Apple Pie With Havarti Crust Michael Symon Recipes

GRILLED APPLE CRISP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
• Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
• (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)

APPLE PIE WITH AGED HAVARTI CRUST

Steps:

• Before you begin-make sure all of your crust ingredients are as cold as they can be. This includes the butter along with the bowl and blade of the food processor.
• In the chilled bowl of your food processor, combine the flour, sugar, and salt. Pulse a few times to mix then add the chilled, cubed butter. Pulse until small crumbs form then pulse in the shredded cheese. Begin to add the ice water, 4 tablespoons at first then 1 tablespoon at a time after until a dough mass forms. You may not need all of the water-we don't want sticky dough. Turn the dough out and gently bring it in to a ball without overworking it. Cut it in half then flatten each ball in to a disk. Chill the two disks for at least an hour.
• Preheat your oven to 375 degrees F.
• For the apple filling: In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the cream and toss to coat. Set aside.
• After the dough has rested, keep one piece chilled while you roll out the other. Lightly flour a work surface. Roll out one piece into a 13-inch round. Brush off any excess flour. Line a 10-inch pie plate with the pastry round. Roll out the remaining pastry into a 12-inch round.
• Transfer the filling to the pastry-lined pie plate and dot with the butter. Trim the edge of the pastry even with the edge of the pie plate. Place the second pastry round over the filling, trim any excess and seal and crimp the edges. Cut small slits in the top and a small x in the middle, brush with the egg yolk and cream mixture and sprinkle with the raw/turbinado sugar.
• Place the pie on a rimmed baking sheet. Bake for 45 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Bake until the fruit is tender and the filling is bubbly, about 30 minutes more. Cool on a wire rack for at least 1 hour, if you can wait!

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.