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A wedge of apple pie with a slice of cheese


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#1 Apicio

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Posted 14 September 2005 - 07:14 AM

Let us know if you were raised in this tradition and tell us what kind of cheese and where you’re from. I learned this in Toronto and its Northern Spy apple pie and Canadian medium aged cheddar here.


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#2 jackal10

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Posted 14 September 2005 - 07:23 AM

Wenslydale.
However the apple pie has no bottom crust, otherwise its an apple tart.

"Apple pie without cheese is like a kiss without a squeeze."

Mustard optional

#3 jvictor930

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Posted 14 September 2005 - 09:01 AM

I know it is tradition in the midwest. I used to have a guest who demanded his apple pie this way and he was from Wisconsin. Also, I know it is standard fare in Michigan as well.
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#4 ludja

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Posted 14 September 2005 - 09:54 AM

Also a tradition in New England. A nice double crust pie with lard or lard/butter crust, tart apples like granny smith and a wedge of sharp cheddar cheese; perhaps from Vermont.

I'd guess that this tradition started in England and then made its way here--first in New England and (it sounds like) Canada and then spreading to various parts of the country from there.

Edited by ludja, 14 September 2005 - 11:29 AM.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#5 naguere

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Posted 14 September 2005 - 11:07 AM

Wenslydale. 
However the apple pie has no bottom crust, otherwise its an apple tart.

"Apple pie without cheese is like a kiss without a squeeze."

Mustard optional

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#6 budrichard

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Posted 14 September 2005 - 11:32 AM

I was born in Boston and lived in Norwood Mass until I was 13 spending vacations in Maine and New Hampshire. I never heard of apple pie and chedder cheese. At 13 we moved to Wisconsin and I was dumbfounded when I was asked if I wanted chedder cheese with my apple pie. Now its seems quite natural. Of course in Wisconsin they put LARGE pats of butter on your burger or steak sandwich! -Dick

#7 FabulousFoodBabe

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Posted 14 September 2005 - 11:38 AM

I'm a native of Cincinnati, Ohio, where they top the slice with a big hunk of yellow cheddar cheese. It's not cool to do cheese and ice cream at the same time.
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#8 Jaymes

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Posted 14 September 2005 - 11:40 AM

I've lived all over the US, so don't know where many of the things I was accustomed to as a child came from.

But in our house, when apple pie was served, you were always asked if you wanted it "hot or not." "Not" was served with ice cream. "Hot" was served with a generous slice of cheddar cheese melting over the top.

#9 hjshorter

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Posted 14 September 2005 - 11:49 AM

Also a tradition in New England.  A nice double crust pie with lard or lard/butter crust, tart apples like granny smith and a wedge of sharp cheddar cheese; perhaps from Vermont.

This is what I was raised on - mom's from the Boston area. The cheese was served with, not melted on top.

To add to Jack's post - mom's apple pies are always single crust. Any other kind of fruit has two.
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#10 LynDel

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Posted 14 September 2005 - 12:06 PM

Ditto budrichard. And most of my life apple pie comes with a nice serving of vanilla ice cream. :wub:

#11 BarbaraY

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Posted 14 September 2005 - 12:52 PM

Lifelong Californian here. Mom used to do apple pie with cheddar. A few people used to ask for it in the restaurants but I haven't ever seen it offered here. I haven't heard anyone ask for it in a long while but I remember some of the younger wait staff thinking it was weird.
Since most people that now live here came from somewhere else, it's no surprise to see different traditions.

#12 ludja

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Posted 14 September 2005 - 12:59 PM

We ususally chose between ice cream, heavy cream or cheddar cheese. Cheese is always served as a wedge, on the side. (This was in Connecticut).

From "The Mystic Seaport Cookbook: 350 Years of New England Cooking by Lillian Langseth-Christensen (1970):

In England the housewives decorated and garnished their pies as elaborately as a curry in India.  The hot pies stood on the table surrounded by garnishes to suit everyone's taste.  The American settlers in New England simplified the pies, and of the garnishes only the cheese and ice cream remain.  They served a good strong yellow cheese.


