Apple Pie with Cheddar Cheese Crust

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.  ~Elsa Schiaparelli

What's better than a piece of apple pie with a slice of cheddar cheese melted on top? One with the cheese baked right into the crust. For ample cheese flavor, the amount of butter was cut back so the crust would not crumble. By adding 8oz of extra-sharp cheddar cheese to the crust packed the most punch of flavor. And two unlikely ingredients boosted the cheese flavor even more: dry mustard and cayenne pepper. As for the apples, cooking them down before filling the pie prevents a gap under the top crust, and I used a combination of Granny Smith and Gala apples which provided the right texture and sweet-tart balance.


  • 4 1/2 slices of Applegate Farms bacon (there are only 8 slices so you are not eating a lot. I freeze the rest for another meal.
  • 1 package organic Brussels sprouts, or if you buy them individually and depending on the size 15 would work, rinse and slice
  • 1 red onion sliced thinly
  • 1 package angel hair pasta, brown rice pasta or bean pasta
  • 1/2 teaspoon red pepper flakes


  1.  Boil pasta according to package directions (recycle box or bag) Set aside
  2.  Cook bacon in large skillet until just beginning to brown, remove and drain on paper towel

  3. Drain excess fat from skillet and keep about 2 tablespoons

  4. Sauté onions until starting to brown

  5. Add in the Brussels sprouts and red pepper flakes, cook until soft and golden

  6.  Add bacon back to pan and cook everything together for about 5 minutes

  7. Add in cooked pasta and toss completely

This meal is so satisfying and delicious; your family will totally love it! I always add a lot more vegetables so that the bacon is really just a flavoring and you won't feel guilty about eating the bacon!

Apple Pie with Cheddar Cheese Crust 
by Cook's County

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