happy official fall!!!!!!
i cannot contain my excitement. the pumpkins are on the front porch, the sweaters are out & the apple pie is in the oven. it is going to be a magical season my friends. soon the leaves will start changing & we can sip on all the hot apple cider our hearts desire! we are off to prince edward country this week for a little fall weekend getaway at the drake devonshire. however, before we are off i had to celebrate the arrival of fall with a pie!
today i am partnering with wüsthof canada to bring you the most delicious apple + sage pie. as you know by now, i love mixing savoury herbs into my sweet baked goods. they always pair so well together. once fall comes around, sage is my herb of choice. it has such a distinctive flavour that pairs perfectly with the naturally sweet apples.
to create this pie, i used wüsthof's classic ikon 8" chef's knife. it is the perfect multi purpose knife for both cooking & baking. i use a cook's knife for just about everything.. slicing, mincing, dicing & so on! even to clean cut pie dough so i can create beautiful lattice designs & braids. all of wusthof's knives are made in germany with a ergonomic handle design perfect for both the home cook & professioal chef. guess what?! i will be giving away one of these beautiful knives over on my instagram next week! be sure to keep an eye out. with the holiday's coming up, you are going to need a top knotch knife in your kitchen!
ingredients
for the sage pie dough
- 3 cups all purpose flour, sifted
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, cold & cubed
- 1/3 cup shortening, cold
- ½ cup ice water
- 1 egg, whisked with 1 tablespoon of water for egg wash
for the apple filling
- 5-6 cups sliced apples
- 3/4 cup light brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
directions
for the sage pie dough
- in a large mixing bowl stir together the flour, sage & salt.
- add the butter & shortening. using your hands or a pastry cutter, work the fat into the flour until a pea-sized crumb mixture is formed.
- add the ice water 1 tablespoon at a time until the mixture begins to come together.
- shape into two even discs, wrap in cling wrap & refrigerate for a minimum of two hours.
for the apple filling
- in a large mixing bowl toss together the apples, brown sugar, nutmeg, cornstarch, salt, vanilla extract and lemon juice. set aside while you prepare the dough. drain excess liquids.
for assembly
- roll out one disc of dough to a 1/4 inch thick circle and transfer to a 9-inch pie plate. shape the dough & cleaning up the edges.
- add the apple filling and evenly distribute throughout the baking dish.
- roll out the remaining dough to 1/4 inch thick and create desired lattice top.
- brush the top with an egg wash & bake at 375 degrees for 50 to 60 minutes. if the crust begins to brown too soon, simply cover the top with foil.
- let cool completly to room temperature before slicing & serving!
