Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.© Ryan Szulc
Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate's old friend).
Servings: 6 to 8
Ready Time: 2 hours
Wine Pairings: Coteaux du Layon: How about honey, apricot and lemon to go with your pie? The sweet wines of Coteaux du Layon in the Loire Valley, based on chenin blanc, add a splash of magic to baked apple desserts.
Ingredients
2 1/2 cups all-purpose flour
1/2 tsp kosher salt
1 cup cold, unsalted butter, cut in cubes
1 cup white cheddar, shredded
6 to 8 tbsp cold water
10 cups sliced cored, peeled mixed apples
(about 6 to 7 large apples such as Honeycrisp, Gala, McIntosh and Pink Lady)
2 tbsp lemon juice
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp ground allspice
3 tbsp tapioca flour
2 tbsp unsalted butter, cut into small pieces
1 egg yolk beaten with 1 tbsp milk
Method
To make the pastry, combine flour, salt, butter and cheese in a food processor. Pulse until the butter is the size of small peas. Transfer to a bowl, drizzle with cold water and toss with your fingertips or a rubber spatula, adding more water if needed until pastry holds its shape when squeezed between the fingers. Gather pastry together and divide it into two balls, one slightly larger than the other. Flatten each into a disc, wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 425 F.
Roll out the larger portion of the pastry on a lightly floured surface, making the piece wide enough to fit an 8-inch pie plate and leaving a 1/2-inch overhang. Chill until needed. Roll out the second piece to be used for the top of the pie. Place on a piece of plastic wrap and chill.
For the filling, combine apples, lemon juice, sugar, cinnamon and allspice in a large skillet. Cook over medium heat, stirring gently for 5 minutes or until apples just begin to soften. Remove from heat and let stand for 5 minutes to absorb more of the syrup that will have formed in the pan. Stir in tapioca flour.
Remove pie plate from fridge and heap the contents of the skillet into the pie shell, mounding apples in the middle. Dot with butter. Cover with top layer of pastry, seal edges and crimp. Brush with egg wash. Cut small steam vents in the top of the pastry. Bake for 15 minutes. Reduce oven heat to 350 F and bake for another 30 to 40 minutes or until crust is golden, apples are tender and juice is bubbling. If pastry begins to brown too quickly, cover with a sheet of parchment paper.
Lucy Waverman