While we are not entertaining this weekend, I was asked to bring dessert to a couple of the parties we will be attending. I'm happy to oblige because it gives me an opportunity to test a few  recipes I've been wanting to try. I'm quite an adventurous eater and have a reputation for eating anything that does not bite back. There are, however, certain food pairings that have managed to escape my ravenous pursuit of dishes that might provide the one perfect bite to which my blog is dedicated. While I've seen apple pie served with cheddar cheese, it never struck me as being a particularly Lucullean combination, so I simply never tried it. I did, however, become more curious when I saw this recipe in several publications owned by Meredith Corporation. Their version of the pie combines  apples and cheese and uses both to make a sweet, yet savory, filling for the pastry shell.  I knew that sooner or later their pie would grace my table. Today was the day. Despite the chopping that is involved, the pie is easy to make and its savory goodness makes it a delightfully different dessert. The apples and the cheese blend nicely together and their flavor is enhanced by the judicious use of maple syrup. If you are in a rush, use a commercial pie crust, but do not stint on the type or quality of cheese that you use. This pie surprised me and I must admit I liked it a lot. It will never replace our standard apple pie, but this was really nice for a change and it was well received. I do hope you'll give this recipe a try. Here's how the pie is made.

Maple, Apple and Cheddar Pie

Ingredients:

Pastry for a Double-Crust Pie (see below)

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)

1-1/2 cups shredded white cheddar cheese (6 ounces)

1/4 cup maple syrup

1 tablespoon whipping cream

2 tablespoons maple syrup

1/4 cup toasted chopped pecans (optional)

Directions:

1) Preheat oven to 375 degrees F. Prepare pastry for a double-crust pie as directed below. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.

2) For filling, stir sugar, flour, cinnamon, and salt together in a large bowl. Add apples and toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.

3) Trim pastry even with edge of pie pan. Roll remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.

4) Bake for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.

 Pastry for a Double-Crust Pie

Ingredients:

2-1/2 cups all-purpose flour

1 teaspoon salt

1/2 cup shortening

1/4 cup butter, cut up, or shortening

1/2 - 2/3 cup ice water

Directions:

Stir flour and salt together in a large bowlt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

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