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This Baked Brie Apple Pie is the perfect marriage of a sweet Baked Brie and Cheddar Cheese Apple Pie… but without the cheddar! If you’ve never tried a little cheese in your dessert, it’s time to dive in.
Ok. So this is not a Skinny Saturday post. Clearly. But I thought I’d tell you about tonight’s run anyway. Just for kicks and giggles.
So I want to lose about 2 lbs by Friday. I don’t care if it’s just water weight and a really good fluctuation, and I’m back up on Saturday. I just want that scale to show 2-dang-lbs less on Friday morning than it showed me today. And I really don’t think that’s too much to ask. I really don’t.
Anyway. In an effort to make that happen, I decided to start running again today. I decided not to care that my left foot hurts. Or that my right ankle hurts. Or that it’s still just barely chilly enough that I wheeze afterwards. Or that I can hear my knee crunch (gross, right?). Or that all of my spandex-y running clothing (which was loose on me last summer) relentlessly clings to my muffin top. I just don’t care anymore!!!
I’m so ready to feel skinny again that I can taste it (and it tastes like Baked Brie… but we’ll get there in a moment).
But I do feel sort of bad for all of the innocent bystanders who have to witness my fat-girl-running-phase. I mean, I know it’ll pass. I’ve been through it before. But even though it’s a little funny to hear about, it’s really not something you want to actually see with your own eyeballs.
Especially because it turns out I’m the world’s worst running clothes shopper. I bought a pair of yoga pants a few weeks ago. I tried them on when I got home, and they passed the easily-fit-over-my-muffin-top test just fine, so I went ahead and tore the tags off. What I failed to notice at the time, is that they are in fact bell bottom yoga pants. And a little too short at that.
So. I’m running. wheezing. and limping.
And my bell bottom yoga pants were flapping in the wind.
It was surely a visual treat for every car that drove by.
Regardless… I’m a runner again. And it feels really good for right now (even though my foot might disagree with me in the morning).
And to my dear local friends… you may want to avert your eyes for a month or two. And don’t judge me for running in bell bottoms. It’ll likely happen again.
Ok. So we need to balance out all this running/calorie burning/skinny/nonsensical talk with a mama-jama-hella good pie.
Ohhhhhhhhhh, this pie is so good. I am really into Brie right now (here and here), and this pie is like Baked Brie on a mission gone rogue.
If you eat cheddar on your apple pie, you already have an inkling of how yummy this dessert is. And if you’re a baked brie fan, you’re probably feeling pretty good about this too. But for those of you who have never combined cheese and sugar… this is it, folks! Because this pie is the ultimate cheese-can-be-a-dessert gateway recipe.
Just trust me. You are going to love it. I promise.
Ingredients
2 unbaked pie crusts (fact: I use store bought)
8 oz. brie cheese, cubed (I suggest leaving the rind on)
Place one unbaked pie crust in an ungreased pie plate (you could probably fit another apple or two in there if you have a deeper pie plate on hand, and no need to adjust the other ingredients).
Spread the brie "cubes" evenly over the pie crust. Set aside.
In a gallon sized zip top bag, add the brown sugar, cinnamon, nutmeg, and flour. Seal and shake until well mixed. Add the apple cubes, and shake again until apples are thoroughly coated.
Pour the coated apple cubes into the pie crust and spread evenly over top of the brie. Sprinkle pecans on top of the apples if desired (I highly recommend pecans!).
Cut the butter into small bits, and "sprinkle" them over top of the apples.
Place the second pie crust over top and seal the two crusts together (I rub a little water around the edges and use a fork to crimp).
Brush egg over top of the pie crust and sprinkle with cinnamon sugar.
Bake for 45 minutes, let cool for 20 before slicing.
No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.
Crunchy and sweet-tart, Jonagolds are a cross between Jonathan and Golden Delicious apples. They're one of pastry chef Paola Velez's favorite apples to use in pie along with Granny Smith and Honeycrisp.
Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.
Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.
Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.
It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.
For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.
According to law firm Nicolet Law, it's often cited that Wisconsin legally requires apple pie to be served with a slice of cheese. While that's not a bad idea and does sound very Wisconsin, it's not a law. But Wisconsin did come pretty close to it back in the 1930's.
So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.
Using a combination of tart and sweet apple varieties will create the right flavor balance for the best apple pie. The 7 best apples for baking pie: Our favorite apple pie recipe calls for Honeycrisp, Braeburn, or Golden Delicious apples, or a mix of all three.
If the brie is sufficiently firm, the top should be easy to cut off. Slicing off just the top leaves a "bowl" for the creamy cheese to be scooped from when eating or preparing to serve.
Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.
Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.
So, to answer the question, “Can you eat the rind on Brie?” Yes, it is 100% okay to eat the rind on Brie, and is even recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you're unsure, try it.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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