Thanksgiving deserves a pie that’s both comfortingly familiar and refreshingly inventive. Enter the Apple Cheddar Pie: a tender, flaky dessert packed with apples and wrapped in a marbled crust that blends sharp Cheddar with butter for an elevated twist on a classic. The salty, savory bite of Cheddar balances the tart-sweet apples, creating a deeply satisfying contrast of flavors. For this recipe we used Tillamook Sharp Cheddar Shreds for the cheddar crust and served the pie à la mode with Tillamook Old-Fashioned Vanilla Ice Cream.
Tillamook began in Tillamook, Oregon in 1909, founded by dairy farmers focused on quality. More than a century later, that commitment endures. Tillamook ice cream is made with more fresh cream than air, yielding a rich, creamy texture, and the Cheddar is aged for more than nine months to achieve a well-rounded sharpness. Their thick-cut shreds provide hearty pockets of cheese in every bite.
We updated a favorite Thanksgiving pie by creating a marbled effect: a swirl of Traditional American Piecrust and Cheddar Cheese Piecrust. The Cheddar version uses Tillamook Sharp Cheddar Shreds in the dough so the cheese flavor shines through the crust as well as the filling. Finish each slice with a scoop of Old-Fashioned Vanilla Ice Cream for a perfect pairing.
Enter Our Giveaway to Win Tillamook Ice Cream and Cheese!
We’ve teamed up with Tillamook for a Thanksgiving giveaway stocked with prizes to inspire memorable holiday baking. Prizes include a Wolf Gourmet stand mixer, a Tillamook apron, ice cream bowls, cheese and ice cream coupons, two top baking cookbooks, and a signed copy of Bake from Scratch: Volume Three. To enter, follow @tillamook and @thebakefeed on Instagram, like the Skillet Pecan Pie post, and tag a friend in the comments who loves ice cream and cheddar as much as you do.
Thanksgiving Pie Inspiration
Apple Cheddar Pie
This modern take on apple pie uses two crusts—a Traditional American Piecrust and a Cheddar Cheese Piecrust filled with Tillamook Sharp Cheddar Thick Cut Shreds—to create a marbled appearance. Serve warm with Tillamook Old-Fashioned Vanilla Ice Cream.
- Traditional American Piecrust (recipe below)
- Cheddar Cheese Piecrust (recipe below)
- 8 cups (884 grams) ¼-inch-thick sliced peeled Granny Smith apples*
- ⅓ cup (73 grams) firmly packed light brown sugar
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 1 teaspoon (2 grams) ground black pepper
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) heavy whipping cream
- 1 tablespoon (12 grams) turbinado sugar
- Garnish: Tillamook Old-Fashioned Vanilla Ice Cream
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll the Traditional American Piecrust into an 18×3-inch rectangle. Repeat with the Cheddar Cheese Piecrust. Place the Traditional crust on top of the Cheddar crust. Starting at one short side, roll the two layers into a log, jelly-roll style, and pinch the seam to seal. Wrap in plastic and chill for 20 minutes.
- On a lightly floured surface, cut the log crosswise into two 1½-inch-long logs. Stand the logs vertically and roll half into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and up the sides.
- In a large bowl, toss the apple slices with brown sugar, flour, lemon zest and juice, black pepper, salt, nutmeg, and cinnamon. Spoon the apple mixture into the prepared crust.
- Roll the remaining dough into a 12-inch square and cut into six 2-inch-wide strips. Weave a lattice over the filling: place three vertical strips across the pie, folding back alternating strips as you lay each horizontal strip across, then unfold. Repeat to complete the lattice.
- Trim the lattice to the inside of the pan’s lip and trim any overhang to ½ inch beyond the lip. Fold and roll the overhang under so it meets the inside lip of the pan and press to adhere. Crimp the edge as desired.
- Whisk the egg and cream together and brush the dough with the egg wash. Sprinkle with turbinado sugar.
- Bake until the crust is golden and the filling is bubbly, about 1 hour, covering with foil if the crust browns too quickly. Let cool slightly, then serve warm with Tillamook Old-Fashioned Vanilla Ice Cream.
- 1¼ cups (156 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground mustard
- ½ teaspoon (1 gram) smoked paprika
- 1 cup (113 grams) Tillamook Sharp Cheddar Shreds
- ¼ cup (57 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
- In a food processor, combine flour, salt, ground mustard, and smoked paprika; pulse to mix. Add the Cheddar and pulse briefly. Add the cold butter and pulse until the mixture resembles coarse crumbs. With the processor running, add ¼ cup (60 grams) ice water in a slow stream just until the dough comes together—it’s fine if it appears slightly crumbly as long as it holds when pinched. Turn out the dough and shape into a 10×1½-inch rectangle. Wrap tightly in plastic and refrigerate at least 30 minutes. Dough can be refrigerated up to 3 days or frozen up to 2 months.
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ⅓ cup (80 grams) ice water
- In a food processor, pulse the flour and salt to combine. Add the cold butter and pulse until the mixture is crumbly. With the processor running, add ⅓ cup (80 grams) ice water in a slow stream until the dough just comes together; it may look crumbly but should hold when pinched. Turn the dough out and shape into a 10×1½-inch rectangle. Wrap tightly and refrigerate at least 30 minutes. Dough can be refrigerated up to 3 days or frozen up to 2 months.