It’s Pie Day – does you know wear you’re mittens are?

summary: Today is Pie Day! Where are your mittens? Apple pie made with red wine and cheddar cheese crust; Adding spelling mistakes might up the comment count – thank you, Brian Gordon; (click on image(s) to see larger views and more photos)

apple pie It’s Pie Day today!!

No, not Pi Day. That’s not until March. This is actual Pie Day.

Does you know wear you’re mittens are?

I no wear mine are…. :-) (And Know. I don’t knead no spell-check)

apple pie We got the idea for this pie from the wonderful article “Home for the Holidays” by Roberta Corradin published in SAVEUR Magazine #134. The recipe that she and her mother use for their pie is here: Torta di Sant’Antonio (Sant’Antonio Apple Tart).

We only loosely followed the recipe by reducing some Sangiovese and then tossing it into the sliced apples before adding them to a cheddar cheese pie crust. The crust was just regular pastry with some grated cheddar cheese thrown in.

I must say, it was pretty spectacular pie. We really should make it again.

Because we made the pie pictured here last October (I meant to post about it earlier. I really did).

apple pie


Now it’s long gone. Oh oh. Here it is Pie Day. We don’t have any pie right now though!

Will you bring some to me please? I have my mittens on.

Hay!! Is anyone out they’re? Yes! Yew! I’m talking two ewe!

Not long ago, Grammarly (Facebook) posted the following “Chuck and Beans” cartoon by Brian Gordon.

camelina oil
“Chuck & Beans” by Brian Gordon

Eye to halve bin noticing that their are fewer and fewer comments here lately. Of course, it could be that people just aren’t hear. But if they are, then aye do love to have tangible proof.


Go four it. Type a comment oar too. Ore three or even fore. And naught just on this post. Please read sum of the others too.

I cant weight to sea yore thoughts.



edit 26 January 2013:

For cheddar cheese pastry, add 1/2 cup grated old cheddar cheese to the flour before cutting in the shortening.

– Elizabeth Baird, Apples, Peaches and Pears: Great Canadian Recipes, Pies and Pastries, p. 27




This entry was posted in 'Saveur' Magazine review, baking, cakes, pastries, cookies, etc., cookbooks, etc., dessert, food & drink on by .

* Disqus comment area Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your comments and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed by me. Also note that you do NOT have to sign in to Disqus to comment. Click in the "name" box and look for "I'd rather post as a guest" that appears at the bottom of the "Sign up with Disqus". After checking the box, you will be able to proceed with your comment.

"Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved).

  • Baking Soda

    I sore! My pour I’s.

    Apple pie with cheddar cheese. Yes. I know that it’s out there. (New England?) As much as I love cheese anything this is a combination I’ve never tried. Never dared to make. Curious yes. Think I need to come over and taste some of yours.

    Thank you, Karen! I was just starting to wonder if I really was simply talking to myself here. You really must try apple pie with cheddar cheese. It’s fabulous. I don’t know the origins of the flavour combination – I would have guessed England rather than New England. -Elizabeth

  • ejm

    Of course, I had to Google about the apple pie and cheese origin. I came across this on The Kitchn

    An apple pie without the cheese is like a kiss without the squeeze.

    Like Emiiy, I hadn’t ever heard this saying. But I’m surprised that I’ve never heard it. Because the saying is right. A slice of apple pie without cheddar really is missing something.

    The practice of combining cheese, fruit, and nuts dates back to ancient times. These were often served at the end of a meal because they were thought to aid in digestion. From the earliest days through the Renaissance, the partaking of these foods was generally considered a priviledge of the wealthy. This practice was continued by wealthy dinners composed of many courses up until the 19th century.

    Food Timeline: History Notes – Pie and Pastry

    And Karen, you’re not the first person to question the combination of apple pie and cheddar. (Please read more here.)


    (I’ll edit the post to add a few recipes for cheddar cheese pastry. But, of course, apple pie with regular pastry is equally divine when served with cheddar cheese.)

  • Elle

    Never thought to misspell on purpose. Do it enough by mistake! Love the cheese pastry with the apple pie. Sounds like you should bake a pie Elizabeth. Maybe another apple one, including some walnuts and, perhaps, a touch of maple syrup. Hmm, maybe I should bake one. It sure sounds good. Maybe when I have more energy.

    I know! I’m exactly the same way, Elle. I’m constantly finding spelling errors. But you’re right. Instead of worrying about whether there are comments, I should just make another pie. :-) -Elizabeth

  • barbara

    I kepe forgeting too visit you’re blog. I’ve got a lot of ketching up to do. I love the way the crust of that pie looks so thick and pie-crusty.

    hahaahhahaha! I completely frogot about this misspelling post and was just about to ocme in and carelfullly correct your typos, Barbara. Tjhe crust wwas beatugiuflly thck and pie-crustiy. We really should make another one just like it. (How freeing it is to not feel the need to backspace to fix errors.) -Elizabeth

  • barbara

    I dont think Its freeing at all. I find it really hard too resist corecting it even after i just deliberately typed it.