But...was it warm "truck cheese"?

The only dairy that goes on apple pie is vanilla ice cream.

Whats this cheese crap, true southern is ice cold watermelon chilled in the bathtub with ice water. Slice that melon and take a wedge, sprinkle on salt, devour wilst turning the crank on the icecream maker. Homemade ice cream on apple pie. That's the Kentucky way! Spent my childhood bailing hay in summer in Arlington Ky. This was the Southern way.

^^^^ My Kaintuck family did it the exact same way. And lots of cinnamon, too.

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Why do I associate with you uncouth heathens?

Apple pie without cheese is like a kiss without a squeeze. This was told to me back in the 60's by a nun.

We were cheesing up apple pie in PA 50 years ago so it either migrated north or is somewhat widespread. Sometimes I turned down the pie if no cheese was forthcoming.

I refer slightly melted Colby on my apple pie. Lots of salt one the water melon!

I love cheese/sharp cheddar, but not on apple pie. Gross!

Oh hell no. Apple pie with vanilla ice cream and Carmel drizzled all over it for me

Absolutely! Paper-thin slices of extra-sharp cheddar, brick, or havarti.

Fruit and cheese is a classic combination. Delicious.

Nope.

I like cherry and berry and peach pies better than apple anyway, but if it's apple...no cheese.

I think WI had a law on the books that no apple pie could be served in the state without a slice of cheese.
I could be wrong.

I love cheese (except that crap made from goat’s milk that tastes like you’re licking a rotten asshole), but have never had it on apple pie. However, sweet/savory(and a touch salty) combinations are often quite delicious - like a nice cheese plate with some raisins/craisins - so I can definitely see these flavors working together. I’ve never had it, but will definitely try it when I get the opportunity.

Trying new foods and flavor combinations is one of the great joys of sharing cultures. A couple years ago, I learned of Mexicans using a salt/Chile spice combination sprinkled over fresh, sweet pineappple. It is amazing and I don’t eat fresh pineapple without it anymore. Last week in London, I ate at a Turkish restaurant, and it was the best food we had there - of course I love garlic which was featured heavily in the dishes we had.

When I was about 9yo, I was at a Chinese restaurant. I was a typical American kid without a taste for anything that wasn’t a plain hamburger or nugget. For some unknown reason, there was a couple in the place that ordered a “Pupu platter”, upon which I was the sterno can of fire with sticks of meat hanging over - and I demanded to have that. The Pupu platter could only be ordered for two, and thankfully, my mother enthusiastically agreed to have it with me (she’s just a little smart, IMHO). The platter arrived with it’s fire, meat on a stick, shrimp rolls, dumplings, and other delicious fare - and I was in heaven - hooked for life into trying new foods and enjoying that which is not “plain”.

Looking back, that was probably the defining experience off my culinary journey. I look forward to trying sharp cheddar on apple pie - it could be terrrible (had that experience too, skip any offerings of olive oil cake - it’s awful), but I can now see how it might tast great and will happily give it a chance!

Hell, yes. Wisconsin or Vermont White, extra sharp. Great counter point to the sweet cinnamony pie my wife makes. Maybe a side car of french vanilla ice cream.

Apple pie topped with cave-aged gruyere.