Pushing Daisies’ Apple-Gruyère Pie

Sometimes a picture is not worth a thousand words.

I know the above picture looks like your average, ho-hum apple pie. But trust me when I say that this is a very special apple pie, having the distinction of being the only post on this site inspired by a TV show.

Pushing Daisies is a quirky, magical-realist comedy with shades of Amélie Poulain and Tim Burton. It’s protagonist is a pie-maker who can bring the dead back to life with a touch–and kill them again with a second touch. Needless to say, the hapless pie-maker brings a dead woman back to life and falls in love with her, realizing that he can never touch her. In addition to all the macabre antics surrounding reanimated corpses and the like, the show features two spinster aunts who are afflicted both with social anxiety disorder and a great love of expensive cheese. Make sense? No…? Well, like I said, it’s quirky.

Well, anyway. The idea for the pie came about after I had bought an expensive piece of Gruyère, only to find upon getting home that it was hard and dry. I planned to return it, but that night, on Pushing Daisies, Chuck, the pie-maker’s undead girlfriend sends her cheese-loving aunts an apple pie with Gruyère baked into the crust. In an attempt to cheer them up and alleviate their social anxiety disorder, she laces the pie with homeopathic anti-depressants.

My own version lacked the homeopathic anti-depressants, but I borrowed the idea of grating Gruyère into the crust. I don’t know if the show’s writers are baking divas, but the Gruyère is a stroke of genius. Imagine a perfectly flaky, tender pie crust flavored with the salty piquancy of Gruyère, like a cross between a pie crust and a gougère. Unlike the cheddar traditionally used in pie crusts, Gruyère doesn’t turn oily and leathery when melted and cooled, but instead takes the texture of the surrounding flour. The crust holds between your teeth for just a moment, then shatters delicately into the juicy apple filling. And those apples! So juicy and fresh, they tasted like they had been picked that morning. (Which, come to think of it, they probably had.)

My pie and I went to a pot-luck that evening, and believe me, this pie is a dreamy, swoon-worthy, be-sure-you’re-sitting-down-when-you-taste-it, best-crust-ever kind of pie. After snagging the tiniest piece to take home with me, I was left with a little pinprick of regret. Perhaps I shouldn’t have shared my pie with quite so many people. Or maybe next time, I should add a healthy dose of homeopathic anti-depressants so I don’t miss the pie quite so much when it’s gone.

Note: The pie crust recipe below contains extensive instructions, summarizing everything I’ve ever learned about making this finicky dessert.

Charlotte Charles’ Apple-Gruyère Pie

Makes 1 9-inch, deep-dish apple pie

3 lbs. tart red apples (Northern Spy, Romes, Empires, or Harralsons)
1/2 c. sugar
1 tbsp. lemon juice
1/8 tsp. cinnamon
5 tsp. cornstarch or all-purpose flour
1 egg, lightly beaten

1 Gruyère Pie Crust–recipe below

Preheat oven to 400 degrees F. Take dough out of fridge.

Peel, core and slice apples into quarters. Slice each quarter thinly. Mix with other ingredients.

Roll the larger piece of dough into a disk about fourteen inches in diameter. I use a piece of parchment paper dusted with flour to prevent sticking. Flip parchment paper over 9 inch deep dish or 10 inch glass pie plate, and ease dough into plate.

Roll smaller piece of dough into circle twelve inches in diameter. Pile apples into pie plate, scraping any juice on top of the apples. Place smaller round of dough on top of the apples. Seal two crusts together, brush with the beaten egg, and make three parallel slits in the top crust to allow steam to escape.

Place pie on a cookie sheet to catch any drips, put in oven, and reduce oven temperature to 375 degrees. Bake 50 minutes to an hour, or until you can see the filling bubbling up between the slits in the crust. Cool on a wire rack at least 20 minutes before serving.

