Apple, Cranberry, and Walnut Pie with Stilton
Recommended Wine: Port Alternative Wine: Sauternes
Pie Crust
1 1/8 cups all-purpose flour
1 ½ teaspoons sugar
1 ½ teaspoons ground cinnamon
¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces
1/8 teaspoon kosher salt
¼ cup cold water
Filling
6 cups peeled, sliced green apples ( about 4 to 5 medium apples)
1 cup cranberries (fresh or frozen)
1 cup lightly toasted walnuts
2 teaspoons finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup sugar
2 tablespoons all-purpose flour, tapioca flour, or instant tapioca
1/8 teaspoon kosher salt
Streusel Topping
1 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons finely diced crystallized ginger
Garnish: small wedges of Stilton cheese
Preheat oven to 375. To make crust, in a food processor fitted with a pastry blade, combine flour, sugar, and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add them to the flour mixture. Blend only until the dough comes together.
On a lightly floured board or pastry cloth, flatten dough into a circle. Roll out dough with a rolling pin to make an 11-inch circle about 1/8 inch thick. Gently fold dough into quarters and transfer to a 9-inch pie pan. Carefully unfold dough and press lightly onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.
In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar, and ginger with a fork. With fingers, rub in butter until lumps are gone.
To assemble pie, transfer filling into crust. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet on middle rack of oven for 1 hour or until crust and topping are light golden brown.
Remove from oven and let cool. Serve with a small wedge of Stilton cheese and your favorite Port. Enjoy!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment