The original pie recipe. Seriously.
Although most pie dough recipes suggest a range when it comes to the water amount, we're a fan ofwhich uses apple cider vinegar and 1/4 cup ice water to create the ideal moist texture. Mix it in a food processor until the dough just forms, then shape it into a wide, flat disk and let it chill for at least an hour. Resting is key! Allowing time for the gluten to relax and all the water to absorb helps keep the dough pliable.
But this didn't exactly solve the problem of the rye-crusted goat cheese and honey pie, which can only be the "first published recipe" referred to by the American Pie Council if we imagine in ingredients that aren't there: Cato makes no mention of rye, and calls for sheep's cheese. And Cato's recipe looks a little basic, to be honest.
The pie is pretty lovely on its own—tangy, mildly sweet, creamy—but it seemed to be missing something: some fresh, bright counterpoint. So I decided to saute sliced apples in butter, then caramelize them with honey and a little fresh thyme, which complements the savory notes of the goat cheese in the filling, and serve that mixture alongside.
"Bake the rye-crusted goat cheese and honey pie you want to see in the world," Mother Theresa once said. I’m happy I finally got around to it. Of course, if it's authentic placenta you're after, you'll be delighted to learn that Robert Sietsema
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