Apple Gruyere Pie
Sweet and savory, this Apple Gruyere Pie is a delicious twist on your classic apple pie. With Gruyere baked into the flaky, all butter pie crust and apples lightly spiced with cinnamon and just a dash of nutmeg, this pie will have you going back to the dish for another bite. Yields 10-12 servings or 1 x 9″ pie
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
60-70minutes 4-24hours
Servings Prep Time
10-12servings 30minutes
Cook Time Passive Time
60-70minutes 4-24hours
Ingredients
Gruyere Pie Crust
Apple Gruyere Pie
Instructions
Gruyere Pie Crust
  1. In a large bowl, whisk together the flour, salt, and grated Gruyere cheese. Using your fingers, rub in the butter until you’re left with mostly pea-sized chunks covered in flour and a few larger chunks as well. Using the tip of a knife, mix in the vodka and the apple cider vinegar. Add the ice water 1-2 Tbsp at a time and stir with the tip of the knife until large chunks begin to form and the dough begins to come together until you can press it into a ball using your hands.
  2. Divide the dough in half and shape into a disc by forming into a ball and using your palm to flatten it. Wrap in plastic wrap and allow to chill in the refrigerator for 30 minutes to overnight.
Apple Gruyere Pie
  1. While the dough is chilling, prepare your filling. In a large pot, stir together the 1 inch chunks of apple, lemon juice, cinnamon, nutmeg, salt, sugars, and vanilla until the apples are evenly coated. Cook the apples on the stove over medium heat, stirring occasionally, for 15-20 minutes until the apples are tender with just a little bite left to them. Whisk together the corn starch and water and pour into the pot with the apple filling. Allow to cook for another minute. Remove the filling from the heat and transfer to a large dish. Cool at room temperature for 30 minutes before transferring to the fridge or freezer to cool completely.
  2. Preheat the oven to 400°F and lightly grease a 9″ pie dish (1.5″-2″ deep). Place a large baking sheet on the bottom rack of the oven.
  3. Lightly flour your work surface. Roll out the first half of the dough until it is about 1/4″ thick and larger than your pie dish. (If you make it a little bit thicker that’s okay, just add an extra 10-15 minutes to the bake time later and cook until the crust is baked through.)
  4. Roll the dough onto your rolling pin and transfer to the prepared pie dish. Gently press the dough into the bottom edges being careful not to stretch it. Trim any excess around the top
  5. Pour the filled apple filling into the pastry lined pie dish. Cut 7 grams of butter into small pieces and dot over the top of the filling. Set aside while you roll out the top crust.
  6. Lightly flour your work surface and roll out the second half of the dough until it is about 1/4″ thick. Trim the circle or cut into thick strips and place the dough over the top of the filling, crimping as desired (a fork always works great, if you have a fluted pie dish, trim the dough around the edges until it overhangs just a bit, fold under somewhat tucking the dough into the sides of the dish and crimp, following the shape of the dish).
  7. Chill the pie in the freezer for 10 minutes or in the refrigerator for 30 until the dough is firm and cold. Whisk together 1 egg and 1 Tbsp of water and brush over the top of the pie. Sprinkle the 25 grams of grated Gruyere over the top. Using a sharp knife, cut a couple of slits in the top pastry so that the steam has room to escape.
  8. Place the pie on the preheated baking sheet and bake on the bottom rack of the oven for 40 minutes. Lower the temperature of the oven to 350°F and transfer the pie and the baking sheet to the middle rack. Continue to bake for an additional 20-30 minutes, until the pastry is cooked through and the filling bubbles underneath.
  9. Remove the pie from the oven and cool on the baking sheet on a wire rack for 3 hours or overnight. Slice and serve!

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