One time, my uncle pulled out some white cheddar cheese to have with a slice of apple pie. He even had a cute jingle to go with it, ‘apple pie without cheddar cheese is like a hug without a squeeze.’ So I decided to make some of these delicious, homemade, cinnamony, apple jam filled pastries with a decadent, flakey, white cheddar crust. Such a perfect combination of sweet and savory but elevated and a little fancy.


1 1/2c pastry or all-purpose flour
1/2c whole wheat flour
1/2t salt
8oz/2c white cheddar cheese, shredded
6T butter, cubed
6-8T ice water

2 gala apples, 1 or both peeled, both chopped
1 lemon, juiced
1/4c sugar or honey
1c water

1 egg, whisked
1T water

1-2T honey


Put flours, salt, cheese and butter in a food processor. Pulse 5-10 times until everything is mixed up and the butter is chopped up into small pieces. Add ice water until you can grab a bit and it sticks together forming a clump. Dump it all out, form disk, wrap in plastic and put it in the fridge for an hour.

Meanwhile, bring apples, lemon juice, sugar and water to a boil, reduce to a simmer and cook for 30+min until its nice and thick and the apples have broken down a bit. Let cool.

Preheat oven to 450°F. 

Roll out the dough to about 1/4in and cut out circles (I used a pint class). Stir together the egg and water. Brush one of the circles with the egg wash, put 1T of the apple mixture in the center of the circle, top with another circle and press the edges around with the tines of a fork. Brush with more egg wash, cut a small slit in the top and bake for 8-10 minutes.



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