Plain ol’ Apple Pie

I grew up hearing my dad proclaim, “Apple pie without the cheese is like a kiss without the squeeze” EVERY single time we had apple pie. Of course, I totally internalized that truism and still would rather have a slice of really sharp cheddar cheese on my pie than ice cream. The best pie for this combination is the plain old, no-frills, basic apple pie.

Basic Apple Pie

Press a pie crust into a 9 or 10 inch pie plate.

Stir together in a bowl:

  • 6 c. sliced, peeled apples (approx. 2 pounds)
  • 1 c. sugar
  • 1 T. white flour
  • 1 t. cinnamon

Toss to coat apples with the dry ingredients. Pour apples into the waiting pie plate. Place a second crust on top of the apples and pinch the edges all around. Poke air holes in the top crust to let out the steam and prevent side blow-outs that will make your oven all smoky.

Cover the outside edges of the pie with foil and bake at 375° for 25 minutes. Remove the foil and bake for another 20 to 25 minutes or until the crust is nice and golden.

Now, here is the crucial part. While the pie is still piping hot, serve it with a big thick slice of very cold, very sharp cheddar cheese. Ahhhhh….perfect!

Barb

PS: If you’re in a hurry, remember those apple pie kits in the freezer. Those can be turned around into Plain Ol’ Apple Pie in no time!