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Whaaatt? Two apple desserts in a row? My only excuse is that they're totally different from each other. I promise, promise, promise -- a savory dish is coming up next. Also, this is my monthly post with the #ProgressiveEats gang, and there are some wonderful savory apple dishes in the mix, along with some fabulous looking sweets.
One of the big questions I'm asked by friends is what apples are best for baking in pies. If you've baked as many pies as I have, you know that some types of apples break down too much for pie, and should be saved for making applesauce. Other apples don't have a strong enough flavor to shine in an apple pie. And let's face it, apple pies should be about apples. Duh.
Drum roll. My personal favorites are Pink Lady, Braeburn, and Gala. I've read that both Jonagold and Golden Delicious are good choices too, but I haven't yet tried them. If you're interested in reading about an in-depth delicious side-by-side test of a bunch of apples, check out Food Lab's Kenji's test on Serious Eats. It's the best article I've seen and worth a read.
My latest apple pie, Version at least #42, uses two kinds to create layers of flavor - Braeburn and Galas, and I threw a couple of pears into the mix for another layer. I originally had intentions of doing an old-fashioned deep dish pie, but since today was very fall-like here in Northern California, at the last minute, I made the pie with a little mixture I use to make hot buttered rum drinks. A drink that's perfect for cooler weather. Yay for fall. I'm ready.
The cheddar crust is entirely optional. If you want to make your own pie crust without cheese (the link takes you to a post with detailed instructions and photos) or purchase a pre-made frozen pie crust, it's totally fine.
But before you decide that, just think about how good apples and cheddar cheese are together.
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Hot Buttered Rum Apple Pie with Cheddar Crust
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
Crust
- Buttery Flaky Pie Crust
- 2 ounces grated cheddar cheese add to the dough
Filling
- ⅓ cup packed dark brown sugar
- ¼ cup ½ stick unsalted butter, room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 3 tablespoon rum
- 3 apples combination of Gala and Braeburn, cored, peeled and thinly sliced (about 4 cups)
- 2 Bartlett pears peeled and cored, about 2 cups
- 1 teaspoon lemon juice
- ½ cup golden raisins
- 1 tablespoon cream
- 1 tablespoon raw sugar Turbinado sugar
Instructions
Crust
- Follow directions provided on the link under Ingredients. If you have a little pie dough left over, feel free to roll out the scraps and cut in the shape of an apple for the middle of the pie. Alternatively, you can double the recipe and make a double crusted pie.
Filling
- Combine the sugar, butter, spices, and salt together in a microwaveable dish. Heat long enough to melt the butter. Stir in the rum.
- Place the apples, pears, lemon juice, and raisins in a large bowl. Toss with the butter-rum mixture until the fruit is completely coated. Pile half of the fruit into the pie shell. Arrange the remaining half of the fruit on top.
- Preheat the oven to 350˚F. Place the pie on a baking sheet - just in case it bubbles over, and bake until bubbly - about 50 minutes. Be sure to check the crust after 25 - 30 minutes. You may need to cover it with foil to keep it from over-browning.
Jenni
Hooray for changing one's mind at the last minute! Love this hot buttered rum version of apple pie, Susan!
Janet
I love what you said about making a plan but also allowing your imagination roam. I, too, had a set plan for our Thanksgiving meal which is in October in Canada and had planned to make the traditional apple pie....not anymore!! I can't wait to try this recipe and have the traditional applie pie taken up a notch or two. Thanks for sharing this awesome recipe.
The Wimpy Vegetarian
Thanks so much Janet!! I love your comment - hope you enjoy the pie as much as we have 🙂 Sometimes plans should be changed.
The Wimpy Vegetarian
Thanks so much Jenni! Sometimes plan are made to be broken.
C.Max
WHAT?!?
You made this pie while I was away at a meeting? Better br some left when I get back ?
The Wimpy Vegetarian
LOVE your comment. And yes there was plenty when you got back last night 🙂
Liz
I love your new twist on apple pie! Adding pears and your magical hot buttered rum mixture make this so tempting!!!
