Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Cancel Anytime
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99per week for the first 24weeks
Just $1.99per week for the first 24weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

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.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow the authors of this article:

View more suggestions in Following Read more about following topics and authors
Report an error
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies