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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
- 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
- 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.
- Dredge the sliced apples in the flour seasoned with the spices, salt, sugar, and herbs.
- 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.
- 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.
- 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).
- Bake in a 400 degree oven for 30-35 minutes until golden brown and bubbly. Let cool and serve warm.
- This recipe was entered in the contest for Your Best Autumn Pie