Ap­ple Sage Gouda Pie

Midwest Living - - Recipes -

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


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.


*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.

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