I’m sorta of into the whole apple pie thing at the moment and naturally, breaking away from the hard-fast-rules of what can and cannot be defined as apple pie, I just had to add cheese and transform “apple pie” into something rich and sumptuous. And when I say rich and sumptuous, I mean it. This one is for all the pastry and cheese lovers out there! You may have noticed that I am a huge fan of fresh salads, but there are those times I love the taste of something savory – and well, this is it. And of course, as a salad lover, I ate a piece of this at Sunday brunch alongside a handful of fresh peppery arugula leaves.
Anything cheesy takes me back to my 20s when my friends and I used to meet every Wednesday night for “Cheese and Crackers Night” and naturally red wine. After half a year of this ritual we quickly learned that cheese and crackers every week landed directly on the hips. For some of us more than others. So from that point on we transformed our Wednesday nights into “Veggies and Dip Night”…the glass of red wine remained of course. Over the years our Wednesday nights continued to transform, from book clubs, to craft nights, to wine tastings, to yoga classes, and these days, Wednesday night runs along the Alster. And of course, in summer months we still like to enjoy a glass of wine and a catch up at the “Alster Cliff” afterwards as a reward for our 7,5 km run.
For this easy-to-make free-form camembert and apple pie I use pre-rolled ready-made puff pastry found in the chilled section at the supermarket.
Camembert Apple Pie
- 2 tablespoons butter
- 4 Granny Smith apples, peeled, cored and cut into 1.5 cm-thick wedges
- 1 package pre-rolled ready-made puff pastry
- a handful of fresh or thawed red currants (optional)
- 250 g French Camembert, thinly sliced
Preheat the oven to 400°C / 200°C
In a large skillet, melt the butter over medium heat and sauté the apple slices for 2 minutes.
Place the rolled out puff pastry into a pie pan (the edges will be overhanging). Be careful and make sure there are no holes, otherwise the melting cheese will leak out of the pie when cooking.
Arrange the apple slices in the middle of the puff pastry (sprinkle with the red currants, if using). Then arrange the slices of Camembert on top of the apples.
Neatly fold the four edges of the pastry in towards the middle to enclose the filling.
Bake in preheated oven for 15-20 minutes, until golden brown. Let stand for a few minutes before serving warm or at room temperature. Enjoy!
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