You already know that fall is my favourite time of the year. It also happens to be one of the busiest times of year for me at work. So busy that sometimes it feels hard to find a full breath. A breath that I can get behind: my normal rhythm. Yet one thing that constantly replenishes my soul is when my house if full of friends and family. It’s then that my breath returns to normal – no matter what. This is why every year I muster up some energy to host Thanksgiving dinner, even if all I want to do is sit in silence.
Initially I thought I’d post some great, amazing Thanksgiving recipe the day after dinner but I could not find any words and you can’t force something that’s not there. Instead I chose to harness the good vibes from a room full of laughter, sing-a-longs, amazing food and love, to put my garden to sleep. It was the perfect remedy and the bonus? – I got to do it with my dad. However, I thought I’d share a recipe for a pie that usually graces my Thanksgiving feast but just didn’t have time to make. I mean I barely got the turkey in the oven on time and that only happened because my mom did it!
This is apple season. When your parents show up with a massive bag of said fruit from a friend’s tree on the Island and you’re eating at minimum and apple a day, or two, but barely making a dent in the stock, you make pies.
So, without further ado… here is Apple Cheddar Pie: an instant crowd pleaser and a delicious breakfast supplement.
Step Uno: make your crust.
2½ cups all purpose flour – TBSP sugar – TSP salt – 1½ cups grated white cheddar (kept cold in fridge until ready to use) – ¾ cup grated butter (frozen) – ½ cup ice-cold water (maybe a bit more)
- Add the flour, salt and sugar to your mixing bowl and combine them. Then grate your butter into the bowl and add in your cheddar. Next start gently rubbing the ingredients through your hands; you’re aiming to get a “pea like” texture (you may recall me using this method in my previous pie recipe). Pour the water in and use your hands to bring the dough to together. I always end up turning it out onto my counter to finish kneading it. Separate the dough into two balls with one slightly larger then the other. Flatten them out to resemble small saucers and a place in the fridge for at least an hour.
Step Two: prepare your apples.
8-9 apples peeled, cored & cut into eighths – juice of half a lemon – cinnamon, nutmeg, ground clove – a sprinkle of cornstarch
- Place your apples in a bowl, add in your preferred amount of spice, squeeze the lemon on top and sprinkle that cornstarch… then toss.
Step 3: build your pie.
- Preheat your oven to 375°F. Roll out the smaller disc on a floured surface, place it in your pie dish then add your apple mixture. Before rolling out your second dough disc and topping the apples with it, dot them with a bit of butter. Seal the edges together and then cut some shapes in the top crust or keep it simple with a few little knife slits that will allow the air to escape. Brush the pie with an egg wash (I forgot but you should really do it).
Step Quatro: bake & wait.
- Place the pie on a baking sheet and pop it in the oven. Let bake for a least an hour or until the crust is golden brown. Allow it to cool on a wire rake for an hour or more… I am not capable of this step. Not even a little bit.
Step Five: consumption.
- Serve this bad boy with some ice cream or nothing at all.
So if you’re wondering what to do on this rainy weekend and have a bunch of apples, you should make this pie and fill your house with people to share it with.
And don’t forget to breathe.