Apple Pie with Cheetos Crumble Topping

Ever had apple pie with a slice of cheddar cheese on top? This apple pie with Cheetos crumble topping is actually more subtly delicious.

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In recent years, normally I take most of January off from creating new content and yet here I am. I think between not posting many new holiday recipes in preparation for the holiday and then not traveling allowed me to avoid burnout. I originally intended to store this apple pie with Cheetos recipe away for next apple season until I discovered that January is Apple Month – go figure.

I know you think I’ve gone off the deep end with this one, adding Cheetos to apple pie, but hear me out. Have you heard of putting a slice of cheddar cheese on apple pie? I first was introduced to letting a slice of cheddar melt on top of a warm slice of apple pie by my roommate in grad school. While the history behind it is murky, evidently the quote “an apple pie without some cheese is like a kiss without a squeeze” used to be printed on Marie Callender’s napkins.

In my mind it wasn’t a far leap to change that slice of cheese on top and make an apple pie with Cheetos crumble topping instead. If anything I feel like my version might be slightly more appealing because you can trick people into eating it. I know because I snuck it past my dad and step mom at Christmas.

I did add a little bit of shredded cheddar cheese into the apple pie filling as well – I didn’t want to add Cheetos because I didn’t want to risk adding a gritty texture. However, the cheddar mixed into the apple pie didn’t really change the flavor a whole lot. It was more visual as you could see little flecks of orange throughout. Maybe it added a bit of saltiness? Umami? Whatever it is, it certainly didn’t diminish the flavor as this cheddar apple pie with Cheetos on top was all gobbled up.

APPLE PIE WITH CHEETOS CRUMBLE TOPPING

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Yield: 12 Servings Prep Time: 5 Hours Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE

• 1 homemade or refrigerated pie crust
• 3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced  (I used a peeler/corer/slicer)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1/2 cup shredded cheddar cheese
• 1 egg lightly beaten, for brushing the bottom crust
• 1 Tbsp unsalted butter, cut into cubes

TOPPING

• 3/4 cup crushed crunchy Cheetos (about 2.5 oz)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into cubes

Directions

1. Preheat oven to 425 degrees. Fit crust into a deep 9-inch pie pan and set aside.
2. In a large bowl combine the apples, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Give everything a toss and let stand for 15 minutes, stirring a few times. Sprinkle in cheese and toss to combine.
3. Meanwhile, prepare the topping: In a medium bowl whisk together the crushed Cheetos, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Set aside.
4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30-45 minutes, until the topping is browned and the filling has begun to bubble (or internal temperature reaches 195F).
6. Cool completely on a cooling rack to allow juices to thicken, 3-4 hours, before slicing and serving.

Notes

*I use a peeler/corer/slicer

Source: Adapted from my Maple Apple Pie with Walnut Crumble Topping.