Confession time. I am not a cheese on my apple pie kind of girl. There I said it. I actually cringe when people put a slice of cheddar on top.
I was recently invited to my Aunt and Uncle to pick some of their apples from their acreage as they were ready and falling off the tree. It was an opportunity I was not going to pass up on as I had the pleasure of working with them in the past. A delivery box of apples from them a couple of years ago showed up with along with a nice visit.
The acreage is about a 45 minute drive away from the city and would provide much needed escape from the daily grind at home. As a bonus my cousin was along for the ride and was much entertainment for my daughter.
Well it seems that my daughter wanted apples to make a pie! Who wouldn’t? So before our arrival at the tree I asked her “How many apples are you going to pick?” Her almost 4 year old excited response was “5!”. Knowing these apples would be the size of a mandarin orange, I had to inform her that 5 would probably not be enough for a pie. She quickly edited her number to “20!”. Okay, we shall see.
Needless to say that I did most of the picking out of the 2 of us and she ate more than the 2 of us. I stopped counting at 5 delicious apples picked and quickly eaten by her. She is a much better apple eater and entertainer for relatives as she kept them busy while I was up the ladder.
So 2 big bins later our apples were picked and we were done. After a nice lunch together we headed home and the apple slicing was to begin. Over 214 cups of apples so thank goodness they were big enough to use the apple corer/slicer and that the peel cooks down nicely so no need to remove that.
While busy making my daughter’s wish of a slice of apple pie come true I stumbled upon some brie in the refrigerator that had been there a while. Now I like brie and apples so I decided to incorporate it into the pie. The apples are on the tart side so the brie would help mellow them out without having to add additional sugar to the pie.
What a wonderful surprise and compliment that baking the brie in the pie was. Give it a try as it can convert you from being an anti-cheese with my pie person.
Golden apple pie made better with Brie!
- 3 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup butter, cold
- 1/2 cup shortening, cold
- 1 Tbsp white vinegar
- 4-8 Tbsp ice water
- 1 egg, whisked (for egg wash prior to baking)
- 2 Tbsp sugar, for on top of egg wash
- 16 cups of sliced apples
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp marjoram
- 1 lemon, juice and zest
- 2 Tbsp flour
- 1 small round of brie, cut into strips, rind removed if preferred
- In a bowl sift flour, salt and sugar together. Using a pastry cutter or 2 knives, cut in 1/2 of the butter and 1/2 shortening until pea like granules appear. Then cut in the remaining butter and shortening.
- Sprinkle in the vinegar and 3-4 Tbsp of the iced water and gently combine, trying not to over work the dough. You want the consistency that is the dough will hold together once pinched. Add additional water if necessary.
- Once the desired consistency has been met, then divide the dough in half. Wrap each portion in wax paper and let rest in the fridge for 30 minutes.
- Combine ingredients except the brie together in a bowl.
- Remove dough and let rest at room temperature for 10 minutes. On a floured surface, roll out one portion into a circle until about 1/8 of an inch. Place the rolled dough in the bottom of the pie plate and trim with having an over hang of approximately 1/2 inch.
- Place 1/2 of the apple filling and in the pie crust and top with 1/2 of the sliced brie.
- Take the trimmed dough and place it in a ball to roll out again for the top. Place the 2nd circle of dough on top of the pie filling and brie. Cut vent holes in the top crust to allow steam to escape.
- Brush the 1/2 of the egg on the top of the pie and sprinkle with 1 Tbsp of the sugar.
- Repeat for the 2nd pie.
- Bake in the oven for 45-60 minutes until golden brown.
If you only want to bake one pie you can freeze the other. Just skip the egg wash and sugar prior to wrapping in plastic wrap and tin foil. Add those just prior to baking. If baking from frozen adjust cooking time as it will take longer.