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Ingredients
Butter2 tbsp
Leek2, cut in half and thinly sliced, white and light green parts only
Whole-Grain Mustard1 tbsp
Honey2 tbsp
Thyme1 sprig fresh leaves, chopped
Black Pepper1/8 tsp freshly ground
Apples3, core removed and cut into ¼” rings (Braeburn are especially good here)
Ella’s Perfect Pie Crust1 recipe
All-Purpose Flour2 tbsp for dusting
Goat Cheese2 oz
Eggs1, lightly beaten
Steps
- Preheat oven to 375°F. Heat the butter in a skillet over medium heat. Add the leeks and sauté until they begin to caramelize a round the edges, about 6-8 minutes. Set aside to cool.
- In a medium bowl; mix the mustard, honey, thyme and black pepper. Whisk to combine. Add the apples and toss to coat. On a floured surface, roll out the pie crust into a 14x10 rectangle. Sprinkle the flour evenly over the dough. Crumble the goat cheese over the crust, leaving about a 2-inch border around the edges. Scatter the cooked leeks over the goat cheese. Layer your apples on top. (I like to do this in a completely unpredictable pattern so it’s not too fussy.)
- Fold the edges of the dough over the apples in a free-form fashion. The more creases and edges, the more delicious flaky crust you’ll enjoy. Using a pastry brush, brush the dough evenly with the egg. Place in the oven and bake for 50-55 minutes or until the apples are tender and the crust is a golden brown. Enjoy for breakfast, lunch, or dinner with a delightfully bitter salad of radicchio, frisée, and endive.
- Enjoy!
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