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Apple & Brie Pie

For more than one holiday, my sister and I have wrapped a small round of brie (to bake) in puffed pastry. Before it’s wrapped, we top the brie with walnuts, dried cranberries, and honey. It’s served with (buttery) crackers, and it’s amazing. One could lighten it up by serving it with some apple slices or celery… You do you. Naturally, due to my butter inclination, it lead to that would make a good pie.

2 – Pie Crusts, homemade or store bought

5 medium Apples (up to 7 small), peeled and sliced about ½ inch thick

Juice of 1 Lemon

1 Tbsp Flour

2 Tbsp granulated Sugar, plus more for sprinkling

3 Tbsp Brown Sugar

1/2 tsp Cinnamon

1/8 tsp Nutmeg, freshly grated

1 Tbsp Honey

1 sprig fresh thyme, finely chopped (or small leaves striped from stem)

1/2 cup dried Cranberries

5 oz. Brie cheese, diced into ½ inch cubes

2 oz. White Cheddar, shredded

1/2 cup Walnuts, chopped

1 Egg white + 1 splash water, for egg wash

Preheat the oven to 375º.

Blind bake 1 pie crust in a baking dish 10-12 minutes. (Blind bake means to pre-cook the crust, without filling using pie weights, rice or dry beans in parchment paper set on top of the crust.) Set aside.

Meanwhile, place apple slices, lemon juice, flour, granulated sugar, brown sugar, cinnamon, nutmeg, thyme, and cranberries in a bowl.

Gently toss until all is mixed well. In the pre-baked crust, evenly distribute apple mixture and brie pieces. Cover the apple and brie filling with an even layer of shredded cheddar cheese. Next place an even layer of chopped walnuts over the cheese.

Carefully lay the second pie dough (in a pattern or not) over the top of the layered pie filling.

Side note: My inspiration for the diamond pattern came from the latest issue of Martha Stewart’s Living Magazine:

(If you do not have a pattern, cut a few slices in the top of the dough to release steam.) With a pastry brush (or spoon), lightly cover the pie dough with the egg wash, and sprinkle with sugar.

Bake for 30-35 minutes, until cheese is oozy, crust is browned, apples are softened but still a little firm, walnuts are toasted, and flavors are melded.

Let stand 10-15 minutes. Serve warm.

…Or at room temp.

…Or for breakfast the next day.

…(Because I can easily eat cheese, crackers and fruit for breakfast. Same thing?)

Pumpkin Cheesecake

I really wish I could take credit for this recipe. I’ve been making it for so many years that it feels like mine. I mean when you’ve had something be a part of your holiday traditions longer than your children, that’s got to be something. And as often as I like to put my own twist on things, this recipe remains untouched – because it’s perfect every time, just the way it is. It’s creamy and luscious and sweet and seasonal with the pumpkin… so without further ado: From Better Homes and Gardens’ Test Kitchen Favorites:

As organic as possible: (ok, there’s my twist)

1 1/2 cups graham cracker crumbs (about 20 squares)

1/3 cup sugar

3 Tbsp butter, melter

2 – 8 oz packages cream cheese, softened

1 cup half-and-half or light cream

1 cup canned pumpkin

3/4 cup sugar

3 Tbsp all-purpose flour

1 1/2 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

4 eggs

1 – 8 oz carton dairy sour cream

1/2 tsp vanilla

  1. For crust, combine crumbs, the 1/3 cup sugar, and melter butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in a 325°F oven for 5 minutes; set aside.
  2. For filling, in a large mixing bowl beat cream cheese, half-and-half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
  3. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 325°F oven for 1 hour or until center appears nearly set when gently shaken.
  4. Combine the sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
  5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours up to 24 hours. Makes 16 servings.

To store cheese cake: Cover tightly with plastic wrap. Chill in refrigerator for up to 3 days. Or seal a whole cheesecake or individual pieces in a freezer bag, in an airtight container, or wrapped in heavy foil. Freeze a whole cheesecake for up to a month and pieces for up to 2 weeks. To serve, loosen the covering slightly. Thaw a whole cheesecake in the refrigerator for 24 hours. Thaw individual pieces at room temperature 30 minutes.

You’re welcome! Have a great weekend!