Advice on Apple Pie with Cheddar
- imnieve Nov 23, 2013 02:41 PM
Last winter I experienced my first slice of apple pie with cheddar cheese. I'd really like to recreate this pie for Thanksgiving, but I'm having trouble remembering exactly how the cheese was incorporated into the pie. I found the pie at the Harlem Beer Garden in New York City and I seem to recall it being noticeable and melted.
I've been looking at recipes, and most seem to either incorporate shredded cheese into the crust or to serve slices of cheese alongside pie. I know the cheese was in the pie, and since I remember it being so prominent and melted in such a way that you could pull it and stretch it out, I don't think it was shredded into the crust.
So I'm wondering if anybody knows of another way of incorporating the cheese into the pie? I don't think that just putting chunks into the filling would have quite the same effect, but would it work to create two layers in the crust with cheese in between? Or to rim the interior of the crust with cheese before putting in the filling?
Any thoughts are appreciated.
I agree. I like the cheese alongside.
That said , I have made gallette a with finely grated cheese on the apples and it worked fine. I liked it in the galette more than I think I would in a pie with a top crust.
But you could grate about 1.5 c of very sharp cheddar onto the filling before you put the top crust on.
Although I never use orange cheddar I might in this case.
One way to do this is to select a good FINELY shredded chedda cheese of your choosing like Vermont Chedda and just sprinkle it on top of a cut piece of your homemade apple pie and serve. It not only taste great BUT adds to the presentation.