Ingredients
For 2 pies
10 to 12 large Granny Smith apples
(5 to 6 pounds sliced)
4 oz. Sweet butter
1 c. sugar
1 teasp. Kosher salt
1 c. chopped basil tightly packed (2 oz.)
1 c. golden raisins
1/8 teasp. Grated nutmeg
3/4 c. all purpose flour
8 oz. Grated cheddar cheese
egg wash - 1 egg mixed with 2 tablespoons water
Sour cream for garnish
Preparation
Peel and core apples. Melt butter in a large sauté pan and cook apples until tender. Place apples, sugar, salt, basil, raisins, nutmeg and flour in a large bowl. Mix well until flour is absorbed. Let cool to room temperature.
Divide dough into 4 pieces, 2 for the bottom and 2 for the tops. Roll out the bottoms and line 9 inch pie pans. Divide cooked apples into the two pie pans. Top with cheddar cheese and the remaining pie dough reserved for the top. Brush with egg wash. Bake in a 375°F preheated oven for 45 minutes until crust is nicely browned. Serve slices with sour cream.
Pâté Brisee
Ingredients:
6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 pound chilled butter
1 egg
1 1/2 cups ice water
Technique
Mix flour with salt and sugar. Dice butter into small cubes, cut into flour mixture until butter is pea – sized. Beat egg into ice water and add water – egg mixture a little at a time to flour mixture. Blend until a ball forms. Do not over mix. Wrap in plastic wrap and chill for 1 hour.
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