It’s 40F this morning. I think I have hypothermia, or hypochondria.. hypo-IHateWinter anyhow.
We went out for a drive yesterday to see the fall colour – FAIL! What’s happened this year?! It’s seriously the worst fall I’ve ever seen! We stopped at an apple and pumpkin stand and bought some apples. Crispin’s as big as my head and Northern Spy. I have NEVER seen apples that big, not even in Texas! They were delicious too and I struggled to finish mine – the worlds first never ending Apple.
I truly enjoyed bunging my apple core into bushes too! I’m not a litterbug but I make an exception for fruit peels and cores. I see myself as a modern day Johnny Appleseed or something.
I’ve never seen Northern Spy apples before but the sign said great for cooking so I decided to buy some and bake an apple pie.
I am very impressed with them. They’re a fabulous tasting apple and hold up well in cooking. I will definitely be looking for them again. They’re not common in NY – this is the first time I’ve seen them but I can’t recommend you look out for them enough.
I didn’t buy any pumpkins because ‘im indoors is a big fat meany. I was looking and then I burst out laughing and nearly fell over. I blurted out that I was going to carve faces on them and call them Trumpkins.
Just so you know, I’m not funny and we don’t need politics on the doorstep where people can get aerated over my shittery.
So Apple Pie. Well, the best laid plans of mice and men and Britchys.. tend to stray from the beaten path!
I decided to make my cream cheese pastry and add a dash of cinnamon and nutmeg to oomph it up. This is a fab recipe BTW. It’s flaky and crispy and holds together well. Pretty much idiot proof in fact and I should know!
The apple pie got transmogrified slightly into an apple pie with a cheesecake layer. Thankfully I stopped thinking before it had a red velvet layer too because honestly, sometimes I don’t know where to stop. Hard to believe I know..
But here’s my recipe. It’s extremely quick to knock up. The longest bit was peeling and slicing the apples!
Apple Cheesecake Pie
2 sticks (8oz) salted butter
1 8oz pkg full fat cream cheese
3 cups All Purpose flour
1/2 tsp cinnamon
1 tsp nutmeg
Iced water as necessary
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all purpose flour
4 medium (4 cups) apples, peeled, sliced into thin even slices
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Heat oven to 375°F.
Combine all crust ingredients except ice water either by hand or in a food processor until it resembles fine crumbs. Add ice water a little at a time until the dough comes together and forms a ball.
Cut dough in half and set one half aside. You can use that for a second pie or freeze. It freezes beautifully. Roll out the half you’re using and use it to line the bottom of 10-inch pie dish and prick with a fork.
Bake 10 – 15 minutes and set aside.
Combine all the cheesecake ingredients and beat until smooth. Spread mixture over crust.
Peel, core and slice apples and sprinkle with the sugar, cinnamon, nutmeg and toss to coat. Arrange apples in a circle pattern over filling.
Bake for 1 hour or until the middle is almost set.
Cool completely before eating.
I used Northern Spy apples for the first time and they were fabulous. I’m a convert. I’ve never had them before but they were amazing.
I use this cream cheese pastry a lot. I flavour it with ginger for pumpkin pie. I use vanilla and almond as well depending on what I’m making, it’s a lovely crisp pastry and adding a little extra flavour works beautifully.
I also use it for savoury pastry adding a teaspoon of celery seed and/or a teaspoon of mustard. I’ve added a lot of savoury flavours come to think of it!