Gruyère Pie Crust

Making pie dough is governed by three principles. 1) Use leaf-lard. Spare me your gasp of horror; leaf lard makes the most tender pie crust around and unlike Crisco, contains no transfats and doesn’t leave an unpleasant, soapy taste in your mouth. Don’t use lard from the grocery store; it is most likely rancid. Leaf lard should smell pure. Buy from a butcher, or order here. And okay, if you are utterly opposed to lard, you may use butter. 2) Leave pea sized lumps of butter in the dough. Under the pressure of the rolling pin, the lumps of butter flatten into thin sheets that alternate with the flour. In the heat of the oven, they create the flaky layers that characterize the best pie doughs. 3) Keep in mind the pie ough rule of escalating insanity. The more your pie dough makes you weep, gnash your teeth and lie on the kitchen floor convinced that the whole enterprise is a complete disaster, the more likely it is that your pie dough will be heavenly. Beware the pie dough that is easy to work with; it will most likely end up dry and tough.

While everyone from Cook’s Illustrated to Rose Levy Berenbaum recommends the food processor for quick and easy pie crusts, I have never had luck with it. The food processor overprocesses the dough, and my crusts end up tough. If you use the food processor, only use it to cut the butter into the flour. After that mix with a fork. If you don’t use a food processor, a pastry blender will do. You can use your fingers, but you run the risk of melting the butter with the heat of your hands, ruining the effect of those pea sized pockets of butter. Luckily for me, my icy, grim reaper fingers pose no such threat to the pie dough.

Makes one double-crusted 9-10 inch pie.
2 1/2 c. unbleached all-purpose flour
1 tsp salt
1 tbsp. sugar
13 tbsp. cold, unsalted butter, cut into 1 in pieces and stored in the fridge
7 tbsp. leaf lard (or more butter, if you must)
2 oz. Gruyère, grated with a microplane rasp grater
6-7 tbsp. ice water

Mix flour, salt, sugar and Gruyere in a large mixing bowl or bowl of a food processor. Using a food processor, pastry blender, or your fingers, cut in the large until no large pieces remain. Add the butter, and cut into flour until the largest pieces of butter are the size of large peas.

Remove flour-butter mixture from food processor, if using, and place in a large mixing bowl. Sprinkle ice water over flour in increments of one tablespoon, toss with fork after each addition. (Try not to add too much extra water, but I usually end up going over the recommended amount.) When dough clumps together when squeezed in your palm, gather dough together into two disks, one slightly larger than the other, wrap in plastic wrap and refrigerate overnight.

Sources: Regan Daly’s In the Sweet Kitchen, Cook’s Illustrated.com

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83 Comments

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83 responses to “Pushing Daisies’ Apple-Gruyère Pie

  1. Thanks for posting that recipe. We both love making apple pie and this sounds really good. Will let you know how it turns out. Thanks again:)

  2. Erica

    when you said ‘order it here’ about the leaf lard, what did you mean?

  3. Neela

    It makes me so happy to see you watch pushing daisies, too! And you’re the only person I know who would actually cook something they saw in a quirky show, and have it turn out fabulously. You rock, Tisha.

  4. IBD: You’re welcome! Do let me know how it turns out.

    Erica: Oops! I knew I was missing a link somewhere in there. It’s fixed now. Dietrich’s Meat is a butcher shop in Pennsylvania Dutch Country. No on-line orders, no credit cards even. You have to call them, and send them a check. But the lard is worth it. Here in MN, it’s should be pretty easy to find leaf lard, with all the small family farmers around.

    Neela: The pie really was that good. You should try it sometime, or maybe for Thanksgiving?

  5. Subi

    Tisha,

    I haven’t heard of any of the apples you have mentioned other than the Rome apples, now, this is Wilmington, NC I am talking about (or is this my ignorance?)!

    As for watching “Pushing Daisies,” I am shocked at both of you! But at least you are getting something out of it!

    It is a deal! We are going to make the apple pie during thanksgiving. I might get Claudia to make it, she is bringing one of the desserts!

    However, everyone is waiting for the pizza demo!

    See you!

