SUBMITTED BY: Danny Campo
A Thanksgiving favorite in our house. This savory pie is not your typical thanksgiving dish but it has great fall flavors with and added twist.
Ingredients for filling
1 Russet Potato, boiled until tender
1 Apple peeled , cored and sliced
6 Slices of bacon, cut in 1 inch pieces
1 cup Shredded, aged white cheddar
1/4 cup Unripened goat’s milk cheese
1 small Red onion, thinly sliced
Freshly ground black pepper
Ingredients for crust
2 cups All purpose flour
1 cup butter cut in cubes
1/2 cup Chopped pistachio nuts
1 tsp salt
8 Tbsp Ice water
To make crust combine flour, pistachios, salt and butter in a bowl. Using a fork, gently mash together until fully combined. Add water and mix together until all the flour in taken from the sides of the bowl and a dough ball has formed. Wrap in plastic and refrigerate for 1/2 hour.
On a floured surface, roll out dough until it is big enough to fit a 9 inch pie dish. Gently place dough in greased pie dish and set aside. ( This recipe will create a fairly thick pie crust )
Filling Pie- Sprinkle some grated cheddar into the base of the crust. Slice potato 1/4 thick and layer over the cheese, covering the entire base of the crust. Sprinkle remaining cheddar over potato and begin layering apple slices. Cover apple slices with bacon, goat cheese and onion then sprinkle with black pepper.
Place in a pre heated 375f oven and bake for 1 hour and 15 minutes.
Remove from oven and allow to cool slightly before serving.
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