Here are some of the 'older' (from England) garnishes she mentions:

heavy cream
fine sugar to dredge over the pie
good Port wine in a dcanter to pour over the pie
Cheddar or Cheshire cheese
toasted hazelnuts
blanched almonds
melted quincy jelly
diced candied orange peel
sweetened whipped cream
plum conserve (damson plum jelly in Mystic)
dried currants
raisins
cinnamon sugar

Another New England custom was to have pie for breakfast (a custom that I gladly keep up):

Breakfasts were hearty; it took a full day's labor to work them off.... The breakfast ended with a nice hot pie and a heartedning wedge of cheese.  Nothing measures up to the fortifying qualities of hot pie and cheese early in the day.


Edited by ludja, 14 September 2005 - 01:01 PM.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#13 judiu

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Posted 14 September 2005 - 01:09 PM

I remember my Canadian born Grampa eating apple pie with cheese when we lived on Long Island. I on the other hand, preferred the heavy cream.
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#14 bushey

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Posted 14 September 2005 - 01:09 PM

I was born in Boston and lived in Norwood Mass until I was 13 spending vacations in Maine and New Hampshire. I never heard of apple pie and chedder cheese. At 13 we moved to Wisconsin and I was dumbfounded when I was asked if I wanted chedder cheese with my apple pie. Now its seems quite natural. Of course in Wisconsin they put LARGE pats of butter on your burger or steak sandwich! -Dick

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Milton girl here, checking in........we always had apple pie a la mode, and the mode of choice was always vanilla ice cream (Brigham's or Howard Johnson's). I still cringe when my husband puts chocolate ice cream on his pie.

It wasn't until I moved to western Mass, and had lunch in the executive dining room at Mass Mutual, that I tried apple pie with cheddar cheese. Man, that was really good! Now I eat apple slices with melted cheddar as a snack.

#15 rooftop1000

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Posted 14 September 2005 - 01:31 PM

Has anyone tried making their pie crust with the cheese right in it? Every time this comes up it sounds like a good idea to me but I have never bothered.
I really like cold sliced apple with good chedder...its so nice the way the apple starts to beak down the cheese right in your mouth.


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#16 jsolomon

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Posted 14 September 2005 - 01:58 PM

I'm a 3rd generation Nebraskan who never heard of it until I saw it in Rosies All Butter Fresh Cream Sugar Packed Dessert Baking Book.

But, now I am a convert!

However, I have never seen it on a menu in Nebraska. Plenty of apple pie, and plenty of a la mode (but the mode always seems to be vanilla ice cream)

You would think that by definition a la mode would follow the hip and mod of the food world.
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#17 Jaymes

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Posted 14 September 2005 - 02:04 PM

We ususally chose between ice cream, heavy cream or cheddar cheese.  Cheese is always served as a wedge, on the side.  (This was in Connecticut).

From "The Mystic Seaport Cookbook: 350 Years of New England Cooking by Lillian Langseth-Christensen (1970):

In England the housewives decorated and garnished their pies as elaborately as a curry in India.  The hot pies stood on the table surrounded by garnishes to suit everyone's taste.  The American settlers in New England simplified the pies, and of the garnishes only the cheese and ice cream remain.  They served a good strong yellow cheese.


Here are some of the 'older' (from England) garnishes she mentions:

heavy cream
fine sugar to dredge over the pie
good Port wine in a dcanter to pour over the pie
Cheddar or Cheshire cheese
toasted hazelnuts
blanched almonds
melted quincy jelly
diced candied orange peel
sweetened whipped cream
plum conserve (damson plum jelly in Mystic)
dried currants
raisins
cinnamon sugar

Another New England custom was to have pie for breakfast (a custom that I gladly keep up):

Breakfasts were hearty; it took a full day's labor to work them off.... The breakfast ended with a nice hot pie and a heartedning wedge of cheese.  Nothing measures up to the fortifying qualities of hot pie and cheese early in the day.


