Creamy Goat cheese topped with Grand Marnier, caramelized spice apples and roasted nuts.
All held together with a Maple syrup cookie crumb crust to offer up a perfectly blended bite.
All held together with a Maple syrup cookie crumb crust to offer up a perfectly blended bite.
As so many others, I’m sad to let go of our cherished Summer fun in the sun.
However, as I've mentioned in the past, the Autumn is hands down my favourite season.
However, as I've mentioned in the past, the Autumn is hands down my favourite season.
So many reasons and past experiences have brought me to this appreciation.
Certainly, apple orchards are a must at this time of year...
it just wouldn't be the same without this jaunt through the countryside.
Like Spring, the Fall season brings a certain element of vigour and an extra hop to my step.
This euphoric feeling gets transferred into my baking inspirations, albeit, detrimental to my hips.
This euphoric feeling gets transferred into my baking inspirations, albeit, detrimental to my hips.
Therefore, after one bite of my latest concoction, I new this pie was a real keeper.
Do try this pie with a combination of apples...you can't go too wrong by tweaking it.
APPLE spice caramelized Goat CHEESE pie
within a 9 inch baked pie cookie crumb crust
serves 8 portions
PRINTER VERSION
Do try this pie with a combination of apples...you can't go too wrong by tweaking it.
APPLE spice caramelized Goat CHEESE pie
within a 9 inch baked pie cookie crumb crust
serves 8 portions
PRINTER VERSION
INGREDIENTS:
(American measures)
APPLES - caramelized: (makes about 4 cups cooked down)
. 8 medium apples (from 3 varieties: McIntosh, Cortland, Golden Delicious), thickly sliced
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 1/4 cup Grand Marnier (or Triple sec)
. pinch of freshly grated Nutmeg
. 1 tsp. ground Cinnamon spice
CRUST:
. 2 cups cookie crumb (of choice)
. 1/4 cup melted butter
. 1/8 cup maple syrup (or mild honey)
FILLING base:
. 1/2 tube (~4oz. /150g) Goat cheese
Garnish:
. 1/4 cup roasted almonds, coarsely chopped
(American measures)
APPLES - caramelized: (makes about 4 cups cooked down)
. 8 medium apples (from 3 varieties: McIntosh, Cortland, Golden Delicious), thickly sliced
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 1/4 cup Grand Marnier (or Triple sec)
. pinch of freshly grated Nutmeg
. 1 tsp. ground Cinnamon spice
CRUST:
. 2 cups cookie crumb (of choice)
. 1/4 cup melted butter
. 1/8 cup maple syrup (or mild honey)
FILLING base:
. 1/2 tube (~4oz. /150g) Goat cheese
Garnish:
. 1/4 cup roasted almonds, coarsely chopped
PREPARATION:
APPLES - caramelized: (can be made up to a day ahead)
. Mildly melt the butter at MEDIUM heat. Add the sliced apples. Toss a few times before adding the brown sugar. Once, cooked down and caramelized (about 15 minutes) pour the Grand Marnier. Add and combine the grated nutmeg and cinnamon last. Remove the apple mix from the heat to cool at room temperature.
CRUST:
. Position oven rack in the center. Pre-heat the oven to 350F. Lightly oil a 9 inch pie plate.
. In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup. Pulsate until a fairly pasty-type crumble appears.
. Spread the crumb mixture into the buttered pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate.
. BAKE crust for about 15 minutes. Remove to slightly cool.
ASSEMBLY:
. On a slightly warm pie crust, place the chunks of goat cheese. Once it has softened, very gently spread throughout the bottom of the crust.
. BAKE for another 20 minutes. Remove and place the pie onto a metal rack. Immediately garnish and decorate the surface with the coarsely chopped almonds. Cool completely before serving.
So many more Fall inspired recipes are to certainly be created in my 'cucina'.
Stay tuned as I will soon divulge one of my favourite root vegetable and its several uses.
Stay tuned as I will soon divulge one of my favourite root vegetable and its several uses.
In the meantime, get into your kitchen and make this pie...just absolutely delicious.
If your hips are more forgiving...have a second piece without too much guilt ;o)
If your hips are more forgiving...have a second piece without too much guilt ;o)
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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