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A pear and blue cheese variation would be delicious. Careful not to be too heavy with the blue cheese.
Can this crust be frozen? I love this galette, always make it for Thanksgiving by request. I would like to make one for Christmas too but would rather make the crust well ahead of time (and with the same tub of full fat sour cream which we don’t otherwise use). Thanks!
Hi Molly, you can make the dough ahead and freeze it, for up to a month. Just give it at least a day to defrost in the refrigerator.
I made this just before Thanksgiving to see how the family would like it. The crust was superb. Would be great for a quiche or a savory galette. I used jonagold apples and doubled the amount of maple syrup. The tapioca did not cook. There was very little juice for it to react with. I have made apple pies without butter and thickener before. As long as you keep the sweetener to a minimum the juice will not spread. I think that there should have been more maple syrup, or maple syrup and brown sugar.
I made this for guests last night and it looked wonderful coming out of the oven. But we were all was disappointed. I told everyone to be honest. One good friend said: “It tastes like a pizza Hawaii with a note of Thai”. Next time I’ll go back to apples or pears with a slices of cheese.
Oh my! Beat any apple pie I ever bought anywhere. I left the dough 2 nights in the fridge, but it still resulted in the easiest, flakiest crust. The filling is just the perfect balance of sweetness and savoriness. We don’t like sugary filling, so this one without a drop of sugar is just perfect! This will be our go to apple dessert now! Thanks for sharing Elise!
I do enjoy sharp cheddar with apple pie but even more so with a slice of molasses raisin bread, such a treat with a cup of tea.
How many pounds of apple is that? The four apples we used didn’t come close to fitting.
I forget the weight, but it all really depends on the size of your apples. Just cut enough to make the pattern shown.
I used to make a savory tart of apples, onions and cheddar. The crust used sour cream instead of half the butter or shortening and could tolerate more handling because of the sour cream.
I also really like pears with gouda or havarti cheese. The milder flavor and fragile nature of the pears takes a cheese that is not quite as hearty and robust as cheddar. Try it on Rye Trisquits or on party rye bread. The caraway seed really goes well with it.
I’ve tried to make galettes several times, but the crust has never cooked completely in the middle — there’s always a 4″ circle of raw crust in the center. How can I keep this from happening? I love the rustic look of a galette, and this one looks particularly delicious, but I don’t want to serve raw dessert. Does anyone else have this problem?
What helps with this recipe is that you start the baking at a relatively high temperature, the sole purpose of which is to avoid the problem you are talking about. If you find raw crusts to be a problem with other galettes, make sure your filling isn’t too wet and start the baking at 400°F. Then after 10 or 15 minutes drop it to 375°.
Wow, I haven’t seen cheddar cheese & apple pie together since I moved westward (a very very long time ago) from Connecticut. Thank you for reminding me that I have an excellent cheddar from WA State U (yeah, the one packed in a can) and apple pie in the fridge. But I have all the ingredients to make your galette, so I might make that as well…
Likely 60 years ago my Dad took me to Birmingham [we lived in Anniston, in NE AL] & we had lunch in Dale’s Cellar, I think it was. The point is that for dessert we had small, individual apple pies w/a sweetened cheddar sauce applied liberally to the top. I’ve never forgotten that, seen it anywhere else, nor been able to find a recipe for it.
I really enjoy your site & have gotten quite a few great recipes from it – THANKS!
I love your blog! I am from Kansas City, MO so the Heart of America and it doesn’t get more Midwest than that! I love cheese with apples it’s one of my favorite combos. I love pink apples so gala, fuji, pink lady. I normally slice the apple and eat it with white extra sharp cheddar. I also grew up eating a slice of cheese on top of a donut or muffin for breakfast for school. Never thought to bake the cheese into a pie. I might make this for thanksgiving!
I made this last night and my husband and I loved it. I had never had cheddar on apple pie and I enjoyed it very much.
The crust is easy and taste amazing. I will be using this for more than just this galette.
Thank you again for a great recipe.
I’m so glad you liked it Kathy!
Never tried apple’s with cheese and never thought about it .I don’t think I will try it and how does it taste?
Easy enough to find out, just take a slice of cheddar and place it on top of a slice of apple and eat.
I made it using a frozen pie shell. Very easy and delicious!
Oh good, glad to know it works with a frozen pie crust.
I’ve seen several apple pie recipes with cheddar cheese in the crust, but never in the filling. I’m a fan of cheddar melted over hot applesauce, though, so this sounds amazing! (I’m from Washington State, by the way.)
I had never heard of this combination until I moved to Eastern Canada and it was quite prominent. I have never seen the cheese actually melted into the pie though, good idea!
Why did I never think of adding the cheese to the pie?
We eat cheese with apple pie and also with rich fruit cake over here.
Can you use a frozen deep dish pie shell instead of making the pie crust? Trader Joe’s carries a good one.
Not without difficulty. I would recommend flat frozen crust, the kind that you fold out.
How much cheddar goes in the filling?
Oops, forgot to include! 1/2 cup, lightly packed. Ingredient list is fixed now, thank you!