I think this may be one of my all time most favorite eGullet posts ever.

#18 zilla369

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Posted 14 September 2005 - 04:35 PM

Has anyone tried making their pie crust with the cheese right in it? Every time this comes up it sounds like a good idea to me but I have never bothered.

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Oh, man. That's the ticket. What a great idea!

I gotta try this.
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#19 markk

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Posted 15 September 2005 - 12:42 PM

Has anyone tried making their pie crust with the cheese right in it? Every time this comes up it sounds like a good idea to me but I have never bothered.


They do this at Artisinal, the ("The") Cheese restaurant in New York City. It never works for me - the cheese in the crust always has a burnt taste, and no matter how many times I give it another chance, it's always the same.
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#20 Toliver

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Posted 15 September 2005 - 03:22 PM

I was born and raised in San Diego, California, and have never seen it offered nor have I ever consumed it. Of course, it's something you see often in cartoons, TV shows and old films so I was familiar with this alien pairing at an early age.
That being said, I prefer my apple pie with vanilla ice cream.
And don't heat up the pie for me.
Who wants melted ice cream with their pie? :blink:

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#21 petite tête de chou

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Posted 15 September 2005 - 03:31 PM

Born and bred West coast girl here. Never heard of cheese with pie until my godmother introduced me to it. The menu offerings were always pie or pie with ice cream.
And seeing as I have never had much of a sweet tooth, I now prefer to have pie with my cheese. Easy on the pie. :smile:
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#22 ludja

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Posted 15 September 2005 - 03:44 PM

We ususally chose between ice cream, heavy cream or cheddar cheese.  Cheese is always served as a wedge, on the side.  (This was in Connecticut).

From "The Mystic Seaport Cookbook: 350 Years of New England Cooking by Lillian Langseth-Christensen (1970):

In England the housewives decorated and garnished their pies as elaborately as a curry in India.  The hot pies stood on the table surrounded by garnishes to suit everyone's taste.  The American settlers in New England simplified the pies, and of the garnishes only the cheese and ice cream remain.  They served a good strong yellow cheese.


Here are some of the 'older' (from England) garnishes she mentions:

heavy cream
fine sugar to dredge over the pie
good Port wine in a dcanter to pour over the pie
Cheddar or Cheshire cheese
toasted hazelnuts
blanched almonds
melted quincy jelly
diced candied orange peel
sweetened whipped cream
plum conserve (damson plum jelly in Mystic)
dried currants
raisins
cinnamon sugar

Another New England custom was to have pie for breakfast (a custom that I gladly keep up):

Breakfasts were hearty; it took a full day's labor to work them off.... The breakfast ended with a nice hot pie and a heartedning wedge of cheese.  Nothing measures up to the fortifying qualities of hot pie and cheese early in the day.


I think this may be one of my all time most favorite eGullet posts ever.

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Wow, thanks Jaymes; glad you enjoyed the quotes. I like the rather baroque listing of toppings!
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#23 Country Cook

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Posted 15 September 2005 - 04:27 PM

Apple pie and Cheese Whiz here :shock: . Hey that's what I grew up with!

#24 Jaymes

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Posted 15 September 2005 - 04:30 PM

We ususally chose between ice cream, heavy cream or cheddar cheese.  Cheese is always served as a wedge, on the side.  (This was in Connecticut).

From "The Mystic Seaport Cookbook: 350 Years of New England Cooking by Lillian Langseth-Christensen (1970):

In England the housewives decorated and garnished their pies as elaborately as a curry in India.  The hot pies stood on the table surrounded by garnishes to suit everyone's taste.  The American settlers in New England simplified the pies, and of the garnishes only the cheese and ice cream remain.  They served a good strong yellow cheese.


