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  • Prep
    30 min
  • Total
    1 h 15 min
  • Serving

Apple and Bourbon Pie with Cheddar Cheese

Are you a fan of sweet and savoury desserts? This recipe for apple and bourbon pie with Cheddar Cheese is just what you've been looking for! Apples and cheese always go good together… but in this pie, they're just the perfect combination!


  • 3 cups (750 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1 1/3 cups (325 mL) cold unsalted butter, cut into cubes
  • 1 egg yolk
  • 1 egg, beaten
  • 1 tbsp (15 mL) Demerara sugar



  • 1/4 cup (60 mL) butter
  • 8 large baking apples, peeled, cored and chopped
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (60 mL) maple syrup
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 cup (60 mL) bourbon
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) Armstrong Medium Cheddar Cheese, shredded


  1. In large bowl, whisk together flour and salt; using fingertips or pastry blender, cut in butter until mixture resembles coarse meal. In small bowl, whisk egg yolk with 1/3 cup (75 mL) ice water; stir into flour mixture until dough just comes together.
  2. Form dough into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour before rolling.
  3. Filling: Melt butter in large skillet set over medium heat; cook apples, sugar, maple syrup, lemon juice, vanilla, cinnamon and nutmeg, stirring occasionally, for 5 to 7 minutes or until apples start to soften. Stir in bourbon; cook for 2 to 3 minutes or until the liquid is reduced by half. Let cool completely. Stir in cornstarch.
  4. Preheat oven to 400°F (200°C). Beat egg with 1 tsp (5 mL) water; set aside. On lightly floured surface, roll each disk into 13-inch (33 cm) round, about 1/8-inch (3 mm) thick.
  5. Transfer 1 round of pastry into 9-inch (23 cm) pie plate, pressing pastry against sides. Fill with apple mixture; sprinkle Cheddar Cheese over top. Top with remaining round of pastry. Using small sharp knife, trim excess pastry from edges of pie plate. Crimp edges decoratively.
  6. Brush top with egg wash; cut two small vents in centre of pie. Sprinkle with Demerara sugar. Bake for 45 to 50 minutes or until golden brown; let cool slightly before serving.


*Cortland, Crispin, Pink Lady, Granny Smith and Fuji apples work well for the pie filling. Substitute whiskey or brandy for the bourbon if desired.

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