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 *

South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …

Michael’s Boeuf A La Bourguignonne

Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …

French Macarons

Food is considered by the French to be one of life’s greatest pleasures. Béatrice Peltre celebrates that with her beautiful blog and cookbooks. Her latest cookbook, My French Family Table, focuses on everyday foods that …

Chocolate Chili Chess Pie with Liquored Pie Dough

When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …

steves drumsticks

Steve’s Sweet and Spicy Drumsticks

We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil …