Parmesan Cheddar Apple Pie & Mama Francesca Parmesan Cheese Recipe

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Parmesan Cheddar Apple Pie |


A couple of weeks ago I made this Blackberry Brie Pizza. Remember? Even though you didn’t ask me to, I chronicled the moments in my life that led to my love affair of pairing cheese with something sweet (because I’m sure you needed all those details).


One of those moments was discovering how incredibly delicious it is to eat a melt-y slice of sharp cheddar cheese on a piece of day-old apple pie. And since I’ve been working on recipe development using Mama Francesca premium Parmesan cheese, it occurred to me that Parmesan cheese might also be a tasty addition to my cheese-y apple pie!

Parmesan Cheddar Apple Pie |

And guess what– it totally was. The sharpness of the cheddar and Parmesan really pairs so well with the sweetness of the apples and the buttery, flaky pie crust (which has both cheeses baked right into it)! Almost like a sweet & salty thing.

I know you might have to take a leap of faith and trust me to put a little cheese into your pie, but it’s so worth it! It’s like the most comforting comfort food you’ve ever shoveled in your mouth. Cheese + Pie = uh, more please?

One thing to note: I know I said this last time, but it bears repeating: when you’re putting cheese into a dessert, quality counts! is a premium grated cheese and tastes delicious in this apple pie!

Parmesan Cheddar Apple Pie |

Parmesan Cheddar Apple Pie & Mama Francesca Parmesan Cheese

Yield: 8-12 servings


For the Pie Crust:*

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup shortening
  • 3 tbsp cold butter
  • 2 tsp vegetable oil
  • 1/3 cup buttermilk
  • 2 tbsp Mama Francesca Parmesan cheese
  • 2 slices sharp cheddar cheese

For the filling:

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 6 cups thinly sliced, peeled Granny Smith apples
  • 2 slices sharp cheddar cheese
  • 2 tbsp Mama Francesca Parmesan cheese
  • 2 tbsp cold butter
  • 2 tsp water
  • 1 tbsp sugar


For the crust:

  1. Reserve both the Parmesan and cheddar cheese and combine all other ingredients in a food processor until a "thick" crumbly mixture forms. Add the cheese slices and Parmesan and process for a few seconds more, allowing the cheese to be mixed in to the dough but not completely incorporated.
  2. Turn the dough (it's okay if it's a pile of thick crumbs) out onto a (preferably non-stick) work space**. Do not add flour. Use light cooking spray if necessary to prep the space. Work dough into one large ball. Divide it evenly into two balls.
  3. Roll each ball out into a pie crust. Use one to line a deep dish pie dish immediately, cover and refrigerate. Roll the other around a rolling pin. Wrap in plastic and refrigerate while mixing the filling.

For the filling:

  1. Preheat the oven to 425ºF.
  2. In a gallon sized ziptop bag, add the 1/2 cup sugar, flour, cinnamon, and nutmeg. Seal bag and shake to mix.
  3. Add the apples to the bag. Seal and shake well to coat the apples evenly.
  4. Pour apples into the pie crust-lined pie dish.
  5. Tear the slices of cheddar cheese into large pieces and place on top of the apples. Sprinkle the Parmesan over the apples. Cut butter into small pieces and "sprinkle" over the cheese and apples.
  6. Unroll the second pie crust over the apple and cheese filling. Press the edges of the two pie crusts together to seal. Cut 4 small slits into the top of the pie.
  7. Brush the water over top of the pie crust and sprinkle with 1 tbsp of sugar.
  8. Bake for 45-50 minutes until crust is golden brown and filling is bubbling.
  9. Let cool for at least an hour before serving.


*Feel free to use 2 refrigerated pie crusts instead if you don't mind forgoing the extra cheese I add to my homemade crust.

**I use a Roul'pat.

NEW group shot

Mama Francesca premium grated Parmesan cheese comes in a variety of flavors and can be found at Wal-Mart. Be on the look out for their brand new three-cheese flavor, Terzetto, in Wal-Mart stores beginning on April 21!


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