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Apple-Asiago Pie Recipe

Cookstr
Course: Dessert
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
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Apple-Asiago Pie

Photo by: Joseph DeLeo

This recipe, which was developed by a former pastry chef at Flea St. Cafe, remains my son’s favorite version of apple pie. A twist on the classic combination of Cheddar cheese and apples, it may sound a bit unusual, but to us it’s even better.

Yield: Makes 10 servings

INGREDIENTS

Crust:

  • 1½ cups whole grain pastry flour
  • 1½ teaspoons dried thyme
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter
  • ½ cup milk

Topping:

  • 1 cup whole grain pastry flour
  • 1 cup packed brown sugar
  • 1 cup grated Asiago cheese (about 4 ounces)
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons cold unsalted butter

Filling:

  • 6 large crisp apples, such as Granny Smith, Crispin, or Gala, peeled, cored, and thinly sliced
  • ¾ cup packed brown sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon freshly grated nutmeg

Directions

To make the crust: In a large bowl, combine the flour, thyme, and salt. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Add the milk, ¼ cup at a time, and blend until a soft, moist dough is formed. Add a few more tablespoons of milk if the dough seems dry. It should be somewhat sticky.

Form the dough into a ball, then flatten into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

To make the topping: In a medium bowl, combine the flour, brown sugar, cheese, and pepper. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas. Refrigerate until ready to use.

Preheat the oven to 350°F. When the piecrust dough is chilled, place it on a well-floured surface and roll to about a 1/8-inch thickness, turning and flouring the dough often to keep it from sticking. Fold the dough in half and place in a 9- or 10-inch pie plate. Unfold the dough, turn under the edges, and crimp them.

To make the filling: In a large bowl, combine the apples, brown sugar, cornstarch, and nutmeg. Transfer to the prepared crust.

Crumble the crumb topping over the apples. Bake for 1 hour, or until the crust is browned and the apples are soft. Place on a rack to cool for at least 30 minutes before slicing.


© 2000, 2008 Jesse Ziff Cool
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

515kcal (26%)
261mg (11%)
80g
7g
20g (31%)
0g
12g (62%)
5g
1g
52mg (17%)
52g
9g
59mg
351mg
169mcg RAE (6%)
6mg (10%)
206mg (21%)
2mg (11%)
FROM THE KITCHEN OF...

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