I hadn’t planned on posting anything new for another week or so, as I’m squeezing the last bits out of my maternity leave (read: attempting not to get buried under laundry). But alas, my story about Thanksgiving pie has appeared in the November issue of Saveur, so I feel I need to do a little sharing, to try to seduce any new readers that might be checking me out.
As with any story, sometimes your favorite stuff ends up on the cutting room floor. It could be that the magazine staff doesn’t care for a recipe of yours, or maybe it’s too similar to something else they’re running, or maybe they just run out of space. In any case, I developed two beloved recipes for this story that just didn’t make it in, but voila! What is a blog for if not for doing whatever the heck I want?
So here it is. An early Thanksgiving present. Stay tuned for the other pie recipe.
Apple pie with cheddar crust
2¼ cups a-p flour
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon sweet paprika
11/4 sticks unsalted butter
8 oz extra-sharp cheddar (preferably yellow), grated on the fine holes of a box grater
2 tablespoons mayonnaise
Coarse sugar and Maldon flaky sea salt for sprinkling
2 large Granny Smith apples (9 to 10 oz each), peeled and wedged
4 large Golden Delicious apples (7 to 8 oz each), peeled and wedged
2/3 cup granulated sugar
3 tablespoons a-p flour
2 tablespoons freshly-squeezed lemon juice
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
1½ tablespoon unsalted butter
Combine flour, sugar, salt, and paprika in a large bowl. Add cold butter, and with your fingertips, quickly break up butter and toss with flour mixture to coat. Continue breaking up butter and tossing with flour, eventually moving on to “rubbing” the flour into the butter as the chunks get smaller. Add cheese and continue to combine flour, butter, and cheese. Stop when you have a relatively uniform meal with some large chunks. Add mayonnaise, then 5 tablespoons very-cold water, and use the back of a fork to combine water with dough, until dough mostly comes together. Finally, get back in with your hands and turn dough over itself a few times, each time mixing those crumbs that haven’t come together into the center of the ball of dough. When dough comes together, fold it over itself once or twice to be truly convinced that the dough will stick into a ball. Divide dough in half and flatten each into a disc; wrap each with plastic, and refrigerate 1 hour or more before moving on.
Make filling and bake pie:
Arrange oven rack in lowest position and preheat oven to 425; bring crusts to room temperature 15 minutes. Roll out bottom crust, fit into pieplate, and refrigerate 30 minutes. Toss filling ingredients (except butter) together and let stand at room temperature, tossing occasionally, as you roll out top crust. Roll top crust, then refrigerate 10 minutes (longer is fine). Pour filling into pie shell, then cut remaining butter into little bits and dot over the top. Cover with with top crust, trim excess and fold under; press firmly to pinch shut. Cut four vents into the top of crust, and brush with water; sprinkle with coarse sugar and sea salt.
Bake pie on bottom rack 30 minutes. Reduce oven temperature to 350 and cover the edge of the pie with foil. Bake until thick juices bubble through the vents, about 45 minutes more. Allow to cool on a rack 4 hours.