Apple Pie With Havarti Crust Michael Symon Recipes

PECAN TASSIES

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.
• For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
• When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
• To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
• Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
• Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
• (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

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 HAVARTI CRUST (MICHAEL SYMON)

Steps:

• PREPARATION Before you begin, make sure all of the crust ingredients, the bowl and the food processor are as cold as they can be. In the chilled bowl of the food processor, combine the flour, sugar and salt. Pulse a few times to mix. Add the chilled, cubed butter. Pulse until small crumbs form, then pulse in the shredded Castello® Aged Havarti cheese. Begin to add the ice water, 4 tablespoons at first and then 1 tablespoon at a time until a dough mass forms. (You may not need all of the water, just make sure the dough is not sticky.) 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 the oven to 375°F. 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 evenly with the edge of the pie plate. Place the second pastry round over the filling, trim any excess, then 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. Sprinkle with the 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). Return the pie to the oven and 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. Recipe Courtesy of Michael Symon.

BASIC PIE DOUGH FOR APPLE PIE

Steps:

• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.