Back in the day, roadside diners and coffeehouses would serve slices of fruit pie with melted cheese on it.* However, to my knowledge, the pairing of pie with cheese was never duked with a moniker of its own like the other pie pal, ice cream (pie a la mode), which eventually eclipsed its more savory competitor. So we here in the stew think its time to right that wrong.
Fruit pie with cheese seems to perplex some and frighten others. Just check out some of the internet banter on it if you want to confirm this. Some say it’s an “acquired” taste, but honestly, there’s no need to acquire anything. If you’ve never tried this before you’ll find this pairing incredibly delicious right from the very first bite.. trust me.
Pies such as apple or peach work best.. blueberry not so much. I prefer swiss cheese, but a sharp cheddar is good also. My one caveat is that I would not consider pie with cheese to be a dessert recipe. I recommend serving it as a light lunch. Put a couple of fingers of a crisp Pinot Grigio in a glass behind it and you’ll feel like you’re living large.. at least for a little while.
Pie a la Elsie
What You’ll Need
1 Apple or Peach pie – (store bought is fine)
¼ pound of sliced swiss cheese
What to Do
Heat an oven to 350 F.
Slice the pie up into 8 cuts. Set the number of servings you want on a cookie tray. Drape two slices of cheese over each serving. Bake on middle rack until the cheese is melted (about 2 or 3 minutes). Serve immediately.
My Cost:
Apple Pie – $ 3.99 (store bought) + 1/4 pound swiss cheese – $ 1.25 = $ 5.25 Total.