trees


Is it too slight a thing
To have lived long in September,
To have caught the golden light,
To later have these days, “Remember?”;

goldenleaves

birchtree

leavesandlight

bridgetolight

treesandbranches

blueskies-goldleaves

greenleaves-fallleaves

backlitgrass

sky-apples

(Could we hold so much in
Our grasp, yet reckon things askew,
Because the things we hold are
Moving, moving, like things do?)

applepiecreamcheese

I bake a pie on Friday,
I bake a pie today.
Is it too slight a thing to get to
Make it,
Bake it,
Slice it,
Eat it,
With you,
(That’s our way).

pieandlight

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—

applecreamcheesepie

I say this now to know,

I knew.

goldenlight-pie

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!

Pie crust:
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 egg
1/2 teaspoon vanilla

Apple layer:
3 cups diced, peeled, unripe apples (from about 5 smallish apples)
¼ cup coconut sugar
3 tablespoons einkorn flour
1 teaspoon cinnamon

Streusel topping:
½ cup coconut sugar
½ cup oats
1 teaspoon cinnamon
½ cup butter (1 stick), cubed

Directions:
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.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 30 Comments

  1. Sophia

    Oh how I love the sound of this pie! I am all for oatmeal streusel toppings over any other kind of topping and the cream cheese layer is such a great idea! I recently introduced my mum to the idea of eating pies, cobblers or fruit crisps with a spoon of whipped cream cheese (unsweetened) – it is outstanding how the slightly sour yet buttery and creamy cream cheese pairs with cooked fruit (my favourite? half apricot and half peach). I have yet to try this with apples but after reading your post it sounds like a winning combination. Beautiful pictures too!

  2. felicia | Dish by Dish

    Hey shanna, magically beautiful! I find that sometimes poetry brings out a different, more whimsical side of all of us, and I loved reading this poem, as well as the other one you wrote one of two weeks back.

    thanks for writing, you really have a gift! I came here drawn by the apple pie, and ended up charmed with everything else, the recipe, the photos, and most importantly, your words!

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  4. Katie

    I don’t normally comment, but I made this pie last weekend (with honey crisp apples) and it turned out soooo good- I had to say thanks! It’s such a great recipe, I will be making it over and over! :-) It even earned a spot at our Thanksgiving table this year (along with your pumpkin pie recipe made with kabocha squash).

  5. Pingback: Writes and Reads 2013 | Food Loves Writing / Real Food Recipes

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