LCBO Food and Drink Autumn 2016

SEASONAL  PIE À LA FROMAGE

Apple Pie WITH CHEDDAR CRUMBLE TOPPING

PASTRY Easy Butter Pastry (see Cranberry, Asiago & Walnut Galette, page 44) 1 Preheat oven to 400°F (200°C). 2 For pie, peel apples, core and thinly slice. They should measure about 4½ cups (1.125 L). Place in a bowl. In a separate bowl, stir flour with sugar and cinnamon. Gradually sprinkle over apples, tossing apples with your hands to evenly coat. 3 For crumble, stir flour with brown sugar in a bowl. Add butter and use your fingers to crumble together. Add cheddar and work in until evenly mixed. Press into clumps. 4 Using a lightly floured rolling pin, roll pastry on a lightly floured surface into a long rectan- gle, approximately 16 x 7 inches (40 x 18 cm). Lift and fit into 14 x 4½-inch (35 x 14‑cm) loose-bottom rectangular tart pan. Trim pas-

Apple crumbles are a beloved Canadian des- sert, as is a wedge of aged cheddar with a har- vest apple pie. Here they’re married in a juicy apple pie crowned with a golden cheddar crumble. How does that saying go? “What’s apple pie without cheese?” Just remind your guests they’re getting both the hug and the squeeze in every forkful. PIE 5 medium-size apples, such as McIntosh ¼ cup (60 mL) all-purpose flour 3 tbsp (45 mL) granulated sugar ½ tsp (2 mL) ground cinnamon CRUMBLE ½ cup (125 mL) all-purpose flour 2 tbsp (30 mL) packed brown sugar 3 tbsp (45 mL) room-temperature butter 1½ cups (375 mL) finely grated old cheddar cheese, about 4 oz (125 g)

try even with edge of pan. Place apples in crust, spreading evenly. Do not mound. Gen- tly press down and move slices to fill in any large gaps. Add cheese-crumble mixture, a handful at a time, to top of apples. It should look uneven. 5 Set on a baking sheet. Place in preheated oven. Immediately reduce heat to 350°F (180°C) and bake 40 minutes. Serves 4 to 5

WHAT TO SERVE Domaine Pinnacle Ice Cider LCBO 94094, 375 mL, $25.65 Calvados Boulard Pays d’Auge LCBO 296228, $49.95

46  FOOD & DRI NK AUTUMN 2016