Pie Potluck!!
You may have noticed a theme on recent food magazine covers: Thanksgiving is near, and pie recipes are abundant! All the pie photography gave one of my co-workers an idea. Why not have a pie potluck, with everyone bringing something different. We even decided for some people to bring savory pies so we could have an entire lunch of pies!
For my part, I decided to try a new recipe out of one of the magazines that inspired us in the first place: Martha Stewart Living. It was my first-ever Martha recipe, but her recipe for Apple Crostata with Cheddar Crust called my name from the beginning.
Having never made a Martha Stewart recipe before this, I wasn't sure what to expect. I was expecting something that tasty, but a headache to make. I am happy to report I was pleasantly surprised. The recipe was simple enough; the part I usually consider the hardest part of homemade pie (the crust) was made in the food processor, and you don't have to worry about a lattice top or pretty crust edge, because this is a "rustic pie," one not made in a pie plate, but on a baking sheet with the edges sort of folded over the filling. Even better, the recipe for the crust makes enough for 2 pies, so you do the work once but get double the results!
I had every intention of following the recipe exactly, but unavailability of ingredients lead substituting Fuji apples for the McIntosh, and I omitted the sanding sugar (aka "decorating sugar") because the only kind I could find was either green or red. I don't feel like we were missing anything without the sugar, but I'm sure it would have added something to the presentation.
Before I give you this recipe, here's a pic I took of the spread we had to enjoy. For our dining pleasure, we had: Bacon and Onion Quiche, Chicken Pot Pie, Bacon and Cheese Focaccia, Salmon and Mushroom Frittata, Caramel Pie, Frozen Peanut Butter Pie, Chess Pie, Coconut Chess Pie, Double Chocolate/Fudge Pie, and Pecan Pie.
Apple Crostata with Cheddar Crust
For the Crust
1 disk Cheddar Pie Dough
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar
For the Filling
2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and cut into ½-inch wedges
½ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon cinnamon
¼ cup apricot preserves, warmed
1. Make the crust. Roll out the dough to a 12-inch round, about ⅛ inch thick, on a lightly floured surface. [This will be easier if you let the dough come to room temperature for a bit.] Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
2. Make the filling. Toss together the apples, granulated sugar, flour, lemon juice, and cinnamon.
3. Preheat the oven to 350 degrees. Spread the filling over the dough, leaving a 1½-inch border. Fold in the edges to form a crust. Brush with the egg wash and sprinkle with sanding sugar. Refrigerate until the edges are firm, about 30 minutes.
4. Bake the crostata until the apples are tender and the crust is golden brown, about 1 hour and 20 minutes. Let cool slightly. Brush the apples with the apricot preserves.
For my part, I decided to try a new recipe out of one of the magazines that inspired us in the first place: Martha Stewart Living. It was my first-ever Martha recipe, but her recipe for Apple Crostata with Cheddar Crust called my name from the beginning.
Having never made a Martha Stewart recipe before this, I wasn't sure what to expect. I was expecting something that tasty, but a headache to make. I am happy to report I was pleasantly surprised. The recipe was simple enough; the part I usually consider the hardest part of homemade pie (the crust) was made in the food processor, and you don't have to worry about a lattice top or pretty crust edge, because this is a "rustic pie," one not made in a pie plate, but on a baking sheet with the edges sort of folded over the filling. Even better, the recipe for the crust makes enough for 2 pies, so you do the work once but get double the results!
I had every intention of following the recipe exactly, but unavailability of ingredients lead substituting Fuji apples for the McIntosh, and I omitted the sanding sugar (aka "decorating sugar") because the only kind I could find was either green or red. I don't feel like we were missing anything without the sugar, but I'm sure it would have added something to the presentation.
Before I give you this recipe, here's a pic I took of the spread we had to enjoy. For our dining pleasure, we had: Bacon and Onion Quiche, Chicken Pot Pie, Bacon and Cheese Focaccia, Salmon and Mushroom Frittata, Caramel Pie, Frozen Peanut Butter Pie, Chess Pie, Coconut Chess Pie, Double Chocolate/Fudge Pie, and Pecan Pie.
Cheddar Pie Dough
2½ cups all-purpose flour
Salt
2 sticks unsalted butter, cut into small pieces
¼ to ½ cup ice water
1 cup shredded sharp white Cheddar cheese
Pulse the flour and 1 teaspoon salt in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup water evenly over the mixture. Pulse until the mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add the cheese; pulse until combined. Shape the dough into 2 disks and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. The dough can be frozen for up to 1 month; thaw before using.
2½ cups all-purpose flour
Salt
2 sticks unsalted butter, cut into small pieces
¼ to ½ cup ice water
1 cup shredded sharp white Cheddar cheese
Pulse the flour and 1 teaspoon salt in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup water evenly over the mixture. Pulse until the mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add the cheese; pulse until combined. Shape the dough into 2 disks and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. The dough can be frozen for up to 1 month; thaw before using.
Apple Crostata with Cheddar CrustFor the Crust
1 disk Cheddar Pie Dough
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar
For the Filling
2 tart apples, such as Granny Smith or Gala, plus 2 McIntosh apples, peeled, cored, and cut into ½-inch wedges
½ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon cinnamon
¼ cup apricot preserves, warmed
1. Make the crust. Roll out the dough to a 12-inch round, about ⅛ inch thick, on a lightly floured surface. [This will be easier if you let the dough come to room temperature for a bit.] Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
2. Make the filling. Toss together the apples, granulated sugar, flour, lemon juice, and cinnamon.
3. Preheat the oven to 350 degrees. Spread the filling over the dough, leaving a 1½-inch border. Fold in the edges to form a crust. Brush with the egg wash and sprinkle with sanding sugar. Refrigerate until the edges are firm, about 30 minutes.
4. Bake the crostata until the apples are tender and the crust is golden brown, about 1 hour and 20 minutes. Let cool slightly. Brush the apples with the apricot preserves.
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