Five Spice Apple Pie

Pate Brise Lemongrass-Crab Quiche Five Spice Apple Pie Foie Gras-Leek Tart Sara Moulton’s Asparagus Parmesan Pastry Rolls WINE NOTES Veuve Clicquot Demi-Sec: The Demi-Sec is a slightly off-dry style of champagne that is full of creamy fruit flavors. Great both as a dessert wine or with spicy Asian cuisine. A great pairing is with the foie tart as the extra body and sweetness help highlight the foie and caramelized leeks. Half bottles of champagne are ideal for small groups as they are more likely to be finished before they go flat. Joseph Voillot Bourgogne Rouge: Burgundy is known for its great villages such as Gevrey Chambertin, Mersault but not all wine makes ‘the cut’ to be labeled from a village. This is usually great wine, if you are buying it from a trusted producer. This particular wine is very fruit forward and full of cherries, rose petals and earthy notes. Great with rich dishes as it is light and refreshing. Machiatto: Italian for an espresso with foam, the addition of a small amount of foamed milk helps smooth out the bitterness while still providing