  6. Lianne

    Thanks for this recipe! This pie is one of my favorite moments of Pushing Daisies. I’m going to give it a shot for Thanksgiving :)

  7. cheftournel

    And don’t forget, in one of the subsequent episodes, Olive suggests another fruit-cheese pie, I think it was brie & pear?

    That sounds yummy too dontchathink ;)

    chefT

  8. Hi Mom,
    Oh, good. I’m glad I get to have the pie again soon, and this time without slaving away for it!

    Lianne–You’re welcome. Let me know how the pie turns out. Yes, Chuck’s care for her aunts is really sweet.

    Cheftournel–I think there was a pie with pears and Trappist cheese, and perhaps another one with brie. Both of those cheese are too soft to bake into crusts, but you could put a layer of cheese on top of the fruit and cover it with a normal crust. Let me know if you try that! Doubtless the writers for that show really know their cheese.

  9. Danielle

    Hi Tisha. Inspired by Pushing Daisies, I searched the web for a recipe for Apple Gruyere Pie and happily stumbled upon this page — thankyou. I followed your recipe loosely, substituting Walserstolz for the Gruyere (as recommended by the Whole Foods cheese expert), increasing the cinnamon to 1/4 tsp and adding a touch of allspice. The result was an absolutely gorgeous, flaky pie with enough leftover crust dough to save for turnovers.

    I will definately make it again, but with a few little changes. The Harralsons were a bit too tart and very small (I had to peel a lot of them to make the pie), so next time I’ll probably go with traditional Granny Smiths. Though I liked the fact that the filling was simple, clean and not syrupy, I think it could have used just a touch more sugar (maybe 2/3 c instead of 1/2 c) and a few pats of salted butter (yes, I do realize the crust already contains 2 1/2 sticks). As for the crust, I thought the Walserstolz was actually a bit mild. I’m going to pick up a piece of Gruyere and compare. In my mind, the stinkier the better. If the difference is negligible, maybe another 1/2 tsp salt would enhance the flavor.

    To reiterate, your crust recipe produces the most beautiful, flaky crust I have ever had. I plan on using it as the basis for all my crusts in the future. Thankyou!

  10. Hi Danielle,
    I’m so happy that the pie turned out well for you! No, there’s no substitute for cave-aged Gruyere. I became totally addicted to it when I lived in Switzerland and it was cheap enough to have for lunch every single day. Gruyere is quite salty all by itself, so if you use it, I don’t think you would need to increase the salt, but it depends on your palette. (I’m quite a salt fiend, though.)

    I don’t have much of a sweet tooth, but I think that most people would put more sugar with apples as tart as Harralsons or Granny Smiths.

    Yes, the crust is fabulous. I’ve become a total pie crust snob after using this recipe. Did you find leaf lard, or did you stick with butter?

  11. Lisa

    YUM! I love the show so much and this sounded so good! Well I tried your crust (sans the leaf lard- come on! haha- used butter) and it was soooo flakey & tasty! However, I made the crust with a pear & cranberry pie & it was amazing! Thanks for posting the recipe- I will use that crust over & over- and so will my Grandma- and that is saying a lot!

  12. Danielle

    Tisha,

    I didn’t have time to go looking for leaf lard, so I did use butter. However, I have since spoken with a few friends to get recommendations on a local butcher and I think I’ll take the leap next time. Do you think the lard really produces a superior crust?

    I can’t wait to use your crust recipe for other fruit and cheese pies — I am definately a food snob too (sometimes to the dismay of my friends). We foodies need to band together to fight mediocrity at the table.

  13. Hi Danielle,
    Yes, I do think that leaf lard makes the crust more tender. I like all butter crusts too (and sometimes you don’t want the rich, savory flavor of the lard in the pie). But leaf lard works for the same reasons that people like putting Crisco in their pies–the melting point of lard/crisco is higher, so it liquifies at a higher temperature, changing the texture of the crust. Lard was after all the original product. The Crisco corporation set out to convince Americans that lard was unhealthy so people would buy more Crisco.

