White Cheddar Cheese Apple Pie


  • 11 oz. Flour
  • 1 Tbls Sugar
  • 3/4 C Cold Butter
  • 4 oz Sharp White Cheddar Cheese
  • 1 capful of Kernel Seasonings White Cheddar Seasoning
  • 1/4 – 1/2 C Cold Water
  • 3 – 4 pounds of Apples
  • 2 Tbls Lemon Juice
  • 4 Tbls Flour
  • 3/4 C Sugar
  • 1 tsp Cinnamon


  1. In a food processor, pulse flour and butter, about 4-8 pulses, until butter is fine crumbles. Add in sugar, cheese, and Kernel Season’s White Cheddar seasoning. Pulse and add cold water as needed. Check to see if dough hold shape by squeezing it.
  2. Dump half out onto plastic wrap and press dough together and press together forming a disk. place both discs into the fridge and prepare apples.
  3. Wash, peel, cut and core apples. Place them into a large bowl with lemon juice to keep them from browning. Once all cut up, stir in sugar, cinnamon, and flour.
  4. Roll out one pie crust and lay in pie pan. Fill with apples. Roll second pie crust very thin and cover apples. Pinch edges together and trim excess crust off and tuck under rim of pie pan. Press edges to form a decorated crust. Cut slits in top to vent steam.
  5. Bake at 425 deg F for 20 minutes and then reduce heat to 375 deg F and continue cooking for 40 – 50 minutes.
  6. Allow to cool for at least 4 hours or overnight.
  7. Enjoy with a hot cup of coffee.


© 2012 Pint Sized Baker. All rights reserved.