Surprising Delight: Apple Pie with Le Gruyère AOP
As the holiday season approaches, many families cherish the warmth of traditions, gathering around the table to share love, laughter, and, of course, great food. This year, why not elevate your festive dessert game with an unexpected yet delightful twist: apple pie infused with Le Gruyère AOP cheese? According to Pipsa Hurmerinta, a renowned food creator, this luxurious treat could become a glorious centerpiece of your holiday spread.
"The apple pie is much easier to make than it looks. It turns out best if prepared a day before because the apples need some time to set and the crust is easier to cut when it’s not warm from the oven," Pipsa explains, emphasizing the importance of preparation for flavor perfection. This twist will not only surprise your guests, but the added secret ingredient will keep them guessing until you reveal the mystery.
Le Gruyère AOP, a Swiss cheese known for its unique, nutty flavor and rich history dating back to the 1100s, is typically associated with savory dishes, making it a surprising addition to dessert. “Yes, Le Gruyère AOP goes with everything,” says Pipsa with a confident smile. The combination of sweet, juicy apples and the luxurious, earthy notes of Le Gruyère AOP creates an irresistible flavor profile that will surely spark conversation around the table.
Le Gruyère AOP Apple Pie Preparation Tips Remember to prepare this pie a day in advance to achieve that perfect blend of flavors and a better-cut crust. Let’s dive into the recipe:
Pie Crust Ingredients:
- 3 dl all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/2 dl grated Le Gruyère AOP
- 80 g cold butter
- 3 tbsp cold water
Filling Ingredients:
- 1.8 kg apples
- 2 dl granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 2 tbsp cornstarch
- 1 lightly beaten egg for brushing
- 20 g butter for the pie pan
- 1 tbsp granulated sugar for garnish
Instructions:
1. For the pie crust, mix the dry ingredients in a bowl. Add the cold butter in pieces and rub together with your fingers until crumbly. Gradually add the cold water and mix just until the dough is smooth enough to form a ball—without over-kneading.
2. Shape the dough into two disks, wrap them in plastic, and refrigerate for at least an hour.
3. For the filling, peel, core, and slice the apples. In a bowl, combine the apples with sugar, spices, and cornstarch.
4. Preheat the oven to 190°C (375°F) and grease a 25 cm (10 inch) pie pan.
5. Roll out the disks on a floured surface to fit the size of the pie pan. Press one disk into the pan, add the apple filling, and cover with the other rolled-out disk. Pinch the edges to seal.
6. Cut small slits in the top to let steam escape, brush the dough with the egg, and sprinkle with sugar.
7. Bake the pie for about 45 minutes, or until golden brown.
8. Allow to cool before serving. Pairs wonderfully with a scoop of vanilla ice cream!
Did you know? Le Gruyère AOP, made from unpasteurized cow's milk, is aged for at least five months, building its rich character. Unlike many Swiss cheeses, it doesn't have holes, thanks to a hard pressing method during production. It’s versatile, perfect not only for cheese boards and fondue but also for creating remarkable sweet dishes like this apple pie.
This festive season, step out of the ordinary and make your gatherings memorable with this extraordinary dessert. With Pipsa's tips and the secret ingredient, your Le Gruyère AOP apple pie is bound to impress!
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