25 Nov

{Recipe} Cheddar Crusted Apple Pie with Caramel Jalapeno Topping

Cheddar Crusted Apple Pie Recipe

How’s THIS for a fun twist on the traditional apple pie we serve so often this time of year… a creative version that’s all decked out with cheddar, jalapano, and caramel?!

This yummy & creative apple pie recipe comes courtesy of Esther from Batch From Scratch… the baking guru you might also have seen as a contestant on Gordon Ramsay’s Master Chef! Esther was kind enough to share the full recipe and step-by-step instructions with us below…enjoy!

Cheddar Crusted Apple Pie Recipe


CHEDDAR CRUSTED APPLE PIE with Caramel Jalapeno Topping

{from Batch From Scratch}


– 3 Granny Smith Apples
– 2 Fuji Apples
– 1 Braeburn Apple
– 1/2 cup Sugar
– 3 tbsp. brown sugar
– 2 tbsp. flour
– 2 tsp. ground cinnamon
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground ginger
– 1/4 tsp. ground cloves
– 1 tbsp. lemon juice
– 1/4 tsp. salt
– 2 tbsp. unsalted butter (melted)

– 2.5 cups flour
– 1 tsp. salt
– 1 tsp. sugar
– 14 tbsp. unsalted butter (chilled & cubed)
– 4 oz cheddar
– 1/2 cup water (cold)

Crumb Topping
– 1 cup flour
– 1/2 cup sugar
– 1/4 cup brown sugar
– 1 1/2 tsp. cinnamon
– 1/2 tsp. salt
– 6 tbsp. unsalted butter (chilled & cubed)

Caramel Topping
– 3 oz. caramel
– 1 oz. heavy cream
– 1/2 Jalepeno, finely minced



1.    Chop up 7 tbsp of butter (1 sticks minus 1 tbsp) into ½ inch cubes and place into fridge for 20 minutes.

2.    In a large bowl, combine 2 ½ cup flour, pinch of salt and a pinch of sugar.

3.    Add butter and toss to coat butter with flour. Using a pastry cutter, cut the butter into the flour (or use your fingers and work quickly so the butter doesn’t melt). Cut the butter into visible chunks, no smaller than the size of a penny.

4.    Add cheddar cheese, and cut to incorporate.

5.    Add water and using your hands working quickly to incorporate the water just until the dough holds together without being sticky or wet. Do NOT overwork the dough.

6.    Turn dough out onto the cutting board and quickly incorporate into a ball. Add teaspoons of water if the dough is too dry. Wrap ball of dough in plastic and flatten out into a disc. You should be able to see the butter in the dough. This will make the crust flakey. Refrigerate for at least one hour.

7.    Cut the top and bottoms off the apples. Peel & core the apples.
Cut the apples into halves, and then into sections of desired thickness. Put all the apples into a large bowl.

8.    Add sugar, brown sugar, flour, spice mix and a pinch salt in a large bowl to coat apples.

9.    Leave the apples in the bowl to let the apples macerate for 45 minutes (while dough is chilling).

10.    Strain the apples into a small bowl.

11.    Take the juice from the macerated apples and butter, and melt in microwave for 1 minutes on high to reduce.

12.    Combine the reduced apple syrup and butter and reserve.

Crumb Topping
13.    Combine flour, sugar, brown sugar, dash of cinnamon and salt in large bowl.

14.    Add butter and incorporate the butter into the dry ingredients until mixture resembles wet sand.

15.    Preheat over to 500°F, and place rack at the lower 1/3 of the oven.

16.    Roll out dough on lightly floured work surface.

17.    Roll the dough away from the center and onto a 9 inch pie plate.  Refrigerate for at least 10-15 minutes.

18.    Once pie shell has chilled, transfer macerated apples and reduced syrup into the chilled shell and mound slightly in the center.

19.    Pack topping over and around the apples.

20.    Place pie on a baking sheet and lower oven temperature to 425. Bake for 25 minutes until topping is golden. Rotate pie and reduce oven temperature to 375, continue baking until juice bubble thickly around the edges and apples are tender.  Cover with foil if the top browns too quickly.

21.    Cool until warm, about 1 hour.

Caramel Topping
22.    Heat cream in the microwave for 20 seconds. Pour warmed cream over caramel, add in minced jalepeno. Whisk until caramel is melted, melt in microwave for 10 seconds at a time to facilitate melting.

23.    Drizzle caramel over cooled pie and ENJOY!


– Baker/Submitter: Esther of Batch From Scratch
– Photography by: Caroline Tran

Comments 7

jenn s.


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Nicole SAYS:

Just a question… there’s no cheddar cheese listed in the ingredients? How much is required?

November 25, 2011 at 11:22 am

jenn s. SAYS:

Good question, Nicole! We’re checking with Esther and will get back to you :)

November 25, 2011 at 11:49 am

Margie SAYS:

It appears the entire ingredient list for the crust is missing?

November 25, 2011 at 1:05 pm

jenn s. SAYS:

The post has been updated with the full crust ingredients! Sorry about that ;)

November 25, 2011 at 4:24 pm

karen SAYS:

que ricooooooooooo

November 29, 2011 at 11:46 am

dogum SAYS:

i liked the pie shots! nice photographs ;)

February 28, 2012 at 4:03 pm

portre fotografcisi SAYS:

Wow. that look delicious!

February 7, 2013 at 3:23 am
Apologies, commenting is now disabled for this post.