The smoky cheese, the crisp apples, the delicate and flaky crust, the slightly sweet brown sugar with butter, and the hint of rosemary all add up to the perfect pie to serve with this whisky.
Phyllo dough has been my difficult friend. I love the buttery layers that melt in my mouth with every bite. I don't love the way it dries out so quickly, breaking into pieces. Well, I've learned something. These thin layers can dry out and break and still be beautifully tasty when baked. All they need is melted butter to fuse them together.
I confess that at the time I made this, I didn't own an apple corer. I have since spent the $10.00 it took to own one. It was worth it. After thinly slicing my apples on a mandoline, I tried removing the centers with a shot glass (it doesn't work), and then an orange juicer (it was tedius), I settled on using a knife.
Combine cheeses, egg yolk, and smoked salt in a bowl. Set aside.
Melt butter in a skillet and add brown sugar. Add rosemary and apples. Saute until the brown sugar bubbles and the apples are al dente. Sprinkle with smoked salt.
In a separate container, melt butter. Use this butter generously between phyllo sheets. Let the edges hang over the sides. They will be folded over the top later. Save some butter for the top layer.
Use the cheese as the bottom layer of the pie.
Layer apples on top of the cheese mixture.
Bend the hanging phyllo over the top and brush with butter.
Add more layers of phyllo to the top, brushing butter onto each layer.
Gently tuck the edges into the pie plate. Keep buttering. Bake at 400 degrees for 40 minutes, or until the top is crispy and golden brown. Serve with your favorite Scotch.
I doubled this recipe to make multiple pies. This is what's seen in my pictures. The following ingredients make one 9 or 10 inch pie.
- 8 oz mascarpone
- 4 oz smoked Gouda
- 2 small or 1 large egg yolk
- 1/2 t smoked salt
- 1 each of 4 different apples; I used Granny Smith, Pink Lady, Braeburn, and Fiji
- 3 T butter
- 1/4 C brown sugar
- 1 T rosemary
- 1/2 t smoked salt
- phyllo dough; approximately 8 sheets on bottom and 4 on top
- 1 stick butter