Apple Pie with Crème Fraîche and Black Pepper
What you will need:
Granny Smith Apples...2 ½lbs.
Sugar...about ¾ cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Black Pepper...¼ tsp. (freshly ground, if possible)
Calvados or Brandy...¼ Cup
Crème Fraîche...½ cup click here for recipe
Milk...about 1 Tbsp
Putting it together...
- Preheat oven to 4250F
- Place 1 pie crust in pie pan
- Peel, core, and cut the apples into ¼ inch slices (you may also cut them into cubes, if you like; I've done it both ways
- Place them in a bowl and add ¾ cup of sugar, lime juice, salt, pepper, and flour
- Toss to coat the apples evenly
- Add the Calvados and the crème fraîche
- Toss to mix well
- Cover and let set at room temperature for 20 minutes
- Taste the mixture and add sugar if necessary
- Transfer mixture to the prepared pie pan and distribute evenly
- Brush the edge of the dough with milk and place the second crust on top and seal
- decoratively crimp the edge
- Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar
- Cut 3 vents in the top of the crust
- Place on a baking sheet and place in oven
- Bake for 15 minutes, then reduce heat to 3750F, and bake for an additional 55 minutes
- Crust should be crisp and apples tender when pierced with a knife
- Remove from oven and allow to cool 30 minutes
Recipe courtesy of Michael Kalanty of the California Culinary Academy
This is a pie I first made about 11 years ago and after that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.
Originally published as... Apple Pie with Crème Fraîche and Black Pepper