Wednesday, September 8, 2010
Apple, Potato & Bacon Pie with Pistachio Crust
As harvest time comes around the great Canadian countryside is filled with apples, potatoes and succulent pork.
Earthy potatoes, sweet apples and smokey bacon pair extremely well with aged white Canadian cheddar, goat cheese and onion. The twist in this pie comes from the pistachios carefully massaged into the crispy, flaky, buttery crust which tenderly cradles all these amazing ingredients.
The results will surprise you with a symphony of melding flavors and textures, making it very difficult to have only one slice.
1 Russet Potato, boiled until tender
1 Apple peeled , cored and sliced
6 Slices of bacon, cut in 1 inch pieces
1 cup Shredded, aged white cheddar
1/4 cup Unripened goat's milk cheese
1 small Red onion, thinly sliced
Freshly ground black pepper
2 cups All purpose flour
1 cup butter cut in cubes
1/2 cup Chopped pistachio nuts
1 tsp salt
8 Tbsp Ice water
To make crust combine flour, pistachios, salt and butter in a bowl. Using a fork, gently mash together until fully combined. Add water and mix together until all the flour in taken from the sides of the bowl and a dough ball has formed. Wrap in plastic and refrigerate for 1/2 hour.
On a floured surface, roll out dough until it is big enough to fit a 9 inch pie dish. Gently place dough in greased pie dish and set aside. ( This recipe will create a fairly thick pie crust )
Filling Pie- Sprinkle some grated cheddar into the base of the crust. Slice potato 1/4 thick and layer over the cheese, covering the entire base of the crust. Sprinkle remaining cheddar over potato and begin layering apple slices. Cover apple slices with bacon, goat cheese and onion then sprinkle with black pepper.
Place in a pre heated 375f oven and bake for 1 hour and 15 minutes.
Remove from oven and allow to cool slightly before serving.
Prep time 1 hour
Cooking time 1 hour and 15 minutes