    I’m all for fighting mediocrity at the table! Life’s too short for a bad meal!

    Hi Lisa, I’m so glad you and your Grandma liked the pie crust! Happy baking!

  14. Jonathan

    Hi Tisha,

    Came across your recipe because I was also intrigued by the idea of making an Apple-Gruyere pie as per Pushing Daisies for a pie auction I’ve been invited to this weekend. I’m so glad to hear it turned out, and I may just shamelessly snag your recipe. :)

    What I found really interesting is that your pie crust recipe is almost identical to mine, which I’ve come to through years of experimentation. The only real difference is that I tend to go 50-50 lard to butter. Incidentally, I’ve found that for adding the ice water, a cheap dollar-store spray bottle works fabulously! A few spritzes, mix with a fork, spritz again, etc.

    Oh, and as a stylistic note, it looks like in the show, Chuck grates a bit of cheese onto the top of the crust before she bakes it. Maybe put a bit of an egg wash on as well, and oh look, I’ve got my mouth watering already! :)

  15. Pingback: Pushing Daisies » Blog Archive » Pushing Daisies: Charlotte Charles’ Apple-Gruyère Pie

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  17. Kate

    Girl, I don’t know what to say except “Holy crap!” Thanks to your guidance, I made THE most incredible pie for Christmas dinner. I feel like I have to make it weekly now, for I don’t know how long I can go without that taste in my mouth! haha. For what it’s worth, I did modify the recipe a tad – brown sugar instead of white in both the crust & filling; added nutmeg, cloves, & about 4 times the cinnamon for the filling (I can’t get enough cinnamon in my life); massaged brown sugar & cinnamon into the dough once rolled into the pie plate; used Granny Smith apples; used butter instead of lard; and grated Gruyere on the top. And for a la mode lovers, we had a little bit of Haagen-Dazs Dulce de Leche on the side. C’est incroyable! I can’t thank you enough for putting this recipe out in the world. You’re my new best friend!!

  18. ryan q.

    i added more cinnamon and some fresh nutmeg, and i used granny smith apples,and i kept all ingredients cold, what im going to do next time is add more sugar in the filling and use half sweet half granny smith apples, i think i would have liked to see some cheese action inside the pie as well, i might add some before i put on the top crust next time! otherwise…great recipe!

  19. Christopher

    Hi, this pie recipe sounds great but as a matter of clarity, on “Pushing Daisies” Charlotte Charles, apart from her cup pies (are these your next go?), made two pies (so far). The one with the gruyere crust was “pear with gruyere” and the one with apple filling was “tart apple with monestary gouda” crust. I see no reason why can’t be mixed though as they all sound good.

  20. Kate, You’re most welcome! I’m glad the pie has brought you and your loved ones so much happiness!

    Ryan, Let me know how the extra cheese works in the pie.

    Christopher, You’re absolutely right. I misremembered the fruit in the pie, but I think apple pie would go better with the extra-picante Gruyere that I use. Perhaps someone should try a pear pie with a milder Gruyere.

  21. I made this yesterday and was a little nervous as I was taking it to some family friends of my boyfriends house. It was completely amazing. I had read some of the comments, so I added more sugar and slightly more cheese. Next time I might add even more cheese. It was so amazing though, it got rave reviews! I also put some sugar on the top off the crust. I will certainly be making this again. I too love pushing daisies and after buying the Gruyere I had wanted to make this. Thank you for publishing your recipe! (also I have a kitchenaid mixer which really helped out in the dough making process!)

  22. Thanks so much I was over on epicurious and I have over 300 cookbooks at home and could not find any (just went through 5) that had this crust and I watch *Pushing Daisies* as well and MAN they make that pie sound delicious =]

  23. Christopher

    Tisha,
    Hi again. I tried your recipe and tried to cobble together a “pear with gruyere” as well, and then set the pies out for a coffee and “Pushing Daisies” marathon I was having with some friends. I am pleased to tell you that your pie was a smashing success. You are absolutely right about the piquant gruyere being a bit much with the pears, but just perfect with the apples, damned tasty! “Your” pie was completely gone at the end of the afternoon with people raving and asking for more. (I don’t mean literally raving, I mean I didn’t put “vanilla” in the pie.) Eating the pies and watching the show was almost too much to bear. Thanks again for the recipe and giving us a real life PD fix during the strike.

