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Cheddar-Apple Pie

Photo: Oxmoor House
Hands-on time 1 hr, 10 mins
Total time 3 hrs, 30 mins
Yield Serves 14 (serving size: 1 slice)
Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic!


  • Crust:
  • 1.7 ounces potato starch (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 3 tablespoons 1% low-fat milk
  • Filling:
  • 2 pounds Granny Smith apples, peeled, cored, and thinly sliced
  • 1/3 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup) and divided
  • 1 tablespoon chilled unsalted butter, cut into small pieces
  • Topping:
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup certified gluten-free quick-cooking oats
  • 4 ounces gluten-free arrowroot cookies
  • 4 tablespoons chilled unsalted butter, cut into small pieces

Nutrition Information

  • calories 250
  • fat 9.5 g
  • satfat 5.4 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 2.7 g
  • carbohydrate 42.5 g
  • fiber 1.8 g
  • cholesterol 25 mg
  • iron 0.6 mg
  • sodium 250 mg
  • calcium 53 mg

How to Make It

  1. To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.

  2. To prepare filling, place apples, and next 7 ingredients (through nutmeg) in a large bowl; toss to combine.

  3. Preheat oven to 350°.

  4. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.

  5. Sprinkle 1/4 cup cheese over piecrust. Spoon apple mixture over cheese; top with 1 tablespoon butter pieces. Bake at 350° for 20 minutes.

  6. To prepare topping, place 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt in a food processor; process until combined. Add oats, cookies, and 4 tablespoons butter; pulse 2 times or until crumbly. Remove pie from oven; sprinkle with 1/4 cup cheese and topping, pressing gently to adhere. Bake an additional 30 minutes or until golden brown. Cool on a wire rack.

Gluten-Free Baking