Feb
19
2014

Katy made me promise to post the recipe for this, THE MOST AMAZING PIE IN THE WORLD, a million years ago and I never did because I’m lazy.  This is kind of a fall thing I guess but I’m pretty sure it’ll be real good at any time.
SAVORY APPLE PIE
Ingredients:
Pie crust - I made a pâte brisee crust using this recipe. It was perfect and you should do it too, but you could probably also substitute a different pie crust or even the pre-made ones.
Three large baking apples - mine were Jonagold
Brie cheese
2 large-ish onions, white or yellow probably
A couple tablespoons olive oil
2-3 tablespoons butter
A small handful of sage leaves
A sprig of rosemary 
A sprinkling of nutmeg
Directions:
Peel your onions, cut them in half, and slice them up. Put them in a skillet with a drizzle of olive oil over medium heat. Cook them for an hour, stirring only occasionally, until they become soft and brown and start smelling incredible. If they start to dry out while they’re cooking, add a little water to keep them soft. You can also sprinkle in some salt and sugar. A more thorough explanation is here.
Make your pie crust. You’ll need a crust for the bottom and a crust to go over the top. Put the bottom pie crust in a pie plate/pan. You don’t need to grease the pan since there’s so much butter in the crust.
Brown the butter. I’ve explained this in recipes before, but you’re basically putting the butter in a skillet over medium heat until it turns brown and starts smelling nutty. While it’s browning, throw in a few of the sage and rosemary leaves. For a more detailed explanation of browning butter, check my recipe for pumpkin gnocchi.
Peel your apples and cut them into fairly thin slices. Put a layer of apple slices into your bottom crust.
Cut up the brie into thin slices. Put a layer of brie slices on top of the apple layer. 
Periodically tear up a few of the sage leaves and some rosemary and layer them into the pie. Sprinkle in a little bit of nutmeg. Periodically drizzle some of the browned butter over the pie ingredients.
Continue layering apple slices/brie slices/herbs/browned butter. When the pie is about half full, spread your nice brown caramelized onions on top of your layers of ingredients. 
Finish layering your remaining apple slices/brie slices/herbs/browned butter on top of the caramelized onions.
Put the top crust on. Make sure to make a few slits in the top. (You can also do the fancy criss-cross thing if you want.)
Bake at 400 for an hour-ish. You’ll know it’s done when you can see the sides of the pie starting to bubble and the crust is a nice golden brown.
Serve and eat! Serve this pie to people you want to impress but also save a lot for yourself because it’s delicious and you will want to bake 5 more of them immediately.

Katy made me promise to post the recipe for this, THE MOST AMAZING PIE IN THE WORLD, a million years ago and I never did because I’m lazy.  This is kind of a fall thing I guess but I’m pretty sure it’ll be real good at any time.

SAVORY APPLE PIE

Ingredients:

  • Pie crust - I made a pâte brisee crust using this recipe. It was perfect and you should do it too, but you could probably also substitute a different pie crust or even the pre-made ones.
  • Three large baking apples - mine were Jonagold
  • Brie cheese
  • 2 large-ish onions, white or yellow probably
  • A couple tablespoons olive oil
  • 2-3 tablespoons butter
  • A small handful of sage leaves
  • A sprig of rosemary 
  • A sprinkling of nutmeg

Directions:

  1. Peel your onions, cut them in half, and slice them up. Put them in a skillet with a drizzle of olive oil over medium heat. Cook them for an hour, stirring only occasionally, until they become soft and brown and start smelling incredible. If they start to dry out while they’re cooking, add a little water to keep them soft. You can also sprinkle in some salt and sugar. A more thorough explanation is here.
  2. Make your pie crust. You’ll need a crust for the bottom and a crust to go over the top. Put the bottom pie crust in a pie plate/pan. You don’t need to grease the pan since there’s so much butter in the crust.
  3. Brown the butter. I’ve explained this in recipes before, but you’re basically putting the butter in a skillet over medium heat until it turns brown and starts smelling nutty. While it’s browning, throw in a few of the sage and rosemary leaves. For a more detailed explanation of browning butter, check my recipe for pumpkin gnocchi.
  4. Peel your apples and cut them into fairly thin slices. Put a layer of apple slices into your bottom crust.
  5. Cut up the brie into thin slices. Put a layer of brie slices on top of the apple layer. 
  6. Periodically tear up a few of the sage leaves and some rosemary and layer them into the pie. Sprinkle in a little bit of nutmeg. Periodically drizzle some of the browned butter over the pie ingredients.
  7. Continue layering apple slices/brie slices/herbs/browned butter. When the pie is about half full, spread your nice brown caramelized onions on top of your layers of ingredients. 
  8. Finish layering your remaining apple slices/brie slices/herbs/browned butter on top of the caramelized onions.
  9. Put the top crust on. Make sure to make a few slits in the top. (You can also do the fancy criss-cross thing if you want.)
  10. Bake at 400 for an hour-ish. You’ll know it’s done when you can see the sides of the pie starting to bubble and the crust is a nice golden brown.
  11. Serve and eat! Serve this pie to people you want to impress but also save a lot for yourself because it’s delicious and you will want to bake 5 more of them immediately.

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