Apple and Cheese Galette with Cumin Seeds

Apple and Cheese Galette with Cumin Seeds

Cumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese and apples go great together too, they pair nicely in a pie, so why not let all three of them play together. The first rendition of this pie was good, but not great, it was in slab form so right off the bat there was too much pastry and not enough apples. It also wasn’t sweet enough, I’m always pulling back on the sugar in recipes so that things won’t be overly sweetened, but this pie needs it or it’ll end up a little savory. So now this pie is a winner with the changes I’ve made, it’s piled with fruit, minimal crust, a little less cheese and more sugar. Sweet spiced apples with a little earthy body from the cumin seeds and then a crisp cheese crust when you get to those final bites of the pie really complete it.


Apple and Cheese Galette with Cumin Seeds


  • Favorite pie dough recipe enough for the bottom of a 9” pan
  • 3 lb of apples, green and red
  • 1 c brown sugar
  • ¼ c flour
  • ½ tsp. cumin seeds, toasted and crushed
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • egg wash
  • 3 oz grated cheese, comte, gouda or cheddar


  1. Prepare your favorite pie dough recipe and let it chill while making the filling.
  2. Preheat the oven to 350F.
  3. Peel, core and slice the apples, put them in a large bowl with the brown sugar, flour, cumin, cinnamon and salt, toss together.
  4. On a floured surface roll out the pie dough, I like mine thin, maybe a bit too thin but it’s a lot of apples to fit in one pie. Fold the dough into quarters to help transfer it to a baking sheet before filling.
  5. Dump all of the apples into a large mound on top of the pie dough leaving 2-3 inches around the perimeter. Fold the edges up around the filling and pat down the apples a little arranging a few slices if necessary.
  6. Brush the edges of the pie with an egg wash and sprinkle on the grated cheese.
  7. Bake at 350F for 1 hour or until the bottom of the pie is brown, check it by peeking underneath with a big spatula. I recommend letting it cool a little before serving so the juices have a moment to tighten up.

3 thoughts on “Apple and Cheese Galette with Cumin Seeds”

  • Wow, Caz, this looks really interesting. I know that you have a unique appraoch to melding flavors and often come up with combinations that wouldn’t occur to me in a million years, but this one I can’t even imagine. Is it meant to be sweet or savory? Dessert or appetizer? More like apple pie or more like baked brie with a sweet relish? I’m sure it’s delicious either way, but how would you serve it?

    • Thanks for reading! I made this pie originally at the end of Zodiac’s season, I think it was a student trip, and it was a bit more savory and less dessert like, I reduced the sugar too much and it didn’t have any cinnamon and that was a mistake. This pie does seem a little less dessert like than regular apple pie but cheddar on apple pie is a classic in the midwest and I just love cumin, it’s my favorite spice. It could be best suited for an afternoon tea kind of thing, the bridge between sweet and savory or just more suited to people who aren’t crazy about dessert, rosemary would be a good substitute for the cumin too! (just thought of that)

      • Seriously, cheddar on apple pie is a thing? Wow, I’ve never heard of that. But when you suggest substituting rosemary for the cumin, the whole thing suddenly falls into place for me. I like cumin well enough but I’m not mad about it the way I enjoy rosemary. I can absolutely imagine this combo with rosemary. I’m going to bookmark this and try it out. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *