours or overnight.
  1. Make the Pie
  2. Peel the apples. Cut in half. Use a melon baller to take out the core. Slice into half moons. Toss into a bowl with the lemon juice as you cut, to keep their color fresh. Add the maple syrup, flour, sugar and spices and stir it all around gently.
  3. Place a deep dish pie pan in the freezer to chill. Take one disk of dough and roll it out to fit the bottom of the pie dish with a healthy 1"+ overhang. Sprinkle with a little sugar.
  4. Pile the apple mixture into the pie pan lined with a bottom crust and dot with butter.
  5. roll out the top crust (the slightly larger disk) and drape over the apples, allowing for a 1"+ overhang. (I cut a heart out of the center of the dough as a steam vent - you can just vent the top with a knife, if you want.)
  6. Make the edges pretty - I just pinch the dough together, but you can use a fork to make a crimped edge, add a braid, whatever looks pretty to you. Beat the egg yolk with the cream and brush the top crust. Put the pie in the freezer for an hour.
  7. Preheat the oven to 425°. Bake for 20 minutes. Reduce the oven temperature to 350° and bake an additional 45 minutes, tenting with foil if it gets too dark.
  8. Allow the pie to cool for a couple of hours before slicing.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • Sunchowder
  • Sagegreen
  • Midge
  • MrsWheelbarrow
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13 Reviews

Nano November 26, 2021
Although I did not make the crust, the inside of this pie I made exactly as written. It was a huge hit. If I had made two I don’t think there would have been leftovers for breakfast. I look forward to making this many more times. Thank you for a great recipe
MrsWheelbarrow November 26, 2021
I’m so happy to read this!
AntoniaJames September 15, 2010
Really appreciate all the technique tips in this one, not to mention the combination of ingredients. Just gorgeous!! Have never put cheddar into a crust, but will have to try it soon. Can see the crust going beautifully with certain savory dishes, too. You inspire us all. ;o)
Sunchowder September 15, 2010
Saved! Gorgeous recipe and photo!!! :)
Sagegreen September 14, 2010
Love your use of cream! Lovely recipe.
Midge September 14, 2010
I'm a firm believer in pie for breakfast. Looks and sounds amazing!
MrsWheelbarrow September 14, 2010
Thanks, everyone. It is a tasty pie, IMO, and somehow I've convinced myself it's very healthy. All those apples! MrsLarkin - I also made some handpies. The dough and the filling really held together well. I diced the apples. My guess is they might be a nice Sconoco offering in the fall? SavoryKitchen, you, too!
mrslarkin September 14, 2010
OMG, great idea! I'll just shove over the hostess fruit pies. ;)
Lizthechef September 14, 2010
I've been waiting for your pie and you did not disappoint!
mrslarkin September 14, 2010
Beautiful! Apple pie and cheddar are a match made in heaven. Thanks for the recipe!
Jaynerly September 14, 2010
Looks delicious! Love the idea of maple syrup with the apples. And pie for breakfast- what a fabulous thought!
TheWimpyVegetarian September 14, 2010
Looks wonderful! Saved it!
lapadia September 14, 2010
Lovely and tasty!