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.