You are in for a treat … especially if you love cheese.
The cheese sandwich pie is something that has to be tried to believe. It is incredible. I love serving it because of the reactions I get from guests. One of our friends after his first bite said with absolute wonder, “This is cheese and a pie?” On Colleen’s copy from my mother’s recipes Mom had written down that she got it “In 1979 from a medical transcriber and it tastes great with ham.” Whomever was that medical transcriber a hearty thank you for this wonderful dish that our family has enjoyed for close to 40 years! I serve it with most meats.
In the recipe I wrote that you need to use a pie dish. In the photo you will see that I used one of my vintage enameled cast iron pans. Why? Because in the many moves I have done in the years since college I … ummm … must have gotten rid of every non deep dish pie plate I owned. If you do have an 8-inch cast iron pan it will work just as well as a pie plate — just make sure there is no plastic on it.
Muenster cheese is a semi-soft cheese with an edible rind … make sure you get the American version and not the Alsace Munster –notice there is an ‘e’ missing. Not saying that Alsace makes bad cheese, it’s just not the cheese my mother used in this recipe.
Mom's Cheese Sandwich Pie
- 1 egg
- ¾ cup flour
- Approximately ½ pound of Muenster cheese -- shredded
- 1 cup milk
- 1/2 teaspoon pepper
- Step 1 Heat stove to 425 degrees.
- Step 2 Combine egg, flour, pepper, milk … mix until smooth.
- Step 3 Stir in half of cheese.
- Step 4 Pour into a greased 8-inch pie pan.
- Step 5 Bake for 30 minutes – try not to open the stove during baking, this will help it ‘puff up.’ Don’t worry if it doesn’t look just like the photo sometimes mine puffs up on the sides and then sometimes it’s just in the middle.
- Step 6 Sprinkle remaining cheese over top and bake until cheese melts.
- Step 7 Serve warm.