We love this combination, but we decided we could make it better. We started by adding a couple tablespoons of whiskey (we like bourbon, but go with what you prefer), which lends a wonderful aroma and richness to the juices of the apples and cheese.
Next, we replaced the usual top crust with a crumble made from crushed salted butter crackers tossed with melted butter (because, after all, more butter makes everything better) and sugar, resulting in yet another sweet-savory match. The result is as addictive as it is beautiful.
CHEDDAR-WHISKEY APPLE PIE WITH BUTTER CRACKER CRUMBLE
Start to finish: 1 hour (15 minutes active)
8 large baking apples (such as Fuji or Cortland), peeled, cored and sliced
2 tablespoons whiskey
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
6 ounces extra-sharp cheddar cheese, cut into 1/2-inch dice
Deep-dish 9-inch pie dough
3 tablespoons butter, melted
1 cup salted butter crackers (such as Ritz Crackers), lightly crushed
2 tablespoons granulated sugar
Heat the oven to 375 F. Place an empty rimmed baking sheet in the oven.
In a large bowl, combine the apples, whiskey, brown sugar, cinnamon, cornstarch and cheddar cheese. Mix well.
Fit the pie dough into a 9-inch deep-dish pie pan, folding and crimping the edge as desired. Transfer the apple mixture to the pie shell. Set aside.
In a small bowl, combine the melted butter, crackers and granulated sugar. Toss well to mix, then spoon evenly over the top of the pie. Place the pie on the heated baking sheet in the oven (this helps to cook the bottom crust) and bake for 1 hour, or until the crust is golden brown and then apples are tender when pierced with the tip of a knife. Allow to cool for at least 20 minutes before slicing.
Nutrition information per serving: 420 calories; 170 calories from fat (40 per cent of total calories); 19 g fat (10 g saturated; 0 g trans fats); 40 mg cholesterol; 57 g carbohydrate; 6 g fiber; 33 g sugar; 7 g protein; 270 mg sodium.