Cabot Cheddar Cheez-It Apple Pie

by Alexandra Slack, food writer & Anthony Salemme, Chef

Over the next few weeks we’ll bring you some recipes from Rhode Islanders to make your holidays even more delicious – wonderful additions to your Thanksgiving, Christmas or holiday meals – and maybe they will even become part of your family’s tradition.

This recipe is a family classic provided by (Chef) Anthony Salemme – you can check out his Instagram page – mealpvd – for many more!


¾ cup chilled Cabot butter, cut into small chunks

1 ½ cup white cheddar Cheez-Its

1 ½ cup Bob’s Red Mill flour

1 teaspoon salt

¾ cup white sugar

2 egg yolks

3 Tablespoons cold water


2 pounds Fuji apples, peeled and sliced thin

¼ cup Cabot butter

2 teaspoons cinnamon

½ teaspoon nutmeg

1 lemon, juiced (about 4 Tablespoons)

½ cup apple cider

3 tablespoons Bob’s Red Mill flour

4 ounces Extra Sharp Cabot Cheddar Cheese, grated

For the crust, butter a 9” aluminum pie dish.

Next, combine the flour and Cheeze-Its in a food processor and pulse until you have fine crumbs.

Next, add the sugar, salt and butter.

Pulse until it looks like cornmeal.

Add the egg yolks and water and pulse until mixture just comes together.

Divide mixture in half.

Chill remaining half of crust for 30 minutes.

Press the remaining half of the crust mixture in the bottom and up the sides of pie dish.

Chill for 30 minutes.

Heat oven to 375 degrees.

Next, blind bake the crust for 15 minutes. Let cool for 15 minutes.

Meanwhile make the filling:

Melt butter in a sauté pan until bubbly and almost brown.

Add the apples, spices and sugar. Coat with the butter.

Sauté 4 minutes then sprinkle the flour over the apples and stir in the lemon juice and cider.

Sauté 5 more minutes until it just starts to thicken.

At this point your bottom crust will be pre-baked.

Spread half the cheddar cheese over the bottom of the crust and then pour apple mixture over the cheese.

Roll out your top crust and place on top of the apple mixture.

Sprinkle the remaining cheddar cheese over the top and bake for 35-40 minutes until bubbly.

Enjoy!  Happy Thanksgiving!