I tend to go for the gender/bender kind of flavor combinations when it comes to dessert. I don’t know about the rest of you… but ice cream with bacon, or pancetta brittle sounds pretty damned good to me. I like the play of savory against something bracingly sweet…. Nothing really finishes a meal more perfectly than a well thought out cheese plate
Those of you that follow us on Twitter or FB know that I did a pig roast this past weekend for my birthday. I’ll talk about it more later in the week, but I bring it up because of one of the sides that went into the magic box.
I made a compound butter with parsley, sage and black pepper – and stuff it deep into cored granny smith apples.
They got wrapped in foil and spent the afternoon simmering away in the box with the pig.
They were, in short, fabulous.
I loved that herbaceous scent folded through soft, tender, tart apples.
And that got me thinking…
If sage made baked apples so much more than just an apple – then how would it do in a pie?
As a matter of fact, It does quite well. The sage isn’t overpowering; adding just enough height to the pie to elevate it to company worthy.
Here’s the thing:
The pie is lactose free but not dairy free (you know, the cheddar), but – Daiya© Makes a dairy free Havarti and a pepper/jack Havarti and if you wanted to go that route, I think either would work perfectly.. even with the pepper kick… for more of a brunch kind of vibe.
Rustic Apple Pie
with Sage and White Cheddar
Serves 6 – This makes 1 small 8″ pie. With the crust, cheese and filling – it’s a pretty rich thing. The recipe will easily double if you wanted to make the pie for a larger crowd. In that case, I’d probably make 2 small pies so they’ll be easier to manage.
1/2 of your favorite pie crust recipe (if you’re going gluten free – grab Simply Gluten-Free’s GF Pie Crust Recipe)
2 Gala Apples
1 Teaspoon Fresh Sage Chiffonade
1 Tablespoon Self Rising Flour
1 Tablespoon Butter Substitute (Make sure you use something with less than 50%water)
1 Ounce White Cheddar
1 Tablespoon Sugar
1 Tablespoon Sorghum Syrup
Large Mixing Bowl
Preheat the oven to 375
Leaving the peelings on, core the apples and slice thinly
Roll out the dough into a rough 12″ circle and place on the baking sheet
Chiffonade the sage – roll the sage leaves (about 4 make a teaspoon) into a tight cigar and cut across the tube into very thin slices
Thinly slice the cheddar
Place the apples, sage, sugar, flour, syrup and salt into the bowl and mix well to coat all the apple pieces
Pour the mixture into the center of the prepared dough (leaving about 2 or 3″ exposed all around) and fold up the exposed dough over the apples – leaving the center open
Dot the exposed area with the sliced cheese and butter
Place on the center rack and bake for 35 minutes at 375
Cool in the pan to room temperature