Umami Apple Pie
“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 pre-cook them for a few minutes to just soften.”
Yield: Serves 6 to 8
- In food processor, combine flour, salt, butter and cheese. Pulse until butter is size of small peas.
- Transfer to bowl, drizzle with cold water and toss with your fingertips or rubber spatula, adding more water if needed until pastry holds its shape when squeezed between fingers.
- Gather pastry together and divide into two balls, one slightly larger than the other. Flatten each into disc, wrap in plastic wrap and chill for 30 minutes.
Roll Out Pastry
- Preheat oven to 425°F. On lightly floured surface, roll out larger portion of pastry to fit an 8″ pie plate, leaving a 1⁄2″ overhang. Chill until needed. Roll out second piece for top. Chill.
Make Filling, Assemble & Bake Pie
- In large skillet, combine apples, lemon juice, sugar, cinnamon and allspice. 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 syrup.
- Stir in tapioca flour and heap into pie shell, mounding apples in 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 sheet of parchment paper.
Excerpted from The Flavour Principle ©2013 by Lucy Waverman and Beppi Crosariol. Photography ©Ryan Szulc. Published by HarperCollins Publishers. All rights reserved.