2 cups saltine crackers (about 1 sleeve)

½ cup granulated sugar, divided

¾ cup melted unsalted butter, divided

2 tablespoons tap water

2 pounds peeled apples, sliced into thin wedges

1/4 cup dark brown sugar 11/2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

6 slices sharp Cheddar cheese



1              Preheat oven to 400 degrees.

2              Place saltines in a food processor and run until crackers are crumbled with an even consistency.

3              Add ¼ cup sugar to crumbs and pulse to combine.

4              Pour melted butter and water one tablespoon at a time into the top of food processor while still running. Combine slowly in processor until crumb mixture has a dough texture (approximately ½ cup or 6 tablespoons melted butter).

5              Pour crust mixture into pie plate and press mixture into plate to create an even crust.

6              Prick the crust evenly with a fork.

7              Place pie plate with crust in the refrigerator to chill.



1              In a large bowl, combine apples, remaining ¼ cup sugar, brown sugar, spices, and corn-starch, ensuring the dry ingredients evenly coat the apples.

2              Remove crust from refrigerator.

3              Arrange apples in crust in a swirl or rose design if desired.

4              Brush apples with remaining melted butter (approximately 2 tablespoons).

5              Place pie in oven and bake for 45 minutes until browned and evenly cooked.

6              Let cool for approximately 45 minutes, then serve warm, topping each slice with a slice of sharp cheddar that should melt onto the filling for a finishing touch.