The Perfect Cheese Pairing For Apple Pie

Apple pie and cheese is a classic combination that has been around since the 1700s. While some people may be horrified by the idea, others swear by it. The salty, savoury cheese is said to cut through the sweetness of the apple pie, creating a delicious contrast. While the exact type of cheese to use is a matter of debate, sharp cheddar is a popular choice, with some recipes calling for it to be baked into the pie or served on the side.

Cheddar cheese baked inside apple pie

Combining apple pie with cheddar cheese is a practice that dates back to the 1700s. While the combination may seem unusual, it is beloved by many, especially in the Midwest and New England. The salty, savoury cheese is said to complement the sweet, syrupy filling and the buttery, flaky crust of the apple pie.

How to Make a Cheddar Cheese Baked Apple Pie

The process of making an apple pie with cheddar cheese baked inside is similar to that of a traditional apple pie, with a few key differences. Here is a step-by-step guide:

Ingredients:

• Pie crust (you can make your own or use a store-bought one)
• Cheddar cheese (shredded or sliced)
• Apples (a mix of sweet and tart varieties such as Granny Smith, Fuji, Honeycrisp, Gala, or Pink Lady)
• Butter
• Flour
• Sugar (white and/or brown)
• Spices (cinnamon, allspice, cloves, nutmeg)
• Lemon juice (optional)
• Egg (for egg wash)

Method:

• Preheat your oven to a high temperature, around 400°F (204°C).
• Prepare your pie crust. You can make your own by cutting cold butter into flour, sugar, and salt, and then adding ice water to form a dough. Chill the dough in the refrigerator for at least 2 hours before using.
• Shred or slice your cheddar cheese. If using shredded cheese, it is recommended to grate a block of cheese yourself, as pre-shredded cheese can be drier and affect the texture of the crust.
• Peel, core, and thinly slice your apples. It is recommended to use a mix of tart and sweet apples for a balanced flavour.
• Prepare the apple pie filling by mixing the sliced apples, sugar, flour, cinnamon, and other spices together in a large bowl. You can also add lemon juice to brighten the flavour, if desired.
• Roll out one disc of chilled pie dough and place it in a 9-inch pie dish.
• Line the bottom of the pie crust with cheddar cheese slices or sprinkle with shredded cheese.
• Spoon the apple pie filling into the crust, layering the apples tightly to avoid spacious air pockets.
• Roll out the second disc of pie dough for the top crust. You can create a traditional lattice topping or get creative with braids and crimped edges.
• Brush the top pie crust with an egg wash (beaten egg mixed with a small amount of milk or water).
• Sprinkle the crust with coarse sugar, if desired, for a sweet crunch.
• Place the pie in the refrigerator or freezer while your oven preheats to help the pie dough hold its shape.
• Bake the pie at a high temperature for 15-25 minutes, and then lower the temperature to around 350°F (175°C) for an additional 30-35 minutes, or until the crust is golden and the filling is set.
• Allow the pie to cool for at least 3 hours at room temperature before serving. This gives the filling time to thicken.

Tips and Variations:

• You can add cheese to both the crust and the apple pie filling for an extra cheesy treat.
• If you prefer a less sweet apple pie, you can omit the lemon juice or reduce the amount of sugar used.
• For a decorative touch, use an apple-shaped cookie cutter to create cute shapes on the top crust.
• If you want to ensure your bottom crust is fully baked, you can blind bake it before adding the filling. However, this may make it more difficult to attach the top crust.
• While sharp cheddar is traditional, you can experiment with other cheeses such as Gouda, Parmesan, Gruyère, or Roquefort.
• Serve your apple pie with a scoop of vanilla ice cream for the ultimate indulgent dessert.

The history of cheese and apple pie

In the 14th century, farmers in England began wrapping apples in inedible containers known as "coffins", an early prototype of the pie. During the 17th century, it became popular to add dairy-based sauces to pies, which eventually evolved into topping pies with cheese. In Yorkshire, for example, apple pie was served with Wensleydale cheese, which is likely how the phrase "an apple pie without the cheese is like a kiss without the squeeze" began.

When the concept of apple pie reached the United States in the late 17th century through European immigrants, the idea of adding cheese likely came with it. By the 1800s, sharp cheddar cheese was being served with apple pie in the U.S. According to The Mystic Seaport Cookbook: 350 Years of New England Cooking, New England settlers brought the idea of Yorkshire pies with them, but instead of Wensleydale, they used cheddar.

Today, the tradition of serving apple pie with cheese seems to be strongest in New England, the Midwest, parts of Canada, and England. In Vermont, there is even a 1999 law requiring that proprietors of apple pie make a "good faith effort" to serve it with ice cream, cold milk, or "a slice of cheddar cheese weighing a minimum of 1/2 ounce".

There are several ways to prepare apple pie with cheese. Some people bake the cheese into the pie crust, some slip it into the apple filling, some melt it on top of the pie, and others serve it on the side. While sharp cheddar is traditional, other cheeses such as Gouda, Parmesan, Gruyère, and Roquefort can also be used.

How to make an apple and Wensleydale pie

The combination of apple pie and cheese is a longstanding tradition, with records of it being served together as early as the 1700s. While the combination of apple pie and cheddar cheese is more common, there is a specific recipe for an apple and Wensleydale pie that originates from Yorkshire, England.

