Patrick Oconnell
Apple pie and cheddar cheese is a food combination that may seem odd to some, but it has a long history and a devoted fanbase. The pairing is believed to have originated in England in the 17th century, when dairy-based sauces were commonly used on pies, and has since made its way to the US, particularly the Northeast and Midwest. While the combination of sharp cheddar and sweet apple pie might be unusual, it offers a balance of sweet and savoury flavours that many enjoy. There are various ways to incorporate cheddar into an apple pie, from simply topping a slice with cheese to adding cheese to the apple filling or making a savoury cheddar crust.
| Characteristics | Values |
|---|---|
| History | Cheese on apple pie likely originated in England in the 17th century, when pies were topped with dairy-based sauces. |
| It was then brought over to the U.S. in the 1800s, where it became popular in certain regions like the Northeast and Midwest, and is still enjoyed today. | |
| In some regions of the U.S., such as Wisconsin, it is said to be an urban myth that it's illegal to serve apple pie without cheddar cheese. | |
| Cheese Type | Sharp cheddar is the most traditional and popular choice, but other options include Gouda, Parmesan, Gruyère, and Roquefort. |
| Cheese Preparation | Cheese can be melted on top of the pie, served cold, or on the side. |
| It can also be added to the apple filling or used to make a savoury cheddar crust. | |
| Freshly shredded cheese is recommended over pre-shredded cheese, as it is moister and has a better texture. | |
| Apple Type | A mix of sweet and tart apples is recommended, such as Granny Smith, Fuji, Honeycrisp, Gala, or Pink Lady apples. |
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What You'll Learn
The history of cheddar cheese on apple pie
The combination of apple pie and cheddar cheese is a beloved tradition in the United States, especially in the Northeast and Midwest regions, including New England. However, the pairing of these two foods actually originated in England, where both apple pie and cheddar cheese are said to have originated.
The history of this culinary combination dates back to the 17th century in England, when traditional fruit pies were often served with dairy-based sauces or custard. Over time, this evolved into the practice of topping pies with a slice of cheese, particularly cheddar. This tradition was then brought to the New World by English settlers, who introduced it to the territories of the United States that are now known as New England and the Midwest, where dairy farming was prevalent and cheese was widely accessible.
In the United States, the pairing of apple pie and cheddar cheese became popular as early as the 1800s, and it has since become an iconic dessert combination for many. The sharp, salty flavour of cheddar cheese is often considered the perfect complement to the sweet, gooey, and spiced filling of an apple pie, resulting in a delicious interplay of salty and sweet flavours.
There are various ways to incorporate cheddar cheese into an apple pie. Some recipes call for a buttery cheddar cheese pie crust, where shredded cheddar cheese is mixed into the dough, resulting in a flaky and slightly savoury crust. Others suggest adding cheese to the apple filling or simply topping the pie with a slice of sharp cheddar, which can be melted on top, kept cold, or served on the side.
While the combination of apple pie and cheddar cheese has its staunch supporters, it is also met with confusion and skepticism by those who are unfamiliar with the tradition, especially in the Southern regions of the United States, where apple pie is more commonly served with ice cream. Nonetheless, the history of this unique culinary pairing has endured, and it continues to be a beloved dessert combination in many parts of the country.
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How to make an apple pie with a cheddar cheese crust
The combination of apple pie and cheddar cheese can be traced back to 17th-century England, where fruit desserts were often served with dairy accompaniments. The tradition then likely travelled to North America with English colonists, and today, recipes for apple pie with cheese are especially popular in the Midwest and New England.
Ingredients:
- 2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & levelled)
- 1/2 tsp. Diamond Crystal or 1/4 tsp. plus 1/8 tsp. Morton kosher salt
- 1/2 lb. extra-sharp cheddar cheese, coarsely grated
- 8 tbsp. (1 stick) unsalted butter, cut into 1/2" pieces and chilled
- 1/4 cup vegetable shortening, cut into 1/2" pieces and chilled
- 6 tbsp. ice-cold water, plus more if needed
- 6 cups peeled, cored, and thinly sliced cooking apples, such as Granny Smith, Gala, Cortland, Honeycrisp, Fuji, or Pink Lady apples
- 1/2 cup sugar, plus more as needed
- 1/4 cup tapioca
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 egg, beaten
- Turbinado sugar, for sprinkling
Method:
- In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Cut the butter and shortening into pieces and add to the dry ingredients. Work this in with your fingertips until the mixture resembles coarse meal, with no pieces larger than a pea.
- Sprinkle ice water on top, 1 tablespoon at a time, tossing everything together to combine. When the dough holds together easily when pressed, stop adding water.
- Divide the dough into two balls and press into flat discs. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 5 days, or freeze for up to 3 months.
- In a separate bowl, toss together the apples, sugar, tapioca, cinnamon, nutmeg, and salt.
- Roll out one disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish.
- Add the apples in an even layer and dot with butter.
- Lightly brush the edges with egg wash.
- Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust.
- Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively.
- Brush the pie with the egg wash and sprinkle with turbinado sugar.
- Make 5 air slits in the centre of the pie to allow steam to escape.
- Place the pie on a baking sheet and refrigerate while you preheat the oven to 425°F.
- Once preheated, bake the pie for 20-25 minutes.
- Reduce the oven temperature to 350°F and bake for a further 35 to 45 minutes, or until the crust is golden brown, the apples are tender, and the filling is bubbling thickly.
- Cover the edge with foil if browning too quickly.
- Cool the apple pie to room temperature and serve with sliced sharp cheddar on the side, if desired.
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How to make an apple pie with a cheddar cheese topping
Apple pie with cheddar cheese is a beloved combination, with a long history. The seemingly odd pairing is said to be "underrated", "delicious", and "a serious thing".
Ingredients:
- 6 cups of peeled, cored, and thinly sliced cooking apples (such as Gala or Cortland)
- 3 tablespoons of flour
- 1/3 cup of butter
- 1 cup of freshly shredded sharp cheddar cheese
- 1 premade pie crust
- Lemon juice
- Granulated sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Salt
- Ice water
Method:
- To prevent the apples from browning, toss them in a bowl with lemon juice.
- Whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
- Pour the mixture over the apples and toss to combine.
- Transfer the apple pie filling to the premade pie crust.
- Melt the butter and mix it with the flour, brown sugar, salt, and shredded cheddar cheese.
- Sprinkle the mixture over the apples.
- Pop the apple pie into the oven and bake at 425°F for 15 minutes.
- Reduce the oven temperature to 375°F and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely before slicing and serving.
Tips:
- For the cheese topping, it is recommended to shred the cheese yourself as pre-shredded cheese can be drier and affect the texture of the topping.
- The pie dough must chill for at least 2 hours before assembling.
- For a more decorative pie, you can try braiding the lattice top.
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The best types of cheddar cheese to use on apple pie
The combination of apple pie and cheddar cheese is a longstanding tradition, with some sources claiming that it was first recorded in the 1700s by early settlers in North America, although it likely originated in England prior to this.
When it comes to the best types of cheddar cheese to use, several sources recommend a sharp cheddar, which has been served with apple pie in the US as early as the 1800s. A sharp cheddar will provide a nice contrast between the sweet pie and the savoury cheese.
You can use a combination of white cheddar and extra sharp regular cheddar, or a mixture of different cheddars such as Cabot Vermont Sharp Cheddar and Cabot Extra Sharp Cheddar. It is recommended to shred the cheese yourself, as pre-shredded cheese can be drier and negatively affect the texture of the crust.
If you want to branch out from the traditional sharp cheddar, you could try other cheeses such as Gruyere, aged Gouda, Parmesan, or even Roquefort. These cheeses will each bring their own unique flavours to the apple pie, such as nutty, caramelly, or earthy notes.
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The best types of apples to use in an apple pie with cheddar cheese
Apple pie with cheddar cheese is a beloved combination that has been around since the 1800s in the US, though it likely originated in England in the 17th century. The salty, sharp cheddar is said to balance the sweet pie, creating a delicious contrast of flavours.
When it comes to the type of apples to use in an apple pie with cheddar cheese, a mix of sweet and tart apples is generally recommended. Here are some specific varieties that are commonly suggested:
- Granny Smith: These apples are known for their tart and crisp flavour, and they hold their shape well in the pie filling.
- Honeycrisp: If you can't find Granny Smith apples, Honeycrisp is the next best option.
- Gala: This variety is often mentioned in recipes for apple pie with cheddar cheese, offering a sweet flavour.
- Cortland: Cortland apples are another sweet variety that pairs well with cheddar.
- Fuji: Fuji apples are recommended as part of the mix of sweet and tart apples.
- Pink Lady: Pink Lady apples are also suggested for a mix of flavours.
- Golden Delicious: This variety is sweet and mellow, which can complement the sharp cheddar.
- Braeburn: Braeburn apples are crisp and slightly tart, adding a refreshing flavour to the pie.
When making an apple pie with cheddar cheese, you can choose to simply top the pie with a slice of cheddar, melt the cheese on top, or incorporate it into the pie crust or filling. The type of cheddar you use can also vary depending on your preference for mild or sharp flavours.
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Frequently asked questions
The best type of cheddar cheese to use is sharp cheddar. This can be shredded and sprinkled on top of the apple pie filling, or mixed into the pie crust. You can also use a combination of white cheddar and extra sharp regular cheddar cheese.
The combination of apple pie and cheddar cheese likely originated in England in the 17th century, where pies were topped with dairy-based sauces. It was then brought over to the U.S. in the 1800s.
To make an apple pie with cheddar cheese, you can add shredded cheese to the pie crust or sprinkle it on top of the apple pie filling. You can also make the pie crust with a combination of flour, sugar, salt, butter, shortening, and ice water, and then fill it with a mixture of apples, sugar, cinnamon, and nutmeg.
