Apple and Cheese Galette with Cumin Seeds

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Cumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese and apples go great together too, they pair nicely in a pie, so why not let all three of them play together. The first rendition of this pie was good, but not great, it was in slab form so right off the bat there was too much pastry and not enough apples. It also wasn’t sweet enough, I’m always pulling back on the sugar in recipes so that things won’t be overly sweetened, but this pie needs it or it’ll end up a little savory. So now this pie is a winner with the changes I’ve made, it’s piled with fruit, minimal crust, a little less cheese and more sugar. Sweet spiced apples with a little earthy body from the cumin seeds and then a crisp cheese crust when you get to those final bites of the pie really complete it.

 










Apple and Cheese Galette with Cumin Seeds


Ingredients

  • Favorite pie dough recipe enough for the bottom of a 9” pan
  • 3 lb of apples, green and red
  • 1 c brown sugar
  • ¼ c flour
  • ½ tsp. cumin seeds, toasted and crushed
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • egg wash
  • 3 oz grated cheese, comte, gouda or cheddar

Directions

  1. Prepare your favorite pie dough recipe and let it chill while making the filling.
  2. Preheat the oven to 350F.
  3. Peel, core and slice the apples, put them in a large bowl with the brown sugar, flour, cumin, cinnamon and salt, toss together.
  4. On a floured surface roll out the pie dough, I like mine thin, maybe a bit too thin but it’s a lot of apples to fit in one pie. Fold the dough into quarters to help transfer it to a baking sheet before filling.
  5. Dump all of the apples into a large mound on top of the pie dough leaving 2-3 inches around the perimeter. Fold the edges up around the filling and pat down the apples a little arranging a few slices if necessary.
  6. Brush the edges of the pie with an egg wash and sprinkle on the grated cheese.
  7. Bake at 350F for 1 hour or until the bottom of the pie is brown, check it by peeking underneath with a big spatula. I recommend letting it cool a little before serving so the juices have a moment to tighten up.

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