Apple Pie Recipe

This Apple Pie Recipe combines the richness of cheddar cheese in the crust and the tart, crisp flavor of apples in the filling.


| September 2012


Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie (Quarry Books, 2012) by Millicent Souris provides the tips for flaky crusts, toppers and all things in between. Learn the skills, practice the techniques, master the recipes and build yourself a better pie. This sweet and savory Apple Pie Recipe is from Chapter 4, “Fruit Pies.” 

Apple pie hits the kitchen when there are no other fruits in sight. There are so many kinds of apples it can boggle the mind, and sheer abundance of varieties of apples and their affordable price will keep you busy through the dark autumn months and bleak winter.

Tart and crisp apples stand up to a lot of flavor in an apple pie filling. Macoun, Braeburn, Crispin, Mutsu, Jonagold, Northern Spy, Ginger Gold, Fuji ... there are so many kinds that cycle through the long season. Try buying apples on a whim according to name; Cripps Pink, aka Pink Ladies, anyone? A small apple called Newtown Pippin is the apple that allegedly inspired Sir Isaac Newton’s discovery of the theory of gravity. How often does a trip to the apple stand invoke a historical science fact? Not nearly enough.

Apples have a lot of naturally acting pectin, which reduces the amount of liquid in the filling, so this is the time to use the solid top crust, albeit with steam slits. Use a pie bird. When there is a pie bird in the crust, its little ceramic beak sticks out the top, piping steam out.



Apple pie is a bridge between Cheddar cheese and vanilla ice cream. How could all of these things go together in such a delicious manner? It’s such a tremendous range of flavor that really opens the mind to accept something sweet and something savory together in one bite. The richness of the cheese works with the creaminess of the ice cream, the crispness of the apple pie crust, and the give of the tart apples. It all works together; it’s harmonious.

I like to add Cheddar cheese directly to the pie crust. The incorporation of the cheese to the baked pie crust enriches the flavor and sharpness of the cheese and the depth of the apples. The smell when it comes out of the oven is overwhelming, in a good way. Like a pile of dry leaves on fire; it’s a scent you can’t get enough of.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE









Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265