November 18, 2008
Heirloom Apple Pie
Ingredients:
2 1/2 pounds baking apples*, peeled, cored, and cut into 1/4 inch slices
1/4 cup sugar
1/4 cup light brown sugar
2 tablespoons butter, cubed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
double pie crust (I used cheddar-black pepper)
Directions:
Mix all of the ingredients together.
Pour into a pie plated lined with a pie crust. Top with a second pie crust and pinch shut. Pierce the top crust with a knife or cut out shapes to vent. Bake 30 minutes or until golden brown and bubbly. Cool then slice to serve.
*I like to use Stayman-Winesap apples for pies. They are firm, slightly tart, spicy and hold up well to baking.
My thoughts:
This year I bought a bushel of Stayman-Winesaps at the farmers market and knew I'd have to make a pie. My Grandpop always requests an apple pie instead of cake for his birthday and since I loathe pumpkin pie, I always hope for one at Thanksgiving. There is just something very comforting about apple pie.
This is a pretty straightforward apple pie but pairing it with the cheddar-black pepper crust really makes it something special. I don't like super sweet desserts so a savory crust combined with a sweet, spicy apple filling is my idea of pie perfection.
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7 Comments:
This looks amazing. I wish I weren't so afraid of making pie crust. I ruin anything that involves rolling pins.
Your crust sounds like a great compliment to the pie. I will have to try that sometime. It all looks wonderful!
Heirloom apples! I am sure they looked beautiful and taste delish!
You pie look perfect. :)
That crust is a new one on me, and although I've certainly heard of cheese in apple pies I've never tasted it that way! I'd love to taste it with the pepper, too.
Delicious idea to pair the pie with a savory crust. I think this pie would even be tasty with some of that cranberry sauce from your most recent post :).
I have never had an apple pie with cheddar but have seen several recipes for them over the past year. I think I'm going to try this one with our Christmas dinner.
Just thought I would report back on the results. I made this for Christmas (along with the Cheddar and Black Pepper Crust) and it was delicious. Just as you said, the savory is a terrific balance with the sweet. Thank you for sharing your recipe!
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