Keeping With The Times

living, learning, and keeping with the times

Apple Pie with Cheesy Rustic Crust

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Yay for September and all the amazing apples it bestows upon us so that we may make apple pie with a *rustic cheddar cheese crust.

Sugar, salt, fat … yumm.

Apple Pie with Rustic Crust, Keeping With the Times, Autumn ApplesOur neighbours recently purchased a property that has a orchard on it! Seriously? A dream I tell ya … but anyway … I shouldn’t complain since I’ve become the lucky recipient of the overflow … and not only do I love the apples, I love the leaves that come with them.

Apple Pie with Rustic Crust, Keeping With the Times, Autumn ApplesSo what’s the first thing you do when someone gives you apples … well you take photos of course!

The following photo is so jam packed with goodness. Take a gander at that cupboard! It was my Mom’s … and it’s probably over 80 years old. She used it for diapers, baby powder, etc. so it’s always been known as The Diaper Cabinet. The Diaper Cabinet now sits proudly in my kitchen.

As well as holding important papers, and a few crafty items, it’s also a station for charging iPads and phones … Mom would have been amazed at the latter. We cut a tiny hole in the back for cords (I’m sure she wouldn’t have minded.)

Apple Pie with Rustic Crust, Keeping With the Times, Autumn ApplesThe blue bowl is Medalta, and the vase is from Anthropologie (a gift from my daughter). And then there’s Sunday Suppers … sigh. But I digress! On to the pie:

Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples

kk_Rain

Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples

kk_DayDreaming

I used my standard “never fail” crust and simply rolled some grated cheddar cheese into it …
… then I sprinkled some on top of the apples …
Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples… done …
Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples… done …
Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples… and done!
Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples… absolutely delicious!
Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples

These apples were tiny, so I simply cut them into quarters and removed the centre. I left the peel on since it was tender and would add extra fibre. As I worked, I sprinkled the apples with lemon juice to prevent browning.

For the pie filling:

  • 3 cups unpeeled apples, quartered (sprinkle with lemon juice to prevent browning)
  • 3/4 cup sugar mixed with 1 Tablespoon flour and 1/2 teaspoon cinnamon

I’ve raved about my pie crust before, but for those that haven’t heard about the best pie crust ever, here it is again:

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Apple Pie with Cheesy Rustic Crust
 
Ingredients
  • 1 pound lard
  • 5 cups flour
  • 1 tsp salt
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 2 tsp vinegar in water
  • 2/3 cup water
  • 1 egg, well beaten
Instructions
  1. Mix dry ingredients together and cut into lard.
  2. Mix vinegar, water, egg and beat until fluffy.
  3. Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
  4. Form into 5 or 6 discs and chill for 1/2 hour.
  5. Roll out the barrel, er dough, and make your pies!!
  6. **This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.
Notes
*Remember to add about 1 cup grated cheddar cheese to the dough and to sprinkle grated cheddar cheese on top of the apples before covering with the crust. Chewy, cheesy, goodness!

*Remember to add about 1 cup grated cheddar cheese to the dough and to sprinkle grated cheddar cheese on top of the apples before covering with the crust. Chewy, cheesy, goodness!

For my pie today, I did not make a bottom crust … i.e.: bottomless apple pie … sounds good right? Let me tell you, it was … .

If you haven’t been photo-bombed enough, and are craving a few more images, check out my Steller Story … so fun!

Apple Pie with Rustic Cheddar Cheese Crust, Keeping With the Times, Autumn Apples

How to Make Saskatoon Berry Pie

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There is nothing that says prairie like a good old Saskatoon Berry Pie!

I’ve raved about Saskatoon berries so many times and every time people ask me “well what are they like, are they like a blueberry?”

I can only say that to me, they just kind of look like one. Other than that, not so much. Others would disagree, and say they are very much like a blueberry.

What I can tell you is that they:

1. look like a blueberry

2. are a bit firmer than a blueberry

3. have tiny seeds somewhat like a raspberry

4. maybe they are similar to a wild blueberry

The Saskatoon Berry’s name is derived from the Cree word Mis-sask-quah-toomina, a word that sounds similar to Saskatoons. The Aboriginal people and early pioneers used Saskatoons as a staple food in traditional foods such as pemmican.

I practically grew up on them and so did my husband, and a summer would not be complete without at least one pie.

