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So, I have to admit that when I was asked to write a blog about pie with Special Reserve Extra Sharp in it I was a little hesitant. Then, my wife reminded me that I love apples with cheese and that I love bread with cheese…why wouldn’t I like cheddar apple pie? She was right. It was GREAT!

On a rainy Sunday afternoon I set off to buy the necessary supplies (a pretty short list) in a quest to make a delicious Sunday dessert. I don’t bake much and the hardest thing to find was shortening (apparently it’s a butter-type substance and not a powder) – you learn something new every day! I’m a beginner baker and, luckily, this recipe was really easy to make.

Ok, enough about making the pie — let’s talk about the flavor. The cinnamon and nutmeg were welcomed additions, but the true star of this pie was the Tillamook Vintage White Extra Sharp Cheddar! You can see little specs of the cheese in the crust and it adds a nice melty consistency and sharp flavor to the pie. Finished with a dollop of Tillamook Old Fashioned Vanilla Ice Cream , this made the perfect dreary Sunday dessert! Make it for yourself on the next dreary day, or for a fall party, and take the traditional apple pie to the next level. Here’s the recipe. Enjoy!

~ Matt of the Tillamook Team

Most of the necessary ingredients.

My Mother’s Comfort Pie (from Tillamook Cheese Cookbook)


2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening
½ cup Tillamook Special Reserve Extra Sharp Cheese, shredded
5 tablespoons ice water

5-6 firm, tart apples, peeled, cored, and sliced
2 tablespoons freshly squeezed lemon juice
½ cup sugar
¼ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup Tillamook Special Reserve Extra Sharp Cheese, shredded


Preheat oven to 425°. Place the flour and salt into a large bowl. Cut in the shortening and cheese until the mixture becomes crumbly and resembles coarse meal. Slowly add the water, while stirring, until the crumbled mixture begins to hold together and just until you can form the dough into a ball. Be careful not to overwork the dough. Roll out half of the dough on a floured board. Place in a 9-inch pan. Roll out the remaining dough. Mix all the filling ingredients together. Fill the crust with the filling, and then place the second crust on top. Prick the top and seal the edges. Bake for 15 minutes. Reduce the heat to 350°, and continue baking for 45 minutes. Remove from the oven and place on a wire rack. May be served warm or cold…with more cheese if desired.

Suggestions from the Schaeffer household:

1. Peel and prep your apples before making the crust. We didn’t do this and our crust became a little dry while we prepped our apples.

2. Increase the amount of cheese! I’m a cheese lover, so there wasn’t quite enough for my taste.

Oops…one piece gone! 🙂

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