Ingredients:

• 350g/12oz plain flour (or 125g/4oz if you already have shortcrust pastry)
• 175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing
• 500g/1lb 2oz cooking apples
• 500g/1lb 2oz eating apples
• 100g/3½oz caster sugar (or 2-4 oz/55-113g granulated white sugar)
• 125g/4½oz Wensleydale cheese, crumbled
• A little milk
• About 1 tbsp caster sugar

Steps:

• To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. You can also do this in a food processor or a mixer and then transfer to a bowl.
• Using a table knife, work in just enough cold water (about 75ml/2½oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes.
• Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin (about 26x20cm/10½x8in and 3cm/1¼in deep).
• For the filling, peel, quarter, and core all the apples. Slice into a large bowl and mix them together.
• Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour.
• Roll out the larger piece of pastry so it’s a good centimetre larger all around than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides.
• Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit.
• Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk, then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly.
• Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape.
• Bake for 30-35 minutes, or until the crust is golden brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment.

The sharpness of the apple and the salty-creaminess of the Wensleydale cheese work well together, creating a delicious sweet and savoury dessert.

The best types of cheese to pair with apple pie

Apple pie and cheese is a combination that has been around since at least the 1700s, with some sources claiming it goes back as far as the 1600s. The salty, savoury cheese is said to cut through the sweetness of the apple pie, creating a complex and satisfying flavour profile. While some people are horrified by the idea, others swear by it, particularly in the American Midwest, New England, and parts of Canada and Britain. So, what are the best types of cheese to pair with apple pie?

Cheddar

Cheddar is the traditional choice for pairing with apple pie, with some sources claiming that apple pie is "incomplete" without a slice of sharp cheddar on top. While some people prefer to melt the cheese on top of the pie, others opt for keeping it cold or serving it on the side. For a more subtle flavour, you can add cheddar to the apple filling or make a savoury cheddar crust.

Gouda

Gouda is a nutty, caramel-y cheese that pairs well with the sweetness of apple pie. It has a similar texture to cheddar, so it can be used in the same ways as described above.

Parmesan

Parmesan is another nutty cheese, but with a stronger salty flavour. It can be used in the same ways as cheddar and gouda, or you could try grating it over the top of your apple pie for a salty, savoury kick.

Gruyère

Gruyère is a Swiss cheese that is known for its earthy, sweet, and creamy flavour. It would pair well with the sweetness of apple pie, especially if melted on top or incorporated into the filling.

Roquefort

Roquefort is a strong, aromatic blue cheese that could be crumbled over apple pie for an intense, savoury contrast to the sweetness of the apples.

How to make an apple cheddar pie

Apple pie with cheddar cheese is a beloved combination that has been around since the 1700s. The salty, savoury cheese is a wonderful complement to the sweet, gooey apple pie. While the combination may seem odd, cheese and apples go well together in grilled cheese sandwiches and on cheeseboards.

Ingredients:

• 2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & levelled)
• 2 teaspoons granulated sugar
• 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) ice water, plus more as needed
• 1 cup (4 ounces) freshly shredded cheddar cheese
• 1 large egg beaten with 1 tablespoon (15ml) milk for egg wash
• 8 large apples, cored, peeled, and sliced into 1/4-inch slices (10 cups, or 1250g, total)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (31g) all-purpose flour (spooned & levelled)
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon each: ground allspice, ground cloves, & ground nutmeg
• 1/3 cup freshly shredded cheddar cheese

Method:

Firstly, make the pie crust by mixing the flour, sugar, and salt together in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter, food processor, or two forks. Drizzle in the ice water, 2 tablespoons at a time, and mix until the dough begins to clump. Slowly mix in the freshly shredded cheddar cheese. Avoid overworking the dough.

Place the dough on a lightly floured surface and form it into a ball. Cut the dough in half and flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.

Now, it's time to make the filling. In a large bowl, mix the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup of cheese together until thoroughly combined. Set the filling aside.

Roll out one of the discs of chilled dough on a floured surface. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish, tucking it in with your fingers.

Spoon the filling into the crust, making sure the apples are tightly packed.

Roll out the second pie crust and place it over the filling. Crimp the edges with a fork or flute with your fingers. Brush the pie crust with the egg wash and sprinkle with coarse sugar, if desired.

Preheat the oven to 400°F (204°C) and place the pie in the refrigerator or freezer while the oven heats up.

Place the pie on a large baking sheet and bake for 25 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes.

Allow the pie to cool for at least 3 hours at room temperature before serving. This will give the filling time to thicken.

Tips:

• Use a mix of tart and sweet apples, such as Granny Smith, Fuji, Honeycrisp, Gala, or Pink Lady apples.
• For the cheese, use a blend of white cheddar and regular sharp cheddar cheese. Avoid soft or crumbly cheeses.
• If desired, sprinkle the top of the pie with coarse sugar before baking for a sweet, crunchy topping.
• This pie can be made ahead of time and stored at room temperature for up to 1 day or in the refrigerator for up to 5 days.

Enjoy your delicious apple cheddar pie!

Frequently asked questions