Maybe it's a Yankee thing, or my Wisconsin roots are showing. Apple pie with cheese. I'd heard about, thought maybe it was an urban myth. Now I know. It is legit and pretty darn good. The pie extravaganza began with a trip to my dad's in Rolla, Mo., where apples hung heavy from the branches of his tree. His promise was that they were ugly, but mighty fine eating apples. I took him up on the offer a little too enthusiastically. We brought home two pounds (or more!) of apples.
We made apple crisp. Threw them into oatmeal and just tried to plain eat some of them. But this may be their best use. It was once illegal in Wisconsin to serve pie at a restaurant without Cheddar cheese. It's the British way to eat apple pie apparently. But I'm sure their pie is served with a very sharp piece of cheddar, instead of shredded from a bag.
Nonetheless, pie has been conquered.
Here's the recipe if the urge should strike you.
6 lg. tart cooking apples
1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon peel
1/8 tsp. ground cloves
1/8 tsp. salt
1 (9 inch) pie shell
Peel, core, and thinly slice 6 apples. Toss with ingredients listed above and arrange them overlapping in pan lined with your favorite flakey unbaked pastry. Now, combine and pour over apples the following: 1/4 c. sugar 1/8 tsp. salt 1/2 c. grated cheddar cheese 1/4 c. melted butter
Bake in hot oven at 400 degrees for 40 minutes or until crust and topping are golden brown.
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