Cheese And Apple Pie: A Match Made In Heaven?

Apple pie and cheese is a combination that inspires strong feelings. Some people love it, some hate it, and some are simply curious. The tradition of eating cheese with apple pie is believed to have originated in England in the 17th century and was brought over to North America by early settlers in the 1700s. The combination of a salty, sharp cheese with the sweetness of apple pie is beloved by many, especially in the American Midwest, New England, parts of Canada, and Britain. The cheese can be served on the side, melted on top, or baked inside the pie itself. While the traditional choice of cheese is sharp cheddar, other varieties such as gouda, parmesan, gruyère, and roquefort can also be used.

The history of cheese on apple pie

The combination of apple pie and cheese is a surprisingly divisive topic, with some people swearing by it and others finding it blasphemous. But how did this combination come about?

The pairing of apple pie and cheese is believed to have originated in England in the 17th century, with some sources suggesting an earlier origin. During this time, traditional English fruit pies were often served with dairy-based sauces like custard. Eventually, some people began experimenting with placing a slice of cheese on their pie instead, with cheddar being the most common variety. The combination of sweet and salty flavours is thought to have been particularly appealing, and the practice soon spread throughout the country.

In the 1700s, English settlers brought this culinary tradition with them to North America, where it took hold in regions with a strong dairy farming industry, such as New England and the Midwest. The availability of cheese in these areas likely contributed to the popularity of the apple pie and cheese combination. Over time, the tradition evolved, with some Midwesterners choosing to bake the cheese directly into the pie crust to create a savoury base for the sweet filling.

Today, the tradition of eating apple pie with cheese remains strongest in New England and the Midwest, as well as parts of England and Canada. While it may not be as common in other regions, particularly the American South, there are still those who swear by the unique combination of sweet and salty flavours that this pairing offers.

So, the next time you're enjoying a slice of apple pie, don't be afraid to retire the ice cream and give a slice of sharp cheddar a try!

How to make an apple and cheddar pie

Apple and cheddar pie is a delicious combination of sweet and savoury. The salty sharpness of the cheddar is a great contrast to the gooey, syrupy sweetness of the apple pie.

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 of water or milk
• 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:

Cheddar Pie Crust:

• Cut the cold butter into the flour, sugar, and salt.
• Add ice water, 2 tablespoons at a time, and slowly mix into the butter/flour mixture. Only add enough water for the dough to begin to clump.
• Slowly mix in freshly shredded cheese.
• Bring the dough into a ball, then cut in half.
• Flatten the dough into 2 discs and chill for at least 2 hours or overnight.

Apple Filling:

• Combine apples, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese in a large bowl.
• Set aside as you roll out the pie crust.

Assembling the Pie:

• Roll out one disc of chilled dough on a floured surface.
• Place the dough into a 9-inch pie dish, smoothing it out with your fingers.
• Spoon the filling into the crust.
• Roll out the second disc of dough and place it on top of the filling.
• Crimp the edges with a fork or flute with your fingers.
• Brush the pie crust with egg wash and sprinkle with coarse sugar, if desired.

Baking:

• Preheat the oven to 400°F (204°C).
• Place the pie in the refrigerator or freezer while the oven preheats.
• Place the pie on a large baking sheet and bake for 25 minutes.
• Reduce the temperature to 375°F (190°C) and bake for an additional 30-35 minutes.
• Cool for at least 3 hours before serving.

Tips:

• Use a mix of tart and sweet apples, such as Granny Smith, Fuji, Honeycrisp, Gala, or Pink Lady apples.
• For the cheese, a blend of white cheddar and regular sharp cheddar is recommended, but you can also use other cheeses like aged gouda or parmesan.
• The colder the pie dough, the more likely it will hold its shape, so make sure to chill the assembled pie while the oven preheats.
• This pie can be made a day in advance and stored at room temperature. Leftovers can be kept in the refrigerator for up to 5 days.

Enjoy your apple and cheddar pie!

The best types of cheese to pair with apple pie

Apple pie and cheese is a classic combination that has been around since at least the 1700s, and possibly earlier. While some people are horrified by the idea, many swear by it, and it is particularly popular in the American Midwest, New England, and parts of Canada and Britain.

The salty, savoury sharpness of cheese is said to cut through the sweetness of the apple pie, creating a complex combination of flavours. While there are many types of cheese that can be paired with apple pie, here are some of the best:

Cheddar

Cheddar cheese is the traditional choice to pair with apple pie, and it has been served with apple pie in the US since at least the 1800s. A sharp cheddar will provide a strong, salty contrast to the sweetness of the pie. Cheddar can be added to the apple filling, used to make a savoury crust, or simply melted on top.

Gouda

Gouda cheese offers nutty, caramelly notes that complement the flavours of apple pie.

Parmesan

Parmesan is another nutty cheese, but with a stronger salty flavour.