Here are some of the 'older' (from England) garnishes she mentions:

heavy cream
fine sugar to dredge over the pie
good Port wine in a dcanter to pour over the pie
Cheddar or Cheshire cheese
toasted hazelnuts
blanched almonds
melted quincy jelly
diced candied orange peel
sweetened whipped cream
plum conserve (damson plum jelly in Mystic)
dried currants
raisins
cinnamon sugar

Another New England custom was to have pie for breakfast (a custom that I gladly keep up):

Breakfasts were hearty; it took a full day's labor to work them off.... The breakfast ended with a nice hot pie and a heartedning wedge of cheese.  Nothing measures up to the fortifying qualities of hot pie and cheese early in the day.

I think this may be one of my all time most favorite eGullet posts ever.

Wow, thanks Jaymes; glad you enjoyed the quotes. I like the rather baroque listing of toppings!


In fact, I've hardcopied that list of toppings and tucked it in with my recipe for apple pie. Can hardly wait to work my merry way down that list.

#25 SiseFromm

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Posted 15 September 2005 - 04:32 PM

White Cheddar cheese is an option at one of the biggest apple pie spots in Julian, California. Julian somehow became known for their apple pie, cider, and juice. The first time I had apple pie served with cheddar was in Julian some 7 to 8 years ago. The combination makes sense to me, but is perceived by many I tell here in Southern California as some sort of weird/gross practice.
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#26 Apicio

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Posted 15 September 2005 - 05:27 PM

To Markk and Rooftop1000, Rose Levy Beranbaum has a recipe for a tender-flaky crust with creamcheese which I find easier to handle than the normal pie crust recipes because it takes out a lot of the guesswork involved. This is my default pie crust recipe now because I also like its appearance, texture and taste. I have also heard of the version you mentioned but from Garrison Keillor. I never tried it though because I am afraid that the bits of cheese would turn rubbery once cooked and allowed to cool down.


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#27 culinary bear

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Posted 15 September 2005 - 05:54 PM

Born and bred Scotsman here, where they'd look at you awfully funny if you suggested a thing.... However, in Lancashire I've seen cheese slipped in under the crust before baking.

Utterly recommended is a longitudinal slice from a Mrs Kirkham's Tasty Lancashire - it's exactly the right diameter to fit snugly inside before the lid goes on.
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#28 srhcb

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Posted 15 September 2005 - 05:56 PM

Minnesota, (at least the Northern half), never.

I cream or heavy cream.

SB (still can't bring myself to try it) :hmmm:

#29 ludja

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Posted 15 September 2005 - 06:47 PM

...
That being said, I prefer my apple pie with vanilla ice cream. 
And don't heat up the pie for me. 
Who wants melted ice cream with their pie? :blink:

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Room for all tastes, of course, but just to add that to me there is an art to serving warmed apple pie with ice cream. The pie should not be screaming hot and the (vanilla) ice cream should be very firm.

Some of the ice cream will slowly melt and form a great sauce with the apple juices. But the best part is to have most of the ice cream not melt over the duration of eating the slice so that you always have the contrast of warm crispy crust and filling with cold ice cream in each bite.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#30 Dukeofyork

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Posted 15 September 2005 - 07:26 PM

...
That being said, I prefer my apple pie with vanilla ice cream. 
And don't heat up the pie for me. 
Who wants melted ice cream with their pie? :blink:

View Post


Room for all tastes, of course, but just to add that to me there is an art to serving warmed apple pie with ice cream. The pie should not be screaming hot and the (vanilla) ice cream should be very firm.

Some of the ice cream will slowly melt and form a great sauce with the apple juices. But the best part is to have most of the ice cream not melt over the duration of eating the slice so that you always have the contrast of warm crispy crust and filling with cold ice cream in each bite.

View Post


I second the warm/cold combination. Like in a creme brulee, 'tis.

As for the cheese, it was a common practice for my father, born British but Canadian raised. My grandmother wasn't shy around the cheese when mother broke out the pie, either, as I recall. For myself, iced cream was always the preferred choice but I may have to explore this new option further ... !