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Umami Apple Pie

Umami Apple Pie

Umami Apple Pie

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An essential cookbook on our shelves is The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. One of our favorite recipes is this exceptional umami apple pie, which uses white cheddar in the crust for another delicious sweet & savory pairing.

From the Author: "One issue I have with apple pies is that the apples are not soft and juicy enough. To avoid that, I use several different kinds of apples, some hard and some soft, and precook them for a few minutes to just soften."
Yields
1 servings
Umami Apple Pie

Ingredients

For the Cheddar Pastry:

  • 2-1/2 cups all-purpose flour
  • 1/2 tsp Kosher Salt
  • 1 cup cold unsalted butter, cut in cubes 
  • 1 cup shredded white cheddar
  • 6 to 8 tbsp cold water

For the Egg Wash:

  • 1 egg yolk beaten with 1 tablespoon milk

For the Filling:

  • 10 cups sliced cored peeled mixed apples (about 6 to 7 large apples such as Honey- crisp, Gala, McIntosh, Pink Lady)
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar 
  • 1 teaspoon Cassia Indonesian Cinnamon 
  • 1/2 teaspoon Jamaican Allspice, ground
  • 3 tablespoons tapioca flour
  • 2 tablespoons unsalted butter, cut in small pieces

Directions

For the Cheddar Pastry: Combine flour, salt, butter and cheese in a food processor. Pulse until butter is the size of small peas. Transfer to a bowl, drizzle with cold water and toss with your fingertips or a rubber spatula, adding more water if needed until pastry holds its shape when squeezed between the fingers. Gather pastry together and divide into two balls, one slightly larger than the other. Flatten each into a disc, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 425°F.

Roll out larger portion of pastry on a lightly floured surface to fit an 8-inch pie plate, leaving a 1/2-inch overhang. Chill until needed. Roll out second piece for the top. Chill.

For the Filling: Combine apples, lemon juice, sugar, cinnamon and allspice in a large skillet. Cook over medium heat, stirring gently, for 5 minutes or until apples just begin to soften. Remove from heat and let stand for 5 minutes to absorb more of the syrup.

Stir in tapioca flour and heap into pie shell, mounding apples in the middle. Dot with butter. Cover with top layer of pastry, seal edges and crimp. Brush with egg wash. Cut small steam vents in top of pastry. Bake for 15 minutes. Reduce heat to 350°F and bake for another 30 to 40 minutes or until crust is golden, apples are tender and juice is bubbling. If pastry begins to brown too quickly, cover with a sheet of parchment paper.

Recipe fromThe Flavour Principle: Enticing Your Senses With Food And Drink by Lucy Waverman and Beppi Crosariol

Umami Apple Pie

Umami Apple Pie

COOK TIME:

For the Cheddar Pastry:

  • 2-1/2 cups all-purpose flour
  • 1/2 tsp Kosher Salt
  • 1 cup cold unsalted butter, cut in cubes 
  • 1 cup shredded white cheddar
  • 6 to 8 tbsp cold water

For the Egg Wash:

  • 1 egg yolk beaten with 1 tablespoon milk

For the Filling:

  • 10 cups sliced cored peeled mixed apples (about 6 to 7 large apples such as Honey- crisp, Gala, McIntosh, Pink Lady)
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar 
  • 1 teaspoon Cassia Indonesian Cinnamon 
  • 1/2 teaspoon Jamaican Allspice, ground
  • 3 tablespoons tapioca flour
  • 2 tablespoons unsalted butter, cut in small pieces

For the Cheddar Pastry: Combine flour, salt, butter and cheese in a food processor. Pulse until butter is the size of small peas. Transfer to a bowl, drizzle with cold water and toss with your fingertips or a rubber spatula, adding more water if needed until pastry holds its shape when squeezed between the fingers. Gather pastry together and divide into two balls, one slightly larger than the other. Flatten each into a disc, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 425°F.

Roll out larger portion of pastry on a lightly floured surface to fit an 8-inch pie plate, leaving a 1/2-inch overhang. Chill until needed. Roll out second piece for the top. Chill.

For the Filling: Combine apples, lemon juice, sugar, cinnamon and allspice in a large skillet. Cook over medium heat, stirring gently, for 5 minutes or until apples just begin to soften. Remove from heat and let stand for 5 minutes to absorb more of the syrup.

Stir in tapioca flour and heap into pie shell, mounding apples in the middle. Dot with butter. Cover with top layer of pastry, seal edges and crimp. Brush with egg wash. Cut small steam vents in top of pastry. Bake for 15 minutes. Reduce heat to 350°F and bake for another 30 to 40 minutes or until crust is golden, apples are tender and juice is bubbling. If pastry begins to brown too quickly, cover with a sheet of parchment paper.

Recipe fromThe Flavour Principle: Enticing Your Senses With Food And Drink by Lucy Waverman and Beppi Crosariol

Umami Apple Pie

An essential cookbook on our shelves is The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. One of our favorite recipes is this exceptional umami apple pie, which uses white cheddar in the crust for another delicious sweet & savory pairing.

From the Author: "One issue I have with apple pies is that the apples are not soft and juicy enough. To avoid that, I use several different kinds of apples, some hard and some soft, and precook them for a few minutes to just soften."

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