Quick Puff Pastry
This version is called “quick” (or “blitz”) because you cut the butter into the dough instead of going through a proper lamination, as you do with Traditional Puff Pastry. You also make all the folds ...
This is a glorious, tall apple pie! But it’s possible to make any pie into a miniature beauty, or even a pie pop. This pie is particularly tasty because it contains the perfect combination—slightly tart Vermont apples laced with a touch of Vermont maple, topped with Vermont cheddar and tucked into a flaky Vermont butter crust (at least I use Vermont butter). Whether you make it tiny or large, you get the perfect amount of each ingredient in each bite.
Ingredients
SERVINGS: Makes one 9-inch pie
- ¼ batch Quick Puff Pastry*
- 10 tart apples, such as Vermont Crispin
- ½ cup Vermont maple syrup or brown sugar
- 4 teaspoons all-purpose flour
- ½ teaspoon salt
- ½ cup finely shredded extra-sharp Vermont cheddar cheese
- Egg wash (1 egg whisked with 2 tablespoons water)
Instructions
Prepare the crust:
Divide the dough into two pieces, one piece slightly larger than the other. Roll the larger portion into a rough 11-inch round.
Line the bottom of a 9-inch pie pan with the dough, leaving a slight overhang. Refrigerate for at least 20 minutes.
Roll the second piece of dough into a 10-inch round (you want this to be slightly larger than a traditional top crust since it has to fit over the large mound of apples). Using a 1-inch round cutter (I use a small apple cookie cutter for the task), cut a vent hole in the middle of the dough. Cover the top crust dough with plastic wrap and refrigerate until needed.
Prepare the filling:
Core the apples and cut them into ½-inch to 1-inch cubes. Toss these in a bowl with the maple sugar, flour and salt until evenly coated.
Assemble the pie:
Preheat the oven to 350°F. Sprinkle the Crust Dust (see Note) in an even layer over the bottom crust. Pile the apples into the bottom crust, mounding them highest in the middle. Sprinkle the cheddar in an even layer over the apples. Place the top crust over the apples and crimp the bottom and top crust edges together.
Brush the top of the crust with the egg wash.
Bake for 45 minutes, or until the top crust is golden brown.
Note: Crust Dust is Gesine’s secret weapon against soggy crust bottoms. It is equal parts granulated sugar and all-purpose flour. She keeps a container of it on her counter and sprinkles a tablespoon or two on the bottom crust before adding her filling.
Adapted from Pie It Forward
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