Wednesday, September 28, 2011

What's Cooking Wednesday - Avery Aames Apple Pie

Thanks so much for author Avery Aames for joining me in sharing recipes on What's Cooking Wednesday. She's giving away a copy of her newest release, Lost and Fondue, so be sure to leave a comment. Winner announced over the weekend. (I'd love more sharing, so if you have a recipe, let me know!)

Here's a little about Avery:

I have made pies since I was a little girl. Chocolate pudding pies, fruit pies, lemon meringue. I sold them around the neighborhood. My favorite is still apple pie (and peach pie…but for this blog…apple). I could eat pie for breakfast, lunch, and dinner. In addition, I love cheese. What could be better than combining the two? I’m not just talking adding a slice of cheddar on the side, which is what my dad loved to do. I wanted to incorporate the cheese into the pie. Since I need to eat gluten-free (something I discovered over 12 years ago…that’s another whole blog), I have had to adjust my eating habits. One of the easiest things to make, if you can find a good, gluten-free frozen pie shell, is apple pie. If you can’t find that, there are plenty of mixes, including Bisquick and Bob’s Red Mill and Pamela’s, (all gluten-free, already boxed or bagged) that will help you make a single shell. Instead of adding a lattice pie pastry to the top of this pie, I shredded cheese. It turned out gorgeous. And scrumptious.

“Life is good; cheese makes it better.” That’s my quote and I’m sticking to it.




7-8 Pippin apples, peeled and sliced thin
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup sweet rice flour (or regular rice flour)
Pinch of ginger
Pinch of nutmeg

1 tsp. cinnamon
1 lemon, juiced and seeds removed
1 gluten-free pie shell (Whole Foods* or other)
1 1/2 Tbsp. butter, diced
4 ounces Edam cheese, diced or grated


Peel and slice apples. This will give you loosely 8 cups of apple slices (figure 1 cup per apple). Add sugars, rice flour, spices. Stir.
Squeeze the lemon juice over all and toss again.
Layer into the pie shell, making sure you get apples to the edges.
Dot with butter.
Sprinkle evenly with the diced/grated cheese.

Set in 450 degree oven on a tray that will catch any of the juice spilling over. Bake 35 minutes until cheese nicely browned.

Let sit 20 minutes before slicing.

May be served with another wedge of cheese or vanilla ice cream

Avery Aames writes the Agatha Award winning A CHEESE SHOP MYSTERY series. You can find her at, as well as and  Her next release is Clobbered by Camembert, coming February 7, 2012.
Remember - leave a comment for a chance to win LOST AND FONDUE.

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Carole Price said...

I love pie and this recipe has my mouth watering and my stomach rumbling. Fall is my favorite season and what better way to welcome it than apple pie and cheese. Thank you, Avery.

Jacqueline Seewald said...

I confess I've never managed to make a good pie crust from scratch and so this is of particular interest to me.

Victoria said...

My mom and Grandmother always made the best crust. I can follow their steps exactly and mine never turns out as good. Still I try. This cheese crust sounds yummy. Thank you.

Anonymous said...

Thanks for the interesting blog and sharing. I love cozies and somehow the cooking and hobby ones bring the characters closer. Besides that I'm an apple fan, pie or no pie :-)
Jackie Griffey

Terry P. said...

Love apple pie, and I have to say my Grandmother made the best. Everything from scratch. Myself, I'm not a pie baker, but I do love to bake. This one sounds different, but good. Thanks Avery.

Shelley Munro said...

Sounds delicious. I must admit that I'm usually in too much of a hurry to make a pie, and I'm more likely to go with a crumble topping, which is hubby's favorite. I've heard of the apple & cheese combo before, but I've never tried it. Maybe one day soon...

Prentiss Garner said...

This sounds wonderful. Why didn't I ever think of that??????

Avery Aames said...

Caole. I love fall, as well. It seems to just be pie season, doesn't it?

Jacqueline, the bottom crust is store bought, but the top is pure cheese. It's fun and tasty.

Victoria, Make sure your butter or lard is cold when you start a scratch pie crust. It matters! It helps the flours form little pea-sized balls.

Jackie, Thrilled that you like the cooking and hobby cozies. There are so many to choose from, aren't there?

Terry, a memory of a grandmother is a fabulous thing to hold onto.

Shelley, this one is fast to make because of the store-bought bottom crust and the cheese is simply crated. Easier than a crumb topping!


Avery Aames said...

And the winner of a copy of LOST AND FONDUE is Jackie! Jackie, please email me at avery (at) averyaames (dot) com and give me your mailing address, and I'll get a copy of the book out to you ASAP.

All my best,


Avery Aames said...

Better make sure that you understand that's Jackie Griffey (Anonymous). Randomly selected #4, which is Jackie Griffey's post number.