Fall weather and produce means baking season is here. What better way to kick it off than with a homemade pie? We added a little extra to an American classic with our Cheddar and Thyme Apple Pie.
When I mentioned this pie to my cousin, he said “gross.” A lot of people aren’t comfortable mixing savory and sweet. However, we might be a little more used to it than we realize. Apple slices and bite-sized servings of cheddar cheese are commonly found in lunch bags, snacks, and even on cheese boards. You’ve probably mixed these flavors more times than you realize because they complement each other so well. Add a little brown butter and thyme and you’ve got yourself a truly delicious treat.
If this pie doesn’t seem completely polished, it’s because we didn’t do our pie crust and the lattice at the same time. We par baked the crust before hand to make it less soggy. It might take away from the pie aesthetically, but I think it makes it look a little rustic.
A couple tips on crust.
1. Keep your fat cold. If you feel like you’ve overworked your dough and your butter melted, place your crust back in the fridge until you feel it’s firm and ready to bake.
2. Roll out in between parchment sheets so you don’t have to add more and more flour to the dough. Also, make sure your rolling out on something mobile (pastry mat, parchment paper, etc.) so you can easily move the crust into the pie dish. Or you can always roll the pie crust onto the rolling pin and roll back out into the pie dish.
3. Add foil or pie crust shields so you can get even browning on your pie.