New England Fall Bounty Pie

By • September 12, 2010 • 4 Comments

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Author Notes: In this recipe I started with some amazing Clarkesdale Macintosh apples, which I got at my local farmer's market in North Amherst. With these I have decided to use as many local regional ingredients as possible. Since I live close, even adjacent, to every New England state (except Maine), a New England theme seems to make good regional sense. Instead of following a sweet direction, I decided to go savory with this recipe. I found a great cheese from New Hampshire, the Landaff, similar to a Lancashire. The pumpkin ale comes from Connecticut and the corn flour from Rhode Island. The other flour hails from Vermont. My maple syrup was a gift from neighbors. My herbs stem from my garden. This pie rustically celebrates the bounty of New England in the fall.Sagegreen

Serves 6

  • shortcrust pastry made with 1 tbl. pureed pumpkin, 2 tbl. of grated Landaff cheese, 1 tbl. of cider vinegar, 1 tbl. of buttermilk powder, and 1 tbl of corn meal (can adapt crust recipe given for my peach pie)
  • 1 ounce unsalted butter
  • 1 small cippolino onion, peeled and sliced
  • 3 tablespoons flour
  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 fresh sage leaves, minced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon fresh thyme leaves, no stems
  • 6-8 Large crisp Macintosh apples, peeled and sliced (Clarkesdales are great)
  • 5 tablespoons New England pure maple syrup
  • healthy splash of ale, preferably pumpkin (no more than 1/2 cup)
  • 3 ounces premium whole dried cranberries or fresh, cooked and sweetened
  • 1 piece of applewood smoked natural bacon, cooked and diced
  • 7 ounces Landaff cheese, or one similar, crumpled (use a little grated in the crust)
  • grapeseed oil for brushing
  • egg yolk, beaten
  • 1 tablespoon milk, optional
  1. Make a shortcrust pastry in which you add a tablespoon of pureed pumpkin and cornmeal to the mix. The recipe listed for my peach pie is what I adapted for this, if you need one. Do add the vinegar and buttermilk powder suggested. Line a pie plate with the bottom rolled out crust @1/4-1/3" thick.
  2. Dredge the sliced apples in the flour seasoned with the spices, salt, sugar, and herbs.
  3. In a saute pan melt the butter. Add the onions. Add the seasoned apples and cranberries. Immediately stir in the maple syrup and ale. Cook for 3-6 minutes just until the apples begin to soften. Remove from heat.
  4. Brush the bottom of your well chilled pie crust lightly with oil. Add the apple mixture, diced bacon, and crumbled cheese to the lined pie plate.
  5. Slice the 1/4 " thick rolled top crust into lengths to weave a lattice for the top. Once completed, brush the woven top crust with an egg yolk (thinned with milk if you like, or just plain yolk).
  6. Bake in a 400 degree oven for 30-35 minutes until golden brown and bubbly. Let cool and serve warm.
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Tags: ale, apple, cheese, cranberries, savory

Comments (4) Questions (0)

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Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds very delicious!

Dsc_0675-x2a

about 4 years ago Sagegreen

Thank you, mrslarkin. I do like this one.

Annalbu

about 4 years ago AppleAnnie

What an intriguigin recipe, it reminds me of a cornish pasty from Michigan's upper penninsula. I would love to taste this.

Dsc_0675-x2a

about 4 years ago Sagegreen

Thanks. My sister now lives in Cornwall. I love the Cornish pastries. I first made this with a pumpkin and corn flour bottom crust which adds great flavor to it.