Caramel Cheese Apple Pie with a Tangy Twist

For the crust:

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 cup vegetable oil
• 3 tablespoons cold milk

For the filling:

• 6 cups sliced apples (firm, tart varieties like Granny Smith or Honeycrisp work best)
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 teaspoon salt
• 2 tablespoons flour (to thicken the filling)
• 2 ounces Norwegian Gjetost cheese, grated (see notes)

For the streusel topping:

• 1/2 cup crushed cornflakes, or other unsweetened flake cereal
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 4 tablespoons melted butter

1. To prepare the no-roll crust, begin by thoroughly combining the all-purpose flour, salt, sugar, and cinnamon in a medium-sized mixing bowl. Use a whisk to ensure all dry ingredients are evenly distributed. In a separate, smaller bowl, whisk together the vegetable oil and cold milk until the mixture appears creamy and well-blended. Pour this liquid mixture over the dry ingredients. Using a fork, gently mix until a moist, cohesive dough forms. Avoid overmixing to keep the crust tender. Transfer the dough into the bottom of a 9-inch pie plate and use the palm of your hand to flatten it evenly across the base.
2. Once the dough is flattened, use your fingertips to gently press and spread the crust towards the edges of the pie plate and up the sides. Take care to make the thickness as consistent as possible all around. This simple method eliminates the need for a rolling pin, making pie crust preparation a breeze. After shaping, prick the bottom and sides of the crust several times with the tines of a fork. This helps prevent bubbling during baking. Loosely cover the pie plate with plastic wrap and refrigerate for at least 1 hour. Chilling the crust helps it hold its shape and prevents shrinkage during baking, contributing to a flakier texture.
3. Special Note: This simple yet effective crust method is an adaptation of a recipe known as Pat-A-Pan Piecrust, found in “The Amish Cook’s Baking Book” by Lovina Eicher with Kevin Williams. This cookbook is a treasure trove of wholesome and heartwarming recipes, perfect for home baking enthusiasts looking for tried-and-true classics. We highly recommend exploring it for more culinary inspiration.
4. Before you begin assembling the pie, preheat your oven to 425°F (220°C). This ensures the oven is at the correct temperature for the initial high-heat baking, which helps set the crust and begin the cooking of the apples. While the oven preheats, you can prepare your filling and topping components.
5. For the filling, in a large mixing bowl, combine the sour cream, lemon juice, granulated sugar, cinnamon, cardamom, salt, and the two tablespoons of flour. Whisk these ingredients together until smooth. Add the sliced apples to this mixture and toss gently but thoroughly, ensuring all apple slices are well coated. Now, prepare your chilled pie crust by sprinkling about one-third of the grated Norwegian Gjetost cheese evenly over the bottom. This initial layer of Gjetost will create a delightful caramel layer at the base. Add approximately half of the apple mixture over the cheese and spread it out evenly. Top this layer with another one-third of the grated Gjetost, reserving the final third for the last two minutes of baking. Finally, spoon the remaining apple mixture over the top, spreading it evenly. Carefully place the pie into the preheated oven and bake for 25 minutes. Keep an eye on the edges of the crust; as soon as they turn golden brown, shield them with strips of aluminum foil to prevent over-browning.
6. While the pie is in the oven for its initial bake, prepare the streusel topping. In a small bowl, combine the crushed cornflakes (or other unsweetened flake cereal), flour, sugar, cinnamon, and cardamom. Pour the melted butter over these dry ingredients and mix with a fork until moist and crumbly. After the first 25 minutes of baking, carefully remove the pie from the oven. Evenly spread the streusel topping over the top of the pie. Return the pie to the oven and continue baking for an additional 15 minutes, or until the topping is beautifully golden brown and bubbling, and the apples underneath are tender when pierced with a knife. As soon as you remove the pie, immediately sprinkle the remaining grated Gjetost cheese over the hot topping. Place the pie back in the warm oven for just a minute or two, allowing the cheese to melt slightly and create a glossy, caramel finish. Remove the pie from the oven and transfer it to a wire rack to cool completely to room temperature before slicing and serving. This cooling time is crucial for the filling to set properly, ensuring perfect slices.

Recipe Notes & Substitutions:

For those who don’t typically keep ground cardamom in their spice rack, it can be easily replaced. A good substitution is an equal amount of pumpkin pie spice, which often contains cardamom along with other warming spices like cinnamon, nutmeg, and ginger. Alternatively, you can simply use an extra 1/4 teaspoon of cinnamon if you prefer a more classic apple pie flavor profile. If Norwegian Gjetost cheese is difficult to source in your area, you can still enjoy a delicious pie. In this case, omit the Gjetost entirely and, to compensate for its unique caramel notes, replace half of the granulated sugar in the filling (which is 1/4 cup) with light brown sugar. The brown sugar will offer a molasses-like depth similar to Gjetost’s caramelization. Additionally, add an extra 1/2 tablespoon of flour to the filling to ensure adequate thickening without the cheese.

Choosing the right apples is key to a great pie. Firm, tart apples that hold their shape during baking are ideal. Excellent choices include Granny Smith, Honeycrisp, Braeburn, or even a mix of varieties for a more complex flavor. Avoid mealy or overly soft apples, as they can turn to mush in the oven. The lemon juice in the filling is not just for flavor; it also helps prevent the apples from browning and brightens their taste.

Ensuring your crust edges don’t burn is important. Using aluminum foil to shield the edges once they turn golden is a simple yet effective technique. Cut thin strips of foil and gently mold them around the pie crust edges. This will allow the filling to continue cooking without over-baking the delicate crust.

About Gjetost:

Gjetost, pronounced “yay-toast,” is a truly unique Norwegian brown cheese. Its distinctive color and rich caramel flavor are not due to added caramel or sugar, but rather from the natural caramelization of the milk sugars during the cheese-making process. This traditional method results in a cheese that is subtly sweet, nutty, and incredibly smooth with a rich, dense texture that is often described as fudge-like. While there are several brands, Ski Queen Gjetost is a popular choice, often available in specialty cheese shops or international aisles of larger supermarkets like Whole Foods. Many Scandinavian markets also carry various brands of Gjetost. It typically comes in an 8-ounce block, which is perfect for grating into this pie or enjoying on its own. Gjetost is not just for baking; it’s a versatile cheese. It’s wonderfully delicious when brought to room temperature, thinly sliced, and served with traditional Norwegian flatbread or crispbread for a delightful snack or breakfast.