A savory-sweet recipe by Giada De Laurentiis is this Apple Parmesan Pie that you can bake for any festive gathering or special occasion. Made with Granny Smith apples, Parmesan cheese, unsalted butter, all-purpose flour, and sugar.

To make Giada’s Apple Parmesan Pie, you’ll prepare a buttery dough with grated Parmesan, fill it with a sweet apple mixture, and bake it at 400°F for about 45 minutes until golden and bubbly.

So if you have a gathering and you want to make more than this Apple Parmesan Pie, why not check out Giada’s Brownie Walnut Pie or her Vegan Apple Crisp? Trust me, they are also delicious.

What Type of Apples Work Best for This Pie?

Granny Smith apples are the way to go for this recipe. They hold their shape during baking and provide a tart contrast to the sweet and savory flavors. If you want to mix things up, try combining them with a sweeter apple variety like Honeycrisp.

Giada De Laurentiis Apple Parmesan Pie Ingredients

For the Dough:

• 2 cups of all-purpose flour
• 1 teaspoon of kosher salt
• 14 tablespoons of unsalted butter, cubed and chilled
• 1 cup of freshly grated Parmesan cheese
• 1/2 cup of ice water

For the Filling:

• 2 pounds of Granny Smith apples, peeled, cored, and cut into 1/3-inch wedges
• 1/4 cup of sugar
• 1 tablespoon of freshly squeezed lemon juice
• 1 tablespoon of all-purpose flour
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of ground cinnamon
• 1 large egg, beaten
• 2 tablespoons of freshly grated Parmesan cheese

How To Make Giada De Laurentiis Apple Parmesan Pie

Make the Dough:

1. Chill the Equipment: Start by chilling your food processor bowl and blade for one hour before making the dough.
2. Prepare the Dough: Combine the flour and salt in the chilled food processor, and pulse briefly to mix.
3. Add the Butter and Cheese: Add the cold, cubed butter and Parmesan cheese to the flour mixture. Pulse a few times until the butter pieces are the size of chickpeas.
4. Incorporate the Water: With the processor running, slowly drizzle in the ice water until the dough just begins to form.
5. Form the Dough Disk: Turn the dough out onto plastic wrap, shape it into a flat disk, wrap it tightly, and refrigerate for at least an hour or up to 2 days.
6. Prepare the Filling: In a medium bowl, toss the apple wedges with sugar, lemon juice, flour, salt, and cinnamon until evenly coated.

Assemble the Pie:

1. Roll Out the Dough: Divide the chilled dough in half. Roll one half into an 11-inch round to fit a 9-inch pie plate.
2. Fill the Crust: Line the pie plate with the rolled dough, then fill it with the prepared apple mixture.
3. Top the Pie: Roll out the second half of the dough into another 11-inch round. Place it over the apple filling.
4. Seal the Edges: Trim the dough edges, leaving a 1/2-inch overhang. Tuck the overhang under and press to seal. Crimp the edges with your knuckles.

Bake the Pie:

1. Vent the Crust: Cut an X in the center of the top crust and gently open the corners to create a small hole.
2. Add Egg Wash and Cheese: Brush the top of the pie with the beaten egg, then sprinkle evenly with the grated Parmesan cheese.
3. Preheat the Oven: Position an oven rack in the lower third of your oven and preheat it to 400 degrees F.
4. Bake the Pie: Place the pie on a rimmed baking sheet and bake for about 45 minutes, or until the crust is deep golden brown and the filling is bubbling.
5. Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Recipe Tips

• Chill Your Pie Plate: Stick your pie plate in the fridge for about 10 minutes before adding the dough. This trick keeps the butter cold longer, helping you achieve that coveted flaky, buttery crust we all love.
• Add Lemon Zest: Toss in a teaspoon of lemon zest with the apples to elevate the flavor. The zest adds a bright, citrusy kick that balances the richness of the Parmesan and keeps the filling from tasting too sweet.
• Use a Cheese Grater for Butter: Instead of cutting the butter into cubes, grate it with a cheese grater straight into the flour. It sounds quirky, but this method spreads the butter evenly and helps create a lighter, flakier crust.
• Crimp Like a Pro: For a decorative edge that impresses, use the back of a spoon to press the dough all around the pie. It’s easy, and the ridged pattern makes your pie look like it came straight from a fancy bakery.

Recipe Variations

• Try a Savory Twist: If you’re feeling adventurous, swap out half of the apples for thinly sliced pears and add a pinch of fresh rosemary. The rosemary adds a subtle earthiness that pairs surprisingly well with the Parmesan.
• Add a Boozy Kick: Mix a tablespoon of your favorite bourbon or whiskey into the apple filling. The alcohol will cook off, but it leaves behind a warm, caramel-like flavor that takes the pie to a whole new level.
• Swap Parmesan for Gruyère: For a more decadent flavor, try using Gruyère cheese in the crust instead of Parmesan. Gruyère adds a nutty, slightly sweet taste that pairs beautifully with the tartness of the apples and makes the pie even more luxurious.

What To Serve With Apple Parmesan Pie

Serve your Apple Parmesan Pie with roasted spiced pears, crème anglaise, honey-glazed pecans, maple bacon crumbles, and ginger-infused whipped cream.

You can also pair it with chai-spiced hot chocolate or buttery caramel popcorn for a delightful mix of sweet and savory flavors.

How To Store Leftover Apple Parmesan Pie

In The Fridge:

To store leftover Apple Parmesan Pie in the fridge, cover it tightly with plastic wrap or aluminum foil to keep it fresh. Ensure the pie is completely cooled before wrapping it, and store it in the refrigerator for up to 3 days for the best flavor.

In The Freezer:

If you need to store the pie in the freezer, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. The pie can be stored in the freezer for up to 3 months without losing its texture and flavor.

How To Reheat Leftover Apple Parmesan Pie

Reheat your leftover Apple Parmesan Pie in the oven at 350°F for about 15 minutes, until it’s warmed through and the crust is crisp.

Or, if you’re in a hurry, use a microwave on medium power for about 2 minutes, but the crust may not stay as crispy.

Check out More Giada dessert Recipes:

• Giada De Laurentiis Apple Crostata
• Giada De Laurentiis Chocolate Mascarpone Pound Cake
• Giada Cherry Almond Thumbprint Cookies
• Giada De Laurentiis Blueberry Frozen Yogurt