Ingredients

The following ingredients have 6 Servings
  • shortcrust pastry made with 1 tbl. pureed pumpkin, 2 tbl. of grated Landaff cheese, 1 tbl. of cider vinegar, 1 tbl. of buttermilk powder, and 1 tbl of corn meal (can adapt crust recipe given for my peach pie)
  • 1 ounce unsalted butter
  • 1 small cippolino onion, peeled and sliced
  • 3 tablespoons flour
  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 fresh sage leaves, minced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon fresh thyme leaves, no stems
  • 6-8 Large crisp Macintosh apples, peeled and sliced (Clarkesdales are great)
  • 5 tablespoons New England pure maple syrup
  • healthy splash of ale, preferably pumpkin (no more than 1/2 cup)
  • 3 ounces premium whole dried cranberries or fresh, cooked and sweetened
  • 1 piece of applewood smoked natural bacon, cooked and diced
  • 7 ounces Landaff cheese, or one similar, crumpled (use a little grated in the crust)
  • grapeseed oil for brushing
  • egg yolk, beaten
  • 1 tablespoon milk, optional

Instruction

  • Make a shortcrust pastry in which you add a tablespoon of pureed pumpkin and cornmeal to the mix. The recipe listed for my peach pie is what I adapted for this, if you need one. Do add the vinegar and buttermilk powder suggested. Line a pie plate with the bottom rolled out crust @1/4-1/3" thick.
  • Dredge the sliced apples in the flour seasoned with the spices, salt, sugar, and herbs.
  • In a saute pan melt the butter. Add the onions. Add the seasoned apples and cranberries. Immediately stir in the maple syrup and ale. Cook for 3-6 minutes just until the apples begin to soften. Remove from heat.
  • Brush the bottom of your well chilled pie crust lightly with oil. Add the apple mixture, diced bacon, and crumbled cheese to the lined pie plate.
  • Slice the 1/4 " thick rolled top crust into lengths to weave a lattice for the top. Once completed, brush the woven top crust with an egg yolk (thinned with milk if you like, or just plain yolk).
  • Bake in a 400 degree oven for 30-35 minutes until golden brown and bubbly. Let cool and serve warm.