Menu

Umami Apple Pie

  • Details
  • Related Items

umami-apple-pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. Our second preview features this exceptional umami apple pie, which uses white cheddar in the crust for another delicious sweet & savory pairing.

From the Author: “One issue I have with apple pies is that the apples are not soft and juicy enough. To avoid that, I use several different kinds of apples, some hard and some soft, and precook them for a few minutes to just soften.”

The Flavour Principle: Enticing Your Senses With Food And Drink is the November 2016 selection for the World Spice Cookbook Club. The Flavour Principle is currently available for purchase at amazon.com.

Recipes from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Photography © Ryan Szulc. Published by HarperCollinsPublishers Ltd. All rights reserved.


 3 Comments

  1. Lee Mosher says:

    We made this pie for our 2016 Thanksgiving dessert. We added 1 tablespoon of Kashmiri Garam Masala. It turned out to be the best apple pie we’ve ever had. This was also my first apple pie, so this was a great experience.

    The crust was very flaky but held together perfectly when we sliced into he pie. The filling had the perfect density. It was amazing. Because of my oven temperatures, I placed the parchment ontop of the pie 20 out of 30 minutes during the 350 degree baking to prevent overbrowning the crust. I made this decision becuuase the crust looked almost perfect during the first stage of baking at 425 degrees.

    I also went on utube to learn how to create the perfect pie crust so I knew exactly what the dough should look at at each stage. Great help for someone who has never made an apple pie.

    In the end, our pie looked exactly like this photo! Thanks for posting this awesome recipe.

    • Sherrie says:

      You’re very welcome! We love using Kashmiri Garam Masala with apples. (Poudre Douce, too.) And you certainly can never go wrong with apple pie…

  2. Linnea Hirst says:

    I’ve used Gravensteins for years, always soft, always juicy, never turns to applesauce. They’re so important in our family that we’ve planted a G tree!

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Piment d’Espelette Fish Stew

This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …

Pacific Seafood Seared Scallops

We have exciting news! Our Pacific Seafood blend has been reformulated using bright notes of citrus and lemongrass;  this Pacific Seafood blend incorporates flavors from the Pacific Northwest all the way to Thailand.  Using a …

tea rub chicken

Tea Rubbed Roast Chicken

This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly… The meat is moist and delicious, the pan sauce otherworldly, and all of the components …

Mummy’s Nutty Saffron Rice

  If you’re looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It’s easier to make than you might think…but you don’t have to let anyone …

Quatre Epices

Despite it’s name, which means “four spices” in French, this blend never seems to keep strict count on the number of its ingredients. Quatre epices can be used in both savory and sweet dishes. Often …