Lucy Waverman and Beppi Crosariol’s The Flavour Principle is one of my favourite cookbooks. I love the way it is organized according to taste. This pie appears, as you might be able to guess from the title, in the umami section. Translated from the Japanese as delicious essence, umami is used to describe tastes that are deep, savoury, often ‘meaty’ flavour such as those in Parmesan, prosciutto, and soy sauce.
Onto the pie. It’s been a long time since I have made pie crust, but since this recipe calls for a special ingredient — cheddar cheese — to be added, I had to make it from scratch. And, surprisingly, it turned out well! (Much better than last time!)
I followed the recipe quite closely, using a mix of apples, although found that I had too much of the mixture after cooking them (this was also because I used a slightly smaller pie dish). I did find that the top browned too quickly so covered it with baking paper as Lucy suggests.
I was really pleased with this pie. The cheddar taste is milder than you might think, and delicious. Perfect fall comfort food.