Food is such a wonderful thing to me. It tends to our physical/nutritional needs. We need to eat if we want to live longer than four to six weeks, which is about how long the average person can live without food. It tends to our emotional needs. After a bad/stressful/depressing/happy/wonderful day we may turn to a specific food or meal that makes us feel better or helps to celebrate. It tends to our memory. Have you ever eaten something that has brought you back in time? Food can trigger memories, reminding you of when, where, and whom you were with when you first ate or drank something. Food definitely does this for me. Food can also help us relate to others. With the popularity of blogging, specifically food blogging, I probably could find a food blogger from every country. It is fun for me to see in my stats that someone from Malaysia, Philippians, Romania, Pakistan, Slovakia, Greece, and the list goes on came to read my recipes (if you are reading this, let me know what you tried). Many people are now wanting to get their food from local growers. This allows us to know who is growing our food, and possibly get involved in the process. See how wonderful food is?
Five Generations: my Mom & Sasha, me & Penelope, Great Grandma Dorothy, and Grandma Bonnie
I recently received a ton of apples that grew on my Great Grandma Dorothy’s tree. Over the years I am sure she has made thousands of pies, crisps, crumbles, and gallons of applesauce and apple butter. As I was peeling and coring apples yesterday I thought about my 89 year old great grandma standing in her kitchen. I began to wonder if she was doing the same thing. Maybe she was, I know she has a lot of apples to use up.
This apple pie was a complete experiment. It was inspired by a baked brie I made for our housewarming party. I sauteed apples, butter, brown sugar, cinnamon, and walnut together until the apples were soft. I then poured them over a wheel of brie and baked it until the brie was soft and gooey. It was wonderful, and a perfect appetizer for fall. I thought to myself “hey people put cheddar cheese in or on their apple pie, maybe brie would be a good substitute.” It was. I am happy I tried it.
This pie triggers a lot of memories. I think about my adorable Great Grandma Dorothy, about my successful baked brie I served at our housewarming party, and it warms my heart in that cozy kind of way that signals the changing of the seasons.
APPLE BRIE PIE
for the crust:
makes enough dough for a double crust pie plus scraps
2 1/2 c AP flour
2 tsp salt
1 c butter, cold and cubed
1/2 c ICE cold water
In a large enough bowl, stir together flour and salt. Cut in butter with forks or pastry blender until the flour looks coarse and crumbly. Stir in ICE water one tablespoon at a time, until combined and flour clumps together. You may or may not use all the water depending on the humidity level. Dump dough onto plastic wrap and wrap tightly. Refrigerate overnight, or at least an hour.
for the filling:
6 medium size apples
1/3 c white sugar
1/3 c brown sugar
3 T corn starch
1 1/2 tsp cinnamon
7-8 oz Brie
Peel and corn all the apples. Cut apples into thin slices and toss with a little lemon juice. Stir in sugars, corn starch, and cinnamon. Remove the rind from the brie, and cut into slices. Toss with apple mixture. Set aside while you roll out your dough.
Preheat oven to 425 degrees F. Remove the dough from the refridgerator. Let it rest for about 5 minutes (it makes it easier to roll out). Divide dough in half and roll out each section so it is pretty thin. Transfer one sheet to into your pie dish. Poke holes into the dough with a fork. I did not pre-grease my dish before putting the dough in. I had no problems with the dough sticking to the pan.
Drain off majority of the apple juices. Dump the apple mixture into your pie dish.
Place the second sheet of dough on top of your pie. Crimp the edges to seal.
I used this neat-o pie crust crimper thingy that I got a couple years ago for 10 cents at a thrift store. It is a pretty useful tool.
Slice vents into your crust. I used a leaf shaped cookie cutter and cut out a vent. Beat one egg. With a pastry brush, brush the egg over the entire crust. This makes your crust golden and beautiful.
Bake for 40-45 minutes until the crust is a lovely golden brown color. After the first 15-20 minutes of cooking cover the edges of your pie with a pie crust shield. Or you can use foil like I did. Avoid all temptations to cut into your pie as soon as you remove it from the oven. Try to wait at least an hour before digging in. Enjoy!
P.S. Just in case you were curious this pie pairs well with coffee, I tried it out this morning (for research purposes) and it was very good.