  24. David Cassesa

    Thank you for the recipe :Charlotte Charles’ Apple-Gruyère Pie. I love Pushing Daisies as the show just make me feel good. Try to replace the apples with pears ! Hmmmmm

  25. Sarah

    Thank you, thank you, thank you, thank you for creating and posting this recipe. Every time I watch the show my mouth salivates for this pie! I can’t wait to try it!!!!

  26. Emily

    I tried this recipe this week with Braeburns (the only tart apple I could find for baking after scouring three grocery stores) and I took it to work and everyone loved it. It was the first pie I ever made and I’ll definitely be making it again and again (I have 8 oz. of Gruyere left over!).

  27. Hey Tisha! Thanks so much for posting that pie! I was searching on the internet for that exact pie in “Pushing daisies” and I found your recipe here. This is the first pie I’ve ever made and I just love it! I’m such a pie lover and I would apreciate it if you would post more pies here :D Thanks again, you’re great!

  28. Linnea

    Ever since I saw this episode I have been dying to try grating Gruyere into a pie crust! I knew it must be brilliant, because Chuck thought of it. Thanks for the recipe! I can’t wait to try it.

  29. gillyflower

    Hey…just wanted to say that I tried this recipe (used butter!) and it turned out just great. I brought it to a dinner party (despite a friend’s ewwwwww pie with cheese?! comment) and everyone just loved it. The crust was perfect and flaky and the pairing with fruit was perfect. I couldn’t find any of the apples mentioned, so I went with MacIntosh, which worked fine (I would have decreased the sugar as I thought it was a little sweet, but everyone unanimously said no!?! at the party). Thanks again!

  30. Tieranie Lanai

    I am going to attempt to make this pie for a party I am having in honor of the 2nd season premiere of Pushing Daisies. I’m quite nervous as to how this will turn out (I made a Russian honey cake the other day that caused tears.) The directions and ingrediants seem fairly simple, so, we’ll see… 8D

  31. Ajapasha

    Thank you so much. Tomorrow night there is a premiere party of the second season of Pushing Dasies, and I am making your pie for the occasion. Every one is super excited about it.

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  33. Erica

    Your pie looks fantastic! Although I was also confused until Christopher pointed out that it should be pear with gruyère and apple with “monastery gouda”. As for the comment about the piquant gruyère being too much for the pear, did you mean all gruyère was too much for the pears or just piquant gruyère? (sorry I don’t know much about cheese). Anyway I also wanted to point out this forum I found of people all sharing their own Pushing Daisies pie recipes.
    http://forums.televisionwithoutpity.com/index.php?showtopic=3160990

  34. thank you SO much for this recipe! we’ve been drooling over the thought of making that pie ever since we started watching the show. it was AWESOME!!

    the only confusing thing is in the recipe, you say to add all of the ingredients to the apples, so i didn’t realize until later that i shouldn’t have put the beaten egg in there. oops! i poured it out and beat another one for the top. regardless, it was delicious!!

  35. Naomi

    Erica, we normally buy gruyere that isn’t that piquant, tastes sweeter, and it turns out perfect. Pear and gruyere is a classic combination.

    Ashley, the egg is supposed to go through the apples so no worries.

    We are making it right now…again. Huge succes. In the netherlands there are a lot of “cheese” products and one of them is a cheesy savory biscuit with is yum. The crust of this pie tastes just like it, added with the pear Ahmmm…

    Pling means the pie is ready

    Bbey and thank you very much for posting the recipe

  36. Carla

    Thanks for this receipt :-)

    It is really amazing that I’m making it again as we speak!

    Thanks for posting!

