Pretzel Cheddar Apple Pie

Watch it being made

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Ingredients

• all-purpose flour

  310 g

• granulated sugar

  2 tsp

• kosher salt

  1 tsp

• unsalted butter

  230 g

• ice water

  120 mL

• shredded sharp white cheddar cheese

  100 g

• Snyder's of Hanover® Pretzel Snaps

  30 g

• large egg

  1 large egg

• milk

  1 tbsp

• large fuji apple

  8 large Fuji apples, peeled, cored, and sliced ¼-inch-thick

• granulated sugar

  100 g

• tapioca flour

  3 tbsp

• ground cinnamon

  1 tsp

• ground allspice

  ¼ teaspoon ground allspice

• ground cloves

  ¼ teaspoon ground cloves

• ground nutmeg

  ¼ teaspoon ground nutmeg

• shredded sharp white cheddar cheese

  35 g

• Snyder's of Hanover® Pretzel Snaps

  30 Snyder's of Hanover® Pretzel Snaps, plus more for topping

Instructions

1. 1

   Make the pie crust: Add the flour, sugar, and salt to a large bowl and whisk to combine. Add the butter to the flour mixture and use your fingers to break the butter down into pea-sized pieces. Add the ice water, a few tablespoons at a time, and mix until the dough comes together. Add the shredded white cheddar and crushed Snyder's Pretzel Snaps and gently fold to incorporate.

   310 gall-purpose flour2 tspgranulated sugar1 tspkosher salt230 gunsalted butter120 mLice water30 gSnyder's of Hanover® Pretzel Snaps
2. 2

   Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for 2 hours.

3. 3

   Make the apple filling: In a large bowl, combine the apples, sugar, tapioca flour, cinnamon, allspice, cloves, nutmeg, and white cheddar and mix to combine.

   8large fuji apple2 tspgranulated sugar3 tbsptapioca flour310 gall-purpose flour1 tspground cinnamon¼ teaspoon ground allspiceground allspice¼ teaspoon ground clovesground cloves¼ teaspoon ground nutmegground nutmeg
4. 4

   Preheat the oven to 400°F (200°C).

5. 5

   Once the dough is chilled, roll one disc out to a 12-inch round, about ¼ inch thick. Carefully transfer to a 9-inch pie dish. Cut away any excess dough around the edges.

6. 6

   Scoop the apple filling into the bottom pie crust.

   8large fuji apple
7. 7

   Roll the remaining disc of dough out into a large rectangle, about 10 inches long. Cut into 1-inch-wide strips.

8. 8

   Arrange the strips on top of the pie in a lattice pattern, leaving large gaps between each strip.

9. 9

   In a small bowl, whisk together the egg and milk. Brush a thin layer of egg wash over the pie crust.

   1large egg1 tbspmilk
10. 10

    Place the pie dish on a baking sheet to catch any drips, then transfer to the oven and bake the pie for 25 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and cooked through (you may need to cover the top crust with foil if it starts to brown too quickly).

11. 11

    Remove the pie from the oven and carefully place more Snyder's Pretzel Snaps over the filling between the gaps in the lattice crust. Let the pie cool completely before serving, about 1 hour. The pie can be made 1 day ahead of time and kept at room temperature until ready to serve.

    30 gSnyder's of Hanover® Pretzel Snaps
12. 12

    Enjoy!