Is it too slight a thing
To have lived long in September,
To have caught the golden light,
To later have these days, “Remember?”;
(Could we hold so much in
Our grasp, yet reckon things askew,
Because the things we hold are
Moving, moving, like things do?)
I bake a pie on Friday,
I bake a pie today.
Is it too slight a thing to get to
(That’s our way).
At night, I miss the golden hour,
In life, I’ll miss these days—
When we were happy, simple, full,
Working from bed,
Baking our pies,
Laughing at night—
I say this now to know,
Apple Cream Cheese Pie
Adapted from Food.com, where it was adapted from Pillsbury
Makes one nine-inch pie crust
A few notes about this pie, which we’ve made twice over the last few days:
**As it bakes, you can expect this pie to overflow slightly. So to protect your oven, place a rimmed baking sheet or 9X13 baking dish directly beneath your pie, on the rack below it, and fill it with a little water when you do.
**If you swap out ingredients, particularly if you use a refined sugar in the streusel topping, bake times will definitely vary. So keep your eye on the pie as it bakes. It may take less or more time.
**This is, hands down, the best apple pie I’ve had, but that could be because I will always pick the streusel over the non-streusel, in any contest. The crust is as buttery and flaky as a cookie; the filling is wonderfully creamy and keeps the apples just firm enough to still have a bite; the streusel topping is divine. Hope you enjoy it as much as we did!
1 cup einkorn flour
½ teaspoon salt
½ cup butter (1 stick), cold and cubed
¼ cup water
Cream cheese layer:
8 ounces cream cheese
¼ cup honey
1/2 teaspoon vanilla
3 cups diced, peeled, unripe apples (from about 5 smallish apples)
¼ cup coconut sugar
3 tablespoons einkorn flour
1 teaspoon cinnamon
½ cup coconut sugar
½ cup oats
1 teaspoon cinnamon
½ cup butter (1 stick), cubed
Start by making the pie crust and preheating the oven: Grease a nine-inch pie dish, and preheat the oven to 450F. Combine einkorn flour and salt in a medium bowl. Cut in the cubed butter using a pastry cutter, forks or your hands. Stir in a cold ¼ cup of water and then use your hands to make it come together into a nice ball. Roll out on a floured surface, using a floured rolling pin, to be a little larger than your pie plate. Lay pie dough on top of pie plate and form to fit, press around the sides with your fingers to make a design if you like. Stick in the freezer while you assemble the rest of the parts of the pie, about 15 to 30 minutes. (A longer freeze is better for keeping the pie crust looking nice, but a shorter freezer will still work if you don’t want to wait.)
Meanwhile, combine ingredients for cream cheese layer in a medium bowl (cream cheese, honey, egg, vanilla) and set aside.
Combine ingredients for apple layer (peeling and dicing the apples is the longest step, but preserve! It will be worth it!). Set aside.
Combine ingredients for streusel topping, spreading the butter cubes evenly with your fingers so that the whole mixture is fairly uniform throughout.
Remove pie crust from freezer and set a round of parchment bigger than the dish on top and fill with beans or pie weights. Put in oven for 10 minutes. (Also, see headnote about sliding in a baking sheet below the pie rack.)
Remove pie crust from oven when timer goes off, and switch oven temperature to 350F.
Top prebaked pie crust with cream cheese, then apples, then streusel topping. Top unbaked pie with parchment or aluminum foil for the first 15 minutes of bake time to protect the top from too much browning, then remove this paper. Bake for about an hour total (but start checking at 45 minutes total! It burns quick!), until streusel is golden all over the top.
Everybody says to let the pie cool for an hour; do this if you like.
Store pie in the fridge.