  37. Hi Tisha – My sister (jonnaisaac.com) came across this recipe looking for the famous Darling Mermaid Darling’s favorite (homeopathic optional) pie. Since I read your description I couldn’t stop thinking about it! I think this is the first pie I’ve ever made and it was phenomenal. I used butter instead of lard and gala apples (the apple selection was slim). I don’t think I would have done a single thing different. A hint to those pie-challenged: Make sure you PEEL the apples BEFORE you cut them all into perfect, nearly paper thin, slices! I was so excited to make the pie I completely forgot…an hour later I managed to peel each tiny slice by hand. Still work every second. Beautiful!
    Thanks!!!

  38. Holy moly. This is going to become part of our semi-regular “pie night.” Pushing Daisies is so much better if you’ve got a slice of pie to go with it. This looks fantastic and I can’t wait to make it.

  39. Andrew

    This is the first pie I have ever made and it came out brilliantly, Thanks. I had to replace the Gruyère with Jarlsberg because I couldn’t get my hands on Gruyère also I added more Cinnamon. I accidentally mixed the egg in with the filling, however, this seemed to work really well, so I’ll probably do this every time I make this from now on.
    This will definitely be on my Christmas table.

  40. mouse

    Wanting to make a Thanksgiving pie (& mourn the loss of my favorite show), I’m really happy that I stumbled by here. What a great recipe & blog.

    My results were delicious, but ugly. I couldn’t find my deep-dish pan & it being Thanksgiving I wasn’t going to try and find one. So I halved the crust recipe only to find my deep-dish pan when looking for a strainer. Yay more room for apples!

    What to do, what to do about the crust though? I stretched it as thin as I could and miserly scrounged up all the scraps hoping to make a lattice. No dice, there was only for stripes going one direction. My pie looked like it had gone to jail.

    But like I said, yummy. Thank you!

  41. jdabling

    Wow. We love Pushing Daisies, too (too bad it got cancelled – a lot of the best off-beat shows usually do), and were looking for a gruyere recipe when we found this one. The crust was absolutely top-notch. My wife is an excellent baker, and has made some excellent pie crust in her days, but we both agreed this was above and beyond all others. We think the apple filling came out a bit watery, but the crust was awesome. We made it with butter. The next time, however, half-way through, we unfortunately found out we had no butter, but only margarine. We decided to forge ahead. It made a HUGE difference. I mean, it was still a good crust, but it lost a lot of what made it absolutely excellent. The flavor wasn’t the same, and it wasn’t as light,layered,flakey as it was the first time. Given those differences, and Tisha’s recommendation for leaf lard, I’d love to try it that way some time… if I can talk my wife into it. Great recipe! Thanks! We’ve found our new favorite apple pie crust recipe.

  42. Lila

    Thank you so much for this recipe! Being myself a cheese-lover, I always find the gruyere apple pie moments of Pushing Daisies mouth-watering. I’ll definitely try it over the Holidays :)

  43. Lila

    Oh and leaf lard is such a good idea. It’s wonderful for caloric desserts.

  44. Stephie

    Thank you SO much!
    Like I imagined it from the TV-show.
    I’m from Germany and I first had to convert the units, but it worked out quite well.
    The first pie I ever made and it was sooooo gooood…

  45. Hannah

    HeyHo.
    I’m from Germany and I just wanted to bake this pie.
    Could anyone translate this recipe in German?
    This would be great.
    Thanks a lot.

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  47. First of all, I love Pushing Daisies!
    Second of all, awesome recipe! I used it today to make a pie for my dad. Quite possibly the best apple pie I’ve ever had.
    I’m posting a link to this on my blog so other people can find it. I hope you don’t mind.

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  49. Natalie

    I just made your pie today-it’s still cooling, but I have to tell you how excited I am to dig in! (I totally geeked out on mine and took a whole bunch of pictures…) Thanks for your recipe; this is my first solo pie.

