- 2 cups White Sugar
- 2 cups Brown Sugar plus 1/2 cups water
- 1 stick Butter
- 1 cup Cream
- 2 Tbs. Cinnamon
- 2 1/4 tsp Nutmeg
- 1 Lemon juiced and strained
- 1 dash Salt
- 1/2 cup Flour
- 1/2 cup Water
- 22 Granny Smith Apples peeled and sliced
- 1 1/2 lbs. Soft flour
- 2 sticks Salted butter, cold cut in 1/2" dice
- 1/2 lb. Lard - cold
- 8 oz. Cold Water
- 2 sticks Butter
- 1 1/2 lbs. Grated Sharp Cheddar Cheese
- 4 oz. Grated, Parmesan Cheese
- 1 1/2 pints Flour
- 1/2 tsp Salt
- 1/4 tsp Cayenne
1. Place sugars, butter and 1/2 cup water in a large heavy bottom pot, cook to 275 degrees.
2. Stir in cream - add lemon juice, salt and spices
3. Return to a boil and add apples.
4. Cook until just tender - strain - return all juice to the fire and bring to a boil.
5. Reduce by half
6. Whisk ½ cup flour and 1/2 cup water together until smooth and whisk into boiling syrup. Strain to remove any lumps.
7. Re-add cooked apples, cool in a shallow pan.
When cooled place in covered container and refrigerate.
Short Dough Method:*
1. Place flour in cold mixing bowl with the paddle.
2. Mix in lard until incorporated on 2nd speed.
3. Mix in butter, stopping to mix by hand occasionally. Be careful not to over mix.
4. Quickly mix in cold water.
5. Portion into approximately 1 lb. discs, dredge in flour, wrap and freeze.
* Note: Crust must be rested 6 hours before rolling.
Cheese Straw Dough Method:
1. Cream butter, add cheeses
2. Stir in dry ingredients.
3. Portion into approximately 8 oz or 1/2 lb balls, flatten, wrap in plastic and refrigerate.
To Assemble Pies:
1. Grease pie tins (4” disposable aluminum) and line with parchment, butter the creases.
2. Roll short dough for the bottom crust and line the pans, overlapping the edge by 1/2" at least.
3. Refrigerate crust a few minutes if the dough is soft or the kitchen hot.
4. Fill each crust with cooled apple filling (10 ounces weight) mounding it up in the center - refrigerate.
5. Roll cheese straw dough between 2 layers of plastic wrap and cut to fit pie tins.
6. Take the pies from refrigeration, egg wash the edges and top with the cheese crust. Fold and roll the edges up over the top crust. Cut 4 slits in the top. Refrigerate. May be frozen.*
Place pies in a 400 degree convection oven on the bottom shelf in a lined pan or large pie tin.
Cook until brown and bubbling - about 25 minutes.
Remove from the pan and place in the center of a 9" round. Cut one 1/4 wedge and separate it by 1/2" from the rest of the pie. Place 1 scoop vanilla ice cream on top.
Recipe Courtesy of Executive Chef and Co-Owner Tenney Flynn of GW Fins, New Orleans. Chef Tenney Flynn offers guests at GW Fins’ the absolute finest and freshest seafood that is available from all corners of the world, as well as from the Gulf. This experience has enabled him to develop extraordinary, palate-dazzling creations at GW Fins. Chef Flynn’s cooking techniques provide a showcase for these fine ingredients by optimizing their wonderful flavors and textures. This has served him well, as he has received a great deal of national and local media attention in publications such as The New York Times, Travel and Leisure, Food & Wine, Southern Living and a four bean rating in the Times Picayune. For more information, please visit www.gwfins.com.