I promise I did make pie during the month of October. The month passed by steadily, the leaves sort of turned color, it was chilly in the morning and summery in the afternoon, and I made pie and ate it with friends. I just didn't post it! Perhaps my goal was to build anticipation for November, pie's biggest month. This apple pie has cheddar and whiskey in it. I knew I wanted to try it amongst adventurous friends. Before the pie, we had lemon pasta and a kale salad with pomegranates, toasted almonds, parmesan and a punchy little vinaigrette. I waited too long to cover the pie, and thus the flecks of cheddar in the crust (blessed) browned too quickly, resulting in a dark, somewhat ominous looking pie. The lesson of this pie was don't judge a pie by its browning. The filling was wonderful - the apples strong, the spices warm, and the whiskey quite apparent. The crust was also good, albeit dark. There were certainly moments when I thought "I want the cheddar to be stronger." We did notice, though, that the cheddar was easier to taste when you did not have ice cream or lots of filling in your bite (not sure what world that bite would exist in...make the crust you want for every bite). Either way, the pie was good. It combined some of my favorite parts of life - cheese, apples, spices, and all of my pleasant memories in Vermont. Apple Cheddar Pie
Yield: 1 pie | Total Time: 2-3 hours Recipe from Bon Appétit Ingredients Crust: 2½ cups all-purpose flour 2 Tbsp. granulated sugar 1 tsp. kosher salt 5 oz. sharp cheddar cheese, finely grated 1¾ sticks chilled butter, cut into pieces ¼ cup chilled whiskey Filling: About 7 sweet-tart firm baking apples, thinly sliced ¾ cup dark brown sugar ¼ cup whiskey 1 tsp. lemon zest 2 Tbsp. lemon juice 2 tsp. ground cinnamon ¼ tsp. ground allspice ¼ tsp. ground cloves ½ tsp. kosher salt 3 Tbsp. butter 1 Tbsp. plus 1 tsp. cornstarch All-purpose flour 1 egg 1 Tbsp demerara sugar Directions Make dough and chill in two disks while you prepare the filling. Combine apples, sugar, whiskey, lemon, spices and salt and let marinate while you prepare the brown butter. Preheat the oven to 400°. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 3–4 minutes. Add brown butter and cornstarch to apple mixture and juices and toss to coat. Roll dough out and fit into pie dish. Arrange apples into crust and pour remaining juices over the top. Crimp edge and brush whole top with egg wash. Sprinkle with demerara sugar. Cut a few 3" slits in top to let steam escape. Place pie dish on a foil-lined rimmed baking sheet and chill 20 minutes. Bake pie at 400° until crust is beginning to take on color, 15–20 minutes. Reduce oven temperature to 350° and continue to bake, tenting with foil if crust is getting too dark (ha!), until crust is deep golden brown and juices are thick and bubbling, 85-100 minutes longer.
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