  50. Lily

    I’ve made this several times, and it never gets old. Thank you for sharing it!
    Greetings from Chile

  51. Pingback: Pie [makes everything better] «

  52. Chris

    i’m a huge fan of Pushing daisies and it’s great that i can make something from the show, everytime there’s a party or something, i have to make at least 3 of these, just because they go so fast

    thanks for the recipe

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  54. Justin

    I want to make this pie right now, as soon as possible.

    I don’t think I have the patience for the Leaf Lard, how essential is the leaf lard for making a good crust?

    Can I work around it and still get a good result?

  55. Pingback: 16 Impressive Apple Pies & Tarts To Make: {Recipes} : TipNut.com

  56. I just finished watching Pushing Daisies, and I was wondering what I should cook next.
    I am so very glad I stumbled across this recipe, because it sounds awesome.

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  59. Mikki

    I love thus! I was searching for this recipe after watching pushing daisies andyou post made me squeal with delight I am. Actually literally burning with excitement

  60. Mikki

    Just made the pie it’s the best ever

  61. Thia

    Hi!! I really Really REALLY want to try this recipe but I was just wondering.. if I didn’t leave it to refrigerate overnight.. would it be not as good???

    Thank You!
    I <3 Pushing Daisies

  62. just so happens that I’m looking for apple pie recipes. This recipe is very interesting. can I adding another piece of fruit as a topping?

  63. S. R.

    Just baked this up– it’s my first-ever solo pie! Tisha, I don’t know if you’re even reading these anymore– it looks like the blog stopped about two years ago :-( But! For any other beginners out there making this pie, I offer two suggestions: 1) Cover the pie edges with tin foil, remove for the last ten minutes. Sadly, my crust edges were burnt rather than golden-brown. Wish I had known this about an hour ago! 2) For the egg glaze– use only the egg white (separate out the yolk). If you don’t, the crust will taste egg-y.

    Bottom line: great pie recipe– I will certainly be trying again (now that I’m slightly more seasoned a baker…). The notes on making the pie crust were particularly helpful. Thanks Tisha!

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  66. Cory

    While this also sounds delectable, the pie that Chuck makes is Pear and Gruyere, not apple. I own the series and am making a pear and gruyere pie as we speak. It’s in the oven!

  67. Thanks so much for the recipe! I baked it this holiday, and the toughest food critic in my family (i.e. my finicky, 2-year-old cousin) couldn’t get enough! I loved this pie so much I had to feature it on my own blog:

    http://www.pocketfulofchocolate.com/2011/12/pie-society.html

    – Lisa, A Pocketful of Chocolate

  68. Sharon

    I love this recipe. I’ve made it several times. I usually use Pink Lady apples and use the vodka trick on the crust, and it turns out great!

    Here’s one of the pies:
    http://img.photobucket.com/albums/v710/girlieis404/a85a5a8a.jpg

    Thanks for sharing this recipe!

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  70. Hey, Loooooove Pushing Daisies…..and got the sudden urge to bake an apple pie with cheese – this was my favourite recipe of all the ones I read. I made it last nice and it was sooooo amazing. I didn’t have leaf lard and used butter instead – the pastry was really flakey! I got rave reviews from my guests :)

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  75. Pingback: Pushing Daisies Pie Party! « We'll Eat You Up

  76. I’m not that much of a online reader to be honest but your sites really nice, keep it up!
    I’ll go ahead and bookmark your website to come back later. Many thanks

  77. After checking out a number of the blog articles on your blog,
    I really appreciate your technique of blogging. I book-marked it to my bookmark site list and will be checking
    back soon. Please check out my website as well and let me know your opinion.

  78. Second time making this. Still as excellent as you make it sound!!!

  79. Pingback: Apple Pie with Gruyere Crust (Pie) | Melbourne Recipe Club

  80. This sounds so heavenly and I love Pushing Daises! I’m going to try this one out today.

  81. Pingback: Chicken Pot Pie (and a Basic Pie Crust) | Cardamomo Kitchen

  82. Reblogged this on Possessor of Obsessions and commented:
    I must try to make this!

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