The Wimpy Vegetarian
Thanks Liz! I'm in love with your maple basted apple tart!!
lizthechef
Just the name of this pie makes me drool - send some fall weather to San Diego. We have been hot and humid for weeks now...
The Wimpy Vegetarian
Third day in a row of fall-like temps! I really hope it's coming your way too. I'm so tired of hot and humid weather!!!
cheri
Hi Susan, oh adding hot buttered rum sounds fantastic, can't wait till it cools down so I can start baking.
The Wimpy Vegetarian
I was so happy when we finally got some cooler weather, cheri! You have a little longer wait in Arizona, but I trust it's on the way!
TerriSue
This sounds fantastic. My husband grew up eating his apple pie with a wedge of cheese. I grew up eating mine with ice cream. With this recipe we could have the best of both worlds plus the addition of buttered rum. I couldn't ask for more. Thank you so much Susan.
The Wimpy Vegetarian
Thanks so much TerriSue for your lovely comment! Yes, this way everyone is happy! I hope you like it as much as we have 🙂
Laura @MotherWouldKnow
I love apple pie made with 2 or more varieties of apples. I do love Golden Delicious in cakes and pies - will have to try Gala. Your pie is beckoning to me - if I could reach through the screen ....
The Wimpy Vegetarian
I'm going to have to try Golden Delicious in a pie! And now I have a perfect excuse to make another pie - it's all in the interest of research of course 🙂
Suzanne
Wow Susan that pie is amazing. I am so much a Fall/autumn person and apple pie is one of my favorite things to make. Love the cheddar pie crust!!
The Wimpy Vegetarian
Oh gosh me too, Suzanne. Fall is my favorite season of all - it always has been, from the time I was a kid.
laurasmess
This is so gorgeous! A perfect embodiment of the cooler weather heading your way Susan! I love apple pies. I'm almost mourning the loss of our cooler weather here in Australia as it means that I won't be eating any more crumbles, pies and apple pastries for a few months. Love the idea of the cheddar crust - apple and cheese is such a deliciously classic combo 😉 xx
The Wimpy Vegetarian
Thanks so much Laura!! I love my apples. They're one of my favorite things about fall, so I totally understand.
Megan
I love how you made the crust! I would have never thought to only have half a top crust, but it looks beautiful. And who is going to complain about the addition of rum to a pie? No one!
Jane, The Heritage Cook
Oh Susan, you've got another winner! I would be delighted to have either your original creation or the new and improved version! 🙂 WINNER!
Ansh
I see that the changed plans have worked so wonderfully. and I agree, Apple pies should be about apples! Beautiful Pie.
Heather | All Roads Lead to the Kitchen
Oh man, I am a total sucker for absolutely any kind of apple pie...and throwing in a little hot buttered rum flavor AND a cheddar crust is like triple the goodness. I like to use Gala and Golden Delicious in my apple pie...and then try out another variety with them to see how they hold up...so I'm liking your combination here.
Lana | Never Enough Thyme
Now this is brilliant! Cheddar in the crust and rum in the filling? Wow, what could be better?
Jeanette | Jeanette's Healthy Living
I love the idea of a savory cheese crust for apple pie - just gorgeous!
mjskitchen
Growing up my mother taught me about the deliciousness of pairing apples with cheddar. I usually put a piece of cheddar on top of apple pie but I love your idea of putting it in the crust. And the hot buttered rum? This pie defines fall my dear!
Lisa
I'm sorry but I couldn't find a temp. For baking the "Buttered Rum Apple Pie with Cheddar Cheese Pie Crust". I'm assuming it is 350 degrees for 50 minutes.... Is this correct?
The Wimpy Vegetarian
Your assumption is exactly correct, Lisa! I'm so sorry - I've updated the recipe. Thanks SO MUCH for letting me know the temp wasn't in there. I hope you like it!