Newstalgia takes a giant leap forward – into a new dimension – with this new recipe concept. Not only does it ‘update’ and ‘enhance’ – this hack combines two classic flavour buddies in a new application of a retro technique other foods might follow…
The soon-to-be legendary Ham & Apple Pie: Latest dimension in newstalgia!
Not just a recipe…
… It’s potentially a whole new dimension for newstalgizers to explore, updating and enhancing classic dishes to appeal to the younger generations!
They had me at the photo – before I read a single word of the post. My mind exploded with pos-sibilities for applying the concept this recipe demonstrates to other classic food combos…
A natural
What could be simpler to make than a pie without a pie plate? And what could be more natural than the combination of ham and apples?
I can’t remember a Roast Ham supper in my childhood that didn’t include Apple Sauce as the sig-nature side. And, in spite of what some folks say about it, I have to admit I fell in love with the ‘swalty’ flavour duo at first bite.
Couldn’t be simpler
How easy is it to put together this elegant, yet casual creation?
All you need is two pie crusts and the fillings. Pile the ham and apples on one crust and crimp the other over top. No special pans or tools needed. Just your fingers and a parchment-lined baking sheet.
The hardest ‘work’ you’ll put in is whipping up the Béchamel Sauce. But if you’ve been following the Fab Food Blog for any significant amount of time, you’ll already be a Béchamel Master.
Tips and tweaks…
As usual, I have a few suggestions to offer, to make prep of this dish even easier.
Use store-bought Puff Pastry. My Baking & Pastry instructor at culinary school began his lab session on Puff by revealing that nobody – except ‘artizan’ bakers – makes their own Puff anymore.
And don’t bother rolling op cutting out rounds from the store-bought Puff. Make a narrow, rectang-ular pie that can be cut longways, then across, producing serving-sized pieces that each possess at least one crimped edge…
Use the type of ham you prefer. I haven’t tried it, but I have a hunch that smoked ham would be great in this application! The dish also cries out for leftover roast ham from any recent Festive Feast.
Likewise, use the type of apple you prefer. Or – as my Mom and her Mom used to do – employ a mix of two or three different apples to achieve your own signature flavour and texture combination.
The cheese MUST be Cheddar to authentically complement the ham and apples. I recommend using at least a medium-aged Cheddar. But my personal preference when pairing cheese and apples is al-ways a sharp, tangy, crumbly old or extra-old Cheddar.
My take
A note on the oven temperature… This recipe originates from the UK. I’ve taken the liberty of convert-ing the baking temp from its native 190 C to 375 F. Turn down the oven to 300 F after 40 minutes to avoid burning the crust before the apples inside have fully cooked.
Quick Quiz: What does this creation remind you of? A.: Every hand pie, pastie, empanada, or calzone you’ve ever seen. You could even stretch it to include savoury strudels and similar Central and East-ern European specialties.
The difference here is… A traditional form is being applied to non-traditional ingredients.
Let your imagination lead you in directions you didn’t even know existed before, experimenting with other best-flavour-buddy filling combos!
~ Maggie J.