Apple Cheddar Pie

Quick Bite

A Vermont specialty — apple pie baked with sharp cheddar cheese for a sweet-savory twist.

History

Apple pie is a classic American dessert and in Vermont there’s a long tradition of serving sharp cheddar cheese with apple pie either on the side or even baked into crust.

In fact, Vermont law (passed in 1999) designates apple pie as the official state pie, and when serving it, a “good faith effort” should be made to serve it with milk, vanilla ice cream, or a slice of cheddar cheese weighing at least ½ ounce.

The idea of combining sweet fruit pies with cheese is older—some food historians link it to British traditions of adding cheese to puddings or savory pies—and early American settlers adapted and localized that pairing.

Over time, local bakers and home cooks in Vermont experimented with cheddar in the crust or thin slices of cheddar on or beside the warm pie. This gives the dessert a pleasant contrast: the sharp, savory tang of cheddar juxtaposed with sweet, spiced apples.

Fun Facts

• That Vermont “good faith” law isn’t strictly enforced, but the symbolic inclusion of cheddar pays homage to its agricultural/dairy roots.

• The cheddar is best when warm or room temperature—not too cold—so it melts slightly or softens against the warm pie.

Ingredients

• 1 1/2 Cup Flour

• 1 Cup Sugar

• 1/2 Cup Cocoa

• 1 Tsp Baking Soda

• 1/2 Tsp Salt

• 1 Tbsp Vinegar

• 1 Tsp Vanilla

• 2/3 Cup Oil

• 1 Cup Cold water

Preparation & Cooking Instructions

Preheat oven to 350.

• Grease a 9 x 13 pan.

• Sift together flour, sugar, cocoa, soda, and salt

• Add vinegar, oil, vanilla, and water and beat until smooth

• Pour into greased pan

• Bake at 350 for 30 minutes or until a toothpick comes out clean