Gruyère

Gruyère is a sweet, earthy, and creamy cheese that makes for a complex and satisfying pairing with apple pie.

Roquefort

Roquefort is an intense, aromatic blue cheese that can be crumbled over apple pie for a bold flavour combination.

So, if you're feeling adventurous, why not give one of these cheeses a try the next time you indulge in a slice of apple pie? You may be pleasantly surprised by the delicious flavour combinations!

How to serve apple pie with cheese

Apple pie with cheese is a combination that has been around since at least the 1800s, with some sources claiming it was first recorded in the 1700s. It is believed to have originated in England and later gained popularity in the American Midwest, New England, and parts of Canada. The traditional cheese used in this pairing is sharp cheddar, which provides a salty and savory contrast to the sweet and buttery apple pie. Here are some tips on how to serve apple pie with cheese:

Choosing the Right Cheese:

Sharp cheddar is the traditional choice, but feel free to experiment with other varieties such as Gouda, Parmesan, Gruyère, or even Roquefort.

Preparing the Cheese:

• You can serve the cheese melted on top of the pie, cold, or on the side.
• For a more subtle cheese flavor, try adding a small amount of shredded cheese to your apple pie filling.
• If you want the cheese to be more prominent, consider making a savory cheddar crust by mixing shredded cheese into your pie dough.

Baking with Cheese:

• If you decide to bake the cheese into your pie, preheat your oven to the desired temperature.
• Line the bottom of your pie crust with cheddar cheese slices.
• Prepare your apple pie filling by peeling, coring, and thinly slicing your apples.
• Create a butter-flour mixture by melting butter in a saucepan over medium heat and adding flour, stirring to combine.
• Add white sugar, brown sugar, and water to the butter-flour mixture. Simmer for a few minutes, then remove from the heat and allow it to cool.
• Pour the butter-sugar mixture over the apples in the pie crust.
• Top the apples with an additional pie crust, sealing the edges and piercing the top to allow steam to escape.
• Baste the pie crust with a mixture of egg white and water.
• Bake the pie at a high temperature for 15 minutes, then reduce the oven temperature and continue baking until the pie is golden and set.

Serving Tips:

• Apple pie with cheese can be a polarizing combination, so it's best to offer it as an option alongside more traditional toppings like ice cream or whipped cream.
• If you're serving the cheese on the side, provide a small slice or wedge of cheese for each guest, allowing them to customize their portion.
• For a fun presentation, cut the apple pie into slices and place a small piece of cheese on top of each slice.
• Remember that the combination of apple pie and cheese may be a new experience for some, so encourage your guests to take a bite of the pie with cheese before deciding if they like it or not.

How to make a cheddar pie crust

Ingredients:

• 2 1/4 cups all-purpose flour (plus more for dusting)
• 1/4 teaspoon kosher salt
• 1 cup cold unsalted butter, cut into 1/2-inch pieces
• 1 cup grated extra-sharp white Cheddar
• 1 egg, beaten with 1 tablespoon water
• 1 tablespoon turbinado sugar, for sprinkling

Method:

Firstly, combine the flour, sugar, and salt in a bowl and give it a quick pulse to blend the ingredients. Next, cut the butter into the mixture using a food processor or a pastry cutter, until the mixture resembles crumbly sand. Then, add the cheese and pulse again until combined.

Turn the mixture out into a bowl, drizzle in 6 tablespoons of cold water, and mix with a spatula until the flour is moistened. If needed, add another tablespoon of water. Divide the dough in half, shape each half into a ball, and flatten into a disc. Rest the dough for 30 minutes to relax the gluten.

After the dough has rested, roll out one disc on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add your desired filling, dot with butter, and lightly brush the edges with egg wash.

Roll out the second dough round, slightly smaller than the first. Cover the top of the filling with this dough, pressing the edges to seal the crust. Trim the crust, leaving a 1-inch overhang. Tuck the crust underneath itself, so it is flush with the edge of the pie plate. Crimp the edges decoratively, brush with egg wash, and sprinkle with turbinado sugar.

Baking:

Preheat the oven to 425°F. Place the pie on a baking sheet and bake for 25 minutes. Then, lower the oven temperature to 350°F and bake for an additional 45 minutes.

Allow the pie to cool to room temperature, preferably for at least 3 hours, before slicing and serving.

Tips:

• It is important to use cold butter and to chill the dough for at least 8 hours to ensure a light, flaky, and tender crust.
• When rolling out the dough, try not to overwork it to preserve those pockets of butter that will melt quickly in the oven, resulting in a beautifully tender, flaky crust.
• For a thick edge, do not trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold it into a nice thick rim.
• If desired, you can create a lattice or braided pie crust design on top, or even use a cookie cutter for some cute shapes.
• Chilling the entire pie in the refrigerator or freezer while the oven preheats will help the pie hold its shape during baking.

Frequently asked questions