The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing. To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement. Now for the recipe:
New England Apple Pie with Pawlet Cheese and Lavender Caramel
1 batch of your favorite pie crust (enough for top and bottom), made with the following adjustments:
- replace flour with whole wheat pastry flour from Four Star Farms, plus extra for filling
- replace butter or shortening with Vermont Butter & Cheese Creamery unsalted butter
6 medium to large apples, of your favorite local variety (I used Gravenstein)
1 jar (7.75oz) Flowery Lavender Caramel Sauce from Spoonable
Pawlet cheese from Consider Bardwell Farm, enough to grate on top of crust
1 bottle (or two!) of Mystic Brewery’s Mystic Descendant
Make crust as usual, replacing the flour and butter or shortening. Peel, core, and slice apples. In a bowl, coat apples with about 2 tablespoons of the Four Star Farms flour. Put apples in bottom crust. Pour caramel sauce on top of apples. Cover with top crust. Grate cheese on top of crust. Bake at 375°F for about 40 minutes, until the crust is golden brown and sauce is bubbling. Let cool a bit. Open a bottle of Descendant, pour a glass, slice the pie, eat and enjoy!
Alyssa Persinger is the Bakery Manager at Formaggio Kitchen Cambridge.