Apple Sage Gouda Pie
The cheese flavor in this pastry is very subtle, lending a just-right salty note that doesn’t overwhelm the fruit. You can substitute ordinary piecrust if you prefer. HANDS ON 1 HOUR
TOTAL 8 HOURS 30 MINUTES
2 pounds Northern Spy, Golden Delicious
or Ida Red apples, peeled and sliced 1 teaspoon freshly squeezed lemon juice 3∕4 cup granulated sugar 2 tablespoons minced fresh sage 1∕4 cup packed light brown sugar 1∕4 cup tapioca flour (tapioca starch)* 1∕2 teaspoon ground nutmeg 1∕4 teaspoon ground cinnamon 1∕4 teaspoon kosher salt 1 teaspoon turbinado or raw sugar 1 teaspoon all-purpose flour
2 discs Aged Gouda Pie Pastry, wellchilled (see page 74)
2 tablespoons cold unsalted butter,
cubed 1 large egg 1 tablespoon water
1. For filling: In a large mixing bowl, toss apples with lemon juice. In a medium bowl, combine granulated sugar and sage, massaging to release the sage’s natural oils. Add brown sugar, tapioca starch, nutmeg, cinnamon and kosher salt. Add sugar mixture to apples; toss with your hands to coat. Set aside. In a small bowl, combine turbinado sugar and flour; set aside.
2. Unwrap one disc of pastry and place it on a lightly floured surface. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Begin rolling the pastry from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarterturn. If pastry starts to stick, lift it gently and sprinkle more flour underneath. If the top gets sticky, flip the disc over. Continue rolling and rotating until the circle is 12 to 13 inches across. Loosely fold the circle in half and transfer to a 9-inch pie plate. Unfold the dough and gently but snugly press it into the corners. If any dough hangs over by more than 2 inches, trim it with kitchen scissors. (Use those scraps to patch holes or bolster spots where you don’t have much overhang.)
3. Roll out the second disc of pastry into a 10-inch circle (or follow the directions for a lattice-top pie, above, right). Slide the circle onto a parchment-lined baking sheet. Refrigerate the pastry shell and pastry top for 30 minutes.
4. To assemble: Sprinkle sugar-flour mixture evenly over the bottom of the pie shell, followed by apple mixture. Dot apples with butter cubes. Top with the circle of pastry. Roll bottom pastry up and inward, enclosing the edge of the pastry top to form a thick rim. Crimp to seal. Transfer assembled pie to the freezer for 15 minutes.
5. Meanwhile, preheat oven to 450°. Place a foil-lined baking sheet on the lowest oven rack. In a small bowl, beat together the egg and water. Remove pie from the freezer and brush all over with egg mixture. Use a paring knife to cut steam vents in the top crust. Bake until crust is evenly golden brown, about 20 minutes. To prevent over-browning, loosely cover pie with foil. Reduce oven temperature to 325° and continue baking until juices are bubbling in the center, 60 to 70 minutes. Transfer to a wire rack to cool 4 to 6 hours before serving.
MAKES 6 SERVINGS.
*SHOPPING TIP Not to be confused with tapioca pearls, tapioca flour (sometimes labeled tapioca starch) is powdery like cornstarch. It’s a good thickener for pies because it doesn’t cloud the filling. Bob’s Red Mill is one widely available brand. PER SERVING 756 cal, 36 g fat, 127 mg chol, 531 mg sodium, 101 g carbo, 5 g fiber, 52 g sugars, 8 g pro.