Whaaatt? Two apple desserts in a row? My only excuse is that they’re totally different from each other. I promise, promise, promise — a savory dish is coming up next. Also, this is my monthly post with the #ProgressiveEats gang, and there are some wonderful savory apple dishes in the mix, along with some fabulous looking sweets.
One of the big questions I’m asked by friends is what apples are best for baking in pies. If you’ve baked as many pies as I have, you know that some types of apples break down too much for pie, and should be saved for making applesauce. Other apples don’t have a strong enough flavor to shine in an apple pie. And let’s face it, apple pies should be about apples. Duh.
Drum roll. My personal favorites are Pink Lady, Braeburn, and Gala. I’ve read that both Jonagold and Golden Delicious are good choices too, but I haven’t yet tried them. If you’re interested in reading about an in-depth delicious side-by-side test of a bunch of apples, check out Food Lab’s Kenji’s test on Serious Eats. It’s the best article I’ve seen and worth a read.
My latest apple pie, Version at least #42, uses two kinds to create layers of flavor – Braeburn and Galas, and I threw a couple of pears into the mix for another layer. I originally had intentions of doing an old-fashioned deep dish pie, but since today was very fall-like here in Northern California, at the last minute, I made the pie with a little mixture I use to make hot buttered rum drinks. A drink that’s perfect for cooler weather. Yay for fall. I’m ready.
- Cheddar Cheese Pie Crust (minus the sugar)
- ⅓ cup packed dark brown sugar
- ¼ cup (1/2 stick) unsalted butter, room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ tsp kosher salt
- 3 Tbsp rum
- 3 apples (combination of Gala and Braeburn), cored, peeled and thinly sliced (about 4 cups)
- 2 Bartlett pears, peeled and cored, about 2 cups
- 1 tsp lemon juice
- ½ cup golden raisins
- 1 Tbsp cream
- 1 Tbsp raw sugar (Turbinado sugar)
- Follow directions provided on the link under Ingredients. If you have a little pie dough left over, feel free to roll out the scraps and cut in the shape of an apple for the middle of the pie. Alternatively, you can double the recipe and make a double crusted pie.
- Combine the sugar, butter, spices, and salt together in a microwaveable dish. Heat long enough to melt the butter. Stir in the rum.
- Place the apples, pears, lemon juice, and raisins in a large bowl. Toss with the butter-rum mixture until the fruit is completely coated. Pile half of the fruit into the pie shell. Arrange the remaining half of the fruit on top.
- Preheat the oven to 350˚F. Place the pie on a baking sheet - just in case it bubbles over, and bake until bubbly - about 50 minutes. Be sure to check the crust after 25 - 30 minutes. You may need to cover it with foil to keep it from over-browning.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
- Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
- Apple-Cheese Spread from All Roads Lead to the Kitchen
- Apple Chutney from Mother Would Know
- Savory Apple Cheddar Bread Pudding from Stetted
- Tsunth Monji – Green Apple Fritters from Spiceroots
- Apple Butter Coffee Cake from Pastry Chef Online
- Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
- Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
- Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
- Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
- Maple Glazed Apple Tart from That Skinny Chick Can Bake
- Maple Roasted Apple Butter with Bourbon from Creative Culinary
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb, our fearless leader, for more information.