Don't you hate it when you buy apples and get them home, to find that they are rather bland and chewy? That happened to me recently, and I was left with over a kilo of apples that weren't much good for eating as they were.
Rather than waste the apples, I decided to make an apple pie. I made my apple pie using a combination of recipes so that the end product fitted in with what I wanted.
I flicked through Pie It Forward by Gesine Bullock-Prado and came across her recipe for Vermont Apple Pie. She makes a rough puff pastry for the crust. However, the rough puff pastry makes an enormous amount of dough, which uses a correspondingly enormous quantity of ingredients (only a quarter of the recipe is required for this pie). Instead, I opted to make Dorie Greenspan's Good for Almost Everything Pie Dough (a double recipe for a double crust) from Baking - From My Home To Yours.
Pastry sorted, I only made half of the filling in Gesine's recipe because I only had 5 apples. I probably should have used a stronger cheese in the filling, because I really couldn't taste the mild cheese that I used.
Regardless, pie is pie, and this one tasted really good. It was a great way to use up substandard apples and turn them into something delicious.
I really want to try apple pie with cheese in it - this looks really good
ReplyDeleteand it is almost amazing how dull apples become brilliant when stewed
Good idea using them for a pie. I like your classic crust pattern too! :D
ReplyDeletePerfect for the beautiful summer berry's. xo
ReplyDeleteI read a lot about using cheese in an apple pie, but I have never had the courage. Looks yummy!!!
ReplyDeleteYour apple pie looks really lovely...and I know a thing or two about apple pies as apple pie is Mark's favorite dessert and I make at least two a month plus others to share around. That's a lot of apple pies, and I think yours looks wonderful.
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