Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. Stir in the cheese with a fork until evenly distributed. Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). First make the crust: In a medium bowl, whisk together the flour, sage, and salt until well combined. Some good examples: Granny Smith, Arkansas Black, and Northern Spy for tart apples and Golden Delicious, Jazz, or Pink Lady for sweet ones.Įquipment: 10- to 12-inch skillet food processor 9-inch deep-dish pie plate, preferably glass parchment paper or wax paperġ. It makes an especially good buffet option, as it can be served warm or at room temperature.Īpple Notes: As with all pie recipes, you want firm fruit here. The flavors are fantastic together, and this dish has been the hit of many parties. In adapting this idea to my own taste, I decided to layer apples on top of a spiced ground pork filling, rather than setting the two ingredients side by side. It was a compact way to serve lunch and dessert in one package. As I later learned, that dish has its roots in an eighteenth-century workingman's lunch called the Bedfordshire Clanger-a hand-held pie filled with meat on one end and jam on the other. One half of the pie was filled with pork and the other with apples. My editor, Maria Guarnaschelli, suggested this recipe, based on her memory of a savory pie served at a London pub.
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