Le Gruyère AOP Apple Pie

120' 45'

Le Gruyère AOP brings a rich umami flavour to this classic apple pie. The tartness of the apples mixed with the soft nuttiness of the cheese is a great combination.

Pipsa Hurmerinta

Ingredients for

Note

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Pie Crust

300 g
white flour
20 g
sugar
0.5 tsp
of salt
150 g
Gruyère AOP grated
80 g
butter
3 tbsp
water

Apple Filling

1800 g
apple (sweet-sour tasting)
200 g
sugar
0.5 tsp
ground cinnamon
0.25 tsp
ground cardamom
0.25 tsp
ground cloves
2 tbsp
potato starch
1
egg
20 g
butter
1 tbsp
sugar

Preparation

Pie Crust

Combine all the dry ingredients in a bowl. Using your fingers, add the chilled butter in small pieces and combine until the dough is crumbly. Add cold water little by little until the dough comes together and forms a ball. Don’t overmix!
Form the dough into two discs and wrap in plastic wrap. Refrigerate for at least one hour.

Apple Filling

Peel, core and slice the apples. Mix the apples with the sugar, spices and starch in a bowl.
Preheat the oven to 190° C.
Grease a 25 cm pie dish with butter.
On a lightly floured surface, roll out each dough discs the size of the pie dish. Place one of the pie crusts into the bottom of the pie dish. Spoon the apple filling into the pie crust and cover with the other rolled out dough.
Using your fingers, pinch the dough around the edge to seal the top and bottom crusts.
With a knife, cut a couple of slits in the dough to allow steam to escape. Brush the crust with the egg wash and sprinkle with sugar.
Bake the apple pie for about 45 minutes.
Let cool almost completely before serving. Serve with vanilla ice cream.

Delicious to know

Keep all crust ingredients cold — especially the butter and water — to ensure a flaky, tender pie crust. Cold fat stays solid until baking, creating steam pockets that give your crust its signature layers.