I will still pick any I find along the roadsides, but now I usually go to a Saskatoon farm where they are grown in an orchard setting. The domestic Saskatoons are quite a bit bigger, and more tender than the wild ones. But the key to a great Saskatoon pie is to not just mix them with sugar and throw them into a prepared crust. Years ago I discovered a fantastic recipe for pie filling which results in the most tender, mouthwatering Saskatoon pie ever! (Now for the disclosure: I mix two parts Saskatoons with one part blueberries, totally confusing, I know). But I’ve found that the combination is out-of-this-world. So for you folks who are lucky enough to have these berries, you’ll find my secret recipe at the bottom of this post.

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

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Saskatoon Berry Pie Filling
 
Ingredients
  • 2 cups fresh Saskatoons
  • 1 cup fresh blueberries
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 3/4 cup sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp butter
Instructions
  1. Combine berries, water and lemon juice.
  2. Mix the dry sugar with the cornstarch, and add to the berries.
  3. Cook over medium heat just until mixture thickens, and cornstarch has cooked.
  4. Add butter (don't forget!)
  5. Cool before placing into pie shell (recipe to follow).
  6. Set the oven to 425 degrees. Set the pie on the lowest rack and bake for 15 minutes. Reduce heat to 350 degrees and continue to bake 15 - 20 minutes longer.
  7. Cool before serving.

If you want to make a delicious pie crust that is easy, and will not fail – try this one, it’s a family favourite! The dough freezes beautifully (forever actually!). Just let it sit at room temperature before trying to roll it out!
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No Fail Pie Crust
 
Ingredients
  • 1 pound lard
  • 5 cups flour
  • 1 tsp salt
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 2 tsp vinegar in water
  • 2/3 cup water
  • 1 egg, well beaten
Instructions
  1. Mix dry ingredients together and cut into lard.
  2. Mix vinegar, water, egg and beat until fluffy.
  3. Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
  4. Form into 5 or 6 discs and chill for 1/2 hour.
  5. Roll out the barrel, er dough, and make your pies!!
  6. **This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.

Enjoy!

 

Rustic Pear Tart

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I’ve discovered a new go-to recipe for a dessert that is not only easy but definitely a 10 when it comes to the wow factor!

I had purchased some beautiful Bosc pears simply to photograph but when I was finished I had to find a way to use them up.

As luck would have it, I was asked to bring something to a housewarming party to help welcome some friends to the neighborhood. Aha! wouldn’t it be interesting to try making a pear tart…

I had a pleasant afternoon making this creation. It was snowing and chilly outside – warm and toasty inside. As the mouthwatering smells of butter and almond filled the house I felt so peaceful. Baking can be a form of meditation if you choose to make it so.

pear tart

Rustic-Pear-Tart

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Rustic Pear Tart
 
Ingredients
Butter Crust
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 8 Tbsp very cold butter
  • 3 - 4 Tbsp ice water
Filling (frangipane)
  • 1/3 cup almond paste
  • 2 tsp sugar
  • 2 Tbsp unsalted butter
  • 1 Tbsp flour
  • 1 egg
  • Pinch of salt
  • 3 large Bosc Pears
  • Lemon juice
Instructions
Butter Crust
  1. Cut the cold butter into the flour, salt, sugar mixture with a pastry cutter or food processor until the pieces of butter are no larger than a small pea.
  2. Add the ice water, blending with a fork until mixture starts to stick together.
  3. Form the dough into a disc and place it on a lightly floured counter top. Roll it out like a pie shell, using small dustings of flour to keep it from sticking. Place in the tart pan, patting it down and into the edges of the pan.
  4. Chill in refrigerator for 30 minutes.
Filling (frangipane)
  1. Beat together the almond paste and sugar.
  2. Beat in the butter.
  3. Add flour, egg, and salt, beat thoroughly until light and fluffy.
  4. Core and slice the pears into 1/8 - 1/4 inch slices, sprinkling lightly with lemon juice to prevent browning. I didn't peel the pears - the skins add to the visual appeal and are not noticeable when eaten (but of course you can peel them if you like). See below on how to easily cut and core the pear.
  5. Spread the almond mixture (frangipane) on the bottom of the crust.
  6. Arrange the pears in a circle, overlapping each one slightly.
  7. Bake for 30-35 minutes until the frangipane and crust are lightly browned.
  8. Remove from oven and brush with glaze.
Glaze
  1. In a small pot, heat 1/4 - 1/2 cup apple jelly until it has melted. Set aside and let cool slightly.

Rustic-Pear-Tart