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Style: Folsom | El Dorado Hills

Seasonal Recipe and Beer Pairing: Apple Sage Gouda Pie

Oct 11, 2018 09:03AM

The combination of fruit and cheese dates back to ancient times, and we’re keeping the tradition alive with this slightly savory apple pie. 

• *2 lbs. Northern Spy, Idared, or Golden Delicious apples, peeled and sliced

• 1 tsp. freshly squeezed lemon juice

• 3/4 cup granulated sugar

• 2 tbsp. minced fresh sage

• 1/4 cup packed light brown sugar

• 1/4 cup tapioca starch

• 1/4 tsp ground cinnamon

• 1/2 tsp. ground nutmeg

• 1/4 tsp. kosher salt

• **1 disc Aged Gouda Pie Dough, rolled out and fitted into a 9-inch pie pan but uncrimped, and refrigerated

• 6 lattice strips made with Aged Gouda Pie Dough, placed on a parchment-lined baking sheet and refrigerated

• 1 tsp. turbinado sugar mixed with 1 tsp. all-purpose flour

• 2 tbsp. (1/4 stick) unsalted butter, cubed and chilled

• 1 large egg, beaten

*Apple prep: Use a peeler to remove the skin from the apples. With a chef’s knife, slice each one along the core into four pieces. Set the pieces face down on a cutting board and cut each into 1/4-inch slices.

**For the recipe, visit stylefedh.com.


1. Make the filling: Transfer the apples to a large mixing bowl and toss with the lemon juice. In a medium bowl, combine the granulated sugar and sage, massaging together with your fingertips. Add the brown sugar, tapioca starch, cinnamon, nutmeg, and salt. Add to the apples and toss with your hands until evenly distributed.

2. When you’re ready to assemble the pie, remove the unbaked crust and lattice strips from the refrigerator. Sprinkle the sugar-flour mixture all over the bottom of the crust. Layer the apples on top, being careful not to mound them in the center. Dot the apples with butter cubes.

3. Place one strip of lattice across the center of the pie. Take another strip and lay it on top, perpendicular to the first one, creating a cross. Lay the next two strips on either side of the first strip you laid down, so they are parallel to both each other and the original strip. Next, working with the original strip, fold back both ends toward the center, and then place the last two lattice strips down on either side of the second (perpendicular) strip. Fold the original strip back down, so that it lies across and on top of the newly placed strips. It should look like a woven lattice.

4. Tear off the ends of the lattice pieces so they’re flush with the perimeter of the tin. Roll the edge of the crust in, sealing the lattice. Crimp, being careful to push the crimps down and into the pie, as opposed to keeping them too loose on the edge. Put the assembled pie in the freezer for a 15-minute rest. Preheat your oven to 450°F. Line a baking sheet with parchment paper.

5. Remove the pie from the freezer, place on the baking sheet, and brush the lattice and crimped edge with the beaten egg. Transfer the baking sheet with the pie on it to the oven and bake for 15-20 minutes, or until the crust is evenly golden brown. Turn the temperature down to 325°F and continue to bake for 50-70 minutes, until the pie juices are bubbling in the center.

6. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4-6 hours. When the pie is at room temperature, slice it into 6-8 pieces and serve.

Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to two days. Makes one, nine-inch pie.


Sister Pie by Lisa Ludwinski
(Ten Speed Press, 2018, $25)



Amador Brewing Company’s Altbier   
ABV: 6.3%
Amador Brewing Company’s delightfully malty Altbier is everything a Northern German amber beer should be: light in color, full-bodied, and layered with a distinct caramel taste and mild bready flavor. It finishes dry with a tangy, slightly spicy bitterness from the noble hops. Its delicate flavor pairs perfectly with the pie’s buttery, nutty Gouda; while the malty notes help soak some of the apple’s sweetness right up.

—Laura Ziegler, 36 Handles


Sip on This

Wine Steals Under $17

Producing over 30 varietals, including their signature Barbera, award-winning Boeger Winery was the first post-Prohibition winery in the El Dorado AVA and prides itself on advocating for farm life and agricultural rights. For more info, visit boegerwinery.com

Boeger Hangtown Gold Lot 18

 

Boeger Hangtown Gold Lot 18

ABV: 11%

OVERALL RATING: 4

Tasting Notes: Sweet but not cloying; drinkable; flavors of citrus, pear, and green apple; slightly floral aromas with a tart finish; light- to medium-bodied

Price: $16

Purchase: Boeger Winery

Boeger Hangtown Red Lot 56

 

Boeger Hangtown Red Lot 56

ABV: 15%

OVERALL RATING: 5

Tasting Notes: Earthy, bold, and luscious; perfect blend of Zinfandel, Pinot Noir, Barbera, Mouvedre, Cabernet Sauvignon, Sangiovese, Petit Sirah; ripe and rich flavors of black cherry, plum, and mocha; smooth finish

Price: $12

Purchase: Boeger Winery

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