An apple pie without the cheese, is like a kiss, without the squeeze. So the saying goes. But I’d never had an apple pie with cheese in it before. Until Sunday!
James Cagney’s Apple Cheese Pie
7 cups pared, sliced cooking apples [I used 8 granny smiths]
1/2 cup granulated sugar
1/2 cup brown sugar [I used a little less brown sugar]
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Toss together in a large bowl until mixed.
1 package pie-crust mix [I made my own pastry in the Magimix – sooooo easy!]
Prepare as directed. Roll out and fill a 9-inch pie pan. Fill with half apple mixture.
1/2 pound sliced process cheese [I used cheddar]
Make a layer of cheese. Add rest of apples.
2 tablespoons butter or margarine
Dot over the top.
Roll out rest of pastry. Slit and place over the apples. Press edges to seal. Bake in a 425 degrees F / 220 degrees C / gas mark 7 oven for 40 minutes or until pie is done. Serve warm.
Note: I only used a top layer of pastry, not one underneath, this worked fine. I had my oven set so heat came from above as well as below. If I make this again I’ll try just from below as the pastry got a tiny bit burned. I didn’t mind though, I was so drunk by the time it came out of the oven I didn’t feel like this about it…