Page 149 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Vermont Apple Pie

MAKES 1
(9- /23- )

, ! But it’s possible to make any pie
into a miniature beauty, or even a pie pop. This pie is particularly
tasty because it contains the perfect combination—slightly tart
Vermont apples laced with a touch of Vermont maple, topped with
Vermont cheddar, and tucked into a flaky Vermont butter crust (at

least I use Vermont butter). Whether you make it tiny or large, you
get the perfect amount of each ingredient in each bite.

FOR THE CRUST

Quick Puff Pastry (page 22) ¼ batch
FOR THE FILLING

tart apples, like Vermont’s 10
Crispin
Vermont maple sugar (if you
can’t find maple sugar, use ½ cup 110 g
brown sugar)

all-purpose flour 4 teaspoons 10 g

salt ½ teaspoon 3 g
FOR THE ASSEMBLY

finely shredded extra-sharp ½ cup 60 g
Vermont cheddar cheese

egg wash (1 egg whisked with 2 tablespoons/30 ml water)

Procedure for the crust
1
. Divide the dough into two pieces, one piece slightly larger than the
other. Roll the larger portion into a rough 11-inch (28-cm) round.
Line the bottom of a 9-inch (23-cm) pie pan with the dough, leaving

a slight overhang. Refrigerate for at least 20 minutes.
2

. Roll the second, piece of dough into a 10-inch (25-cm) round (you
want this to be slightly larger than a traditional top crust since it has