Old-Fashioned Apple Pie: Apple-Cheese Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Cheese bakes in pie and unites with apples in this tasty dessert


  • Pastry for 2-Crust Pie
  • 5 c. sliced peeled tart apples (about 2 lbs.)
  • ½ tsp. grated lemon peel
  • 2 tsp. lemon juice
  • ¾ c. sugar
  • 2 tblsp. flour
  • tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tblsp. butter or margarine
  • 4 thin slices sharp process cheese (¼ lb.)
  • Cream to brush top


  • Combine apples, sliced ¼" thick, with lemon peel and juice.
  • Combine sugar, flour, salt, cinnamon and nutmeg. Sprinkle 2 tblsp. mixture over bottom of pastry-lined 8" pie pan.
  • Toss apples in remainder of sugar mixture. Turn into pie shell. Dot with butter. Lay slices of cheese over apples, leaving space for steam to escape. Adjust top crust; flute edges, cut vents and brush on cream.
  • Bake in hot oven (400°F.) about 40 minutes, or until apples are tender and crust is golden.