Bake without
any upper crust.
The Apple-pie Affinity
Hot apple pie was always accompanied with cheese in New England, even
as every slice of apple pie in Wisconsin has cheese for a sidekick,
according to law. Pioneer hot pies were baked in brick ovens and
flavored with nutmeg, cinnamon and rose geranium. The cheese was
Cheddar, but today all sorts of pie and cheese combinations are
common, such as banana pie and Gorgonzola, mince with Danish Blue,
pumpkin with cream cheese, peach pie with Hable, and even a green
dusting of Sapsago over raisin pie.
Apple pie _au gratin_, thickly grated over with Parmesan, Caciocavallo
or Sapsago, is something special when served with black coffee. Cider,
too, or applejack, is a natural accompaniment to any dessert of apple
with its cheese.
Apple Pie Adorned
Apple pie is adorned with cream and cheese by pressing cream
cheese through a ricer and folding in plenty of double cream
beaten thick and salted a little.
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