Barring any technical difficulties, this post should go up on March 14th, which is Pi Day. Did I plan ahead to make that happen? Not at all. God was looking out for me, as usual, because I completely forgot about the day and just happened to make a pie. But this is no ordinary pie. I mean, it almost is. I know the title is a spoiler but stick with me. I got schooled on the world of French cheeses and butters late last year and one of the tidbits I gleaned from that event is demonstrated in this dessert. Apples and brie cheese make for a very tasty combination on a cheese board, so the logical next step is [kind of] mixing them together in a pie! Right? Now, that may sound strange but hear me out and start scrolling before you close this tab. 🙂 This is a typical apple pie for the most part. The addition of a bit of double creme brie cheese into the bottom crust is not immediately noticed when you take a bite but does add a desirable bit of creaminess and salty flavor that works very well with the spice and sweetness of the pie filling. I promise you will not regret trying this. Of course, when you think of pies, you think of pretty, right? I gave this lattice work my best shot on a mission to create the image of a traditional apple pie despite the little twist contained inside. As you can see, I’m not a lattice pro but it’s not too bad looking. I brushed the crust with a bit of beaten egg white to add glossiness (and serve as a distraction) then sprinkled brown sugar on top because, why not?
Would you try adding cheese to your apple pie? Thanks for reading!
Follow steps found here for the crust.
- 3 large apples peeled, cored, and cut into chunks (I used Honeycrisp apples)
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon Nutmeg
- 1 tablespoon flour
- 1/4 cup brown sugar plus more for topping
- 1/8 cup white sugar
- 4 ounces double creme brie
- 1 1/4 cup cold butter cut into chunks
- 3 cups flour
- 2 tablespoon cold water
- 1 egg white beaten (optional0
- sea salt to taste
Preheat oven to 350 degrees.
Add sugars, cinnamon, and nutmeg and mix to coat apples completely then add flour and mix well.
Separate about 1/4 of the dough ball for the lattice. Roll out the rest of the ball with a rolling pin (or bottle of Bordeaux, like me) and place into pan.
Press brie into bottom of crust then add in apples.
Roll out remaining crust and slice into strips then place on top of pie. Sprinkle with brown sugar.
Bake for about an hour or until apples and crust are golden brown, checking regularly. Halfway through baking time, brush crust with egg white or some melted butter, if desired. This helps prevent over-browning and adds glossiness. Tip: cover with ventilated foil if crust starts browning too quickly.