Put Some Savory in Your Apple Pie (and Your Whipped Cream)

We're teaming up with Squarespace to get to know a few of our favorite bloggers a little bit better. And since it's Pie Week, that means we're getting to know them through pie. (Bonus: We're giving away a PieBox Gift Set and a yearlong Squarespace subscription! See below for details.)

Today: Jodi Moreno of What's Cooking Good Looking shares one of her favorite autumn pies.

Pie is my favorite dessert of all time -- I love to make it just as much as I love to eat it. I usually try to stay away from things like butter and gluten in my kitchen, but when it comes to pie crust, I let it slide. Because I really do love a traditional butter crust.

More: This cranberry pie also pulls the savory sage card.

I have made this same crust using vegan butter and regular butter, so I gave the option here, since it works out the same. It really just depends on your tastes and preferences. I am a big fan of adding savory herbs to sweet baked dishes. This time of year, sage really brings out the fall-ness of a dish, but you could also experiment with other herbs such as thyme or rosemary.

Apple, Pear, and Sage Pie with Maple Walnut Crunch and Salted Honey Yogurt

Makes one 9-inch pie

Pie Crust:

1 1/2 cups of white flour
1/2 teaspoon of salt
1 stick (8 tablespoons) regular unsalted or vegan butter
2 tablespoons ice-cold vodka (optional, but highly recommended)
Ice water

Apple, Pear, and Sage Filling:

4 apples, peeled, cored, and diced
4 pears, peeled, cored, and diced
Zest of 1 lemon
2 tablespoons lemon juice
1/3 cup coconut palm sugar
2 tablespoons of arrowroot (or cornstarch)
8 sage leaves, minced

Maple Walnut Crunch Topping:

1 cup finely chopped walnuts
1 cup rolled oats
1/2 cup maple syrup
Pinch of salt

Salted Honey Yogurt:

1 cup plain Greek yogurt
3 tablespoons honey
1/4 teaspoon of salt

See the full recipe (and print and save it) here.

Photo by Jodi Moreno

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