Have you ever heard of putting cheese on apple pie?

Question

What would be a good recipe for this or how would you serve it with cheese?


!!!!!!!!Rock on!!!!!!!!!

Answer 1

My grandfather loved cheddar & apple pies! I enjoyed making them for him and I miss that now that he is gone.

I never actually tried putting the cheese in with the apples not sure that would be good.

I made a cheese pie crust (regular pie crust recipe then add soft - room temp- sharp cheddar mix in and then roll out to form the crust. Make your favorite applie pie filling recipe and then bake as normal. I served it with a few slices of sharp cheddar on the side.

I also don't measure normally but cook with a handful of this a pinch of that so only use as much cheese as you want. You don't want it to be gooey cheesy but you want the taste there.

Answer 2

Hoo-yeah, a slice of sharp cheddar on a piece of apple pie---especially when it's fresh out of the oven.

More recently, I've also tried soft-ripened cheese (such as brie) melted on top of a hot slice of apple pie. Cut the skin or "rind" off the cheese, plop it onto the pie, and put everything under the broiler for a few minutes (you want the cheese to melt, but not run off the pie).

Mmmm!

Answer 3

Not on apple pie I haven't, but I have heard of serving cheese with apples. You could do just a slice of apple with cheese on top or you can do a slight broil on th cheese to melt it.
Have you ever tried figs with blue cheese? I make these as appetizers when we have dinner parties they're delicious. You stuff the fig with blue cheese and wrap it with bacon and then put it on the grill for a few minutes until the bacon gets a nice crisp. A little off the subject, but very tasty.

Answer 4

I have had apple pie with sharp cheddar on it. There really isn't a recipe you just do a slice of cheddar cheese laid on top of the pie after it is cut. I like block cheese cut to about a 1/4 inch thickness...Yum!

Answer 5

There is an old saying: "Apple pie without the cheese, is like the kiss without the squeeze." We grew up having a slice of cheddar (Vermont, always) with our home made apple pie.

Answer 6

It's actually a law in the state of Wisconsin (America's Dairyland) that if you are in a restaurant and ask for cheese on your pie, they are required to provide it.

Cheese on pie is an old-time preference and was once very common and a fashionable way to serve it to guests. It's an acquired taste, as they say.

Answer 7

I've heard of people putting cheddar cheese on the hot apple pie . Personally don't even care for the sound of it , let alone eat it . I would rather have a large scoop of ice cream !

Answer 8

Oh heck yes! At first it might sound terrible but putting a thin slice of cheddar cheese on top of a warm apple pie is - wow - beyond belief. And for extra decadence add a small scoop of ice cream - sorry this is not for dieters.

Answer 9

Cheese and apple is lovely, I would cut the apple into wedges and put a cheese plate out for people to help themselves to.

Answer 10

Peach Lattice Pie For the pie shell: 2 1/4 cups all-purpose flour 3/4 tsp. salt 3/4 cup vegetable shortening 6 to 7 Tbs. cold water For the filling: 6 cups peeled, pitted and sliced peaches 1 Tbs. fresh lemon juice (optional) 1/4 cup all-purpose flour 2/3 cup sugar 1/4 tsp. salt Pinch of freshly grated nutmeg 2 Tbs. unsalted butter Directions: Preheat an oven to 425°F. To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside. To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb. Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more. Makes one 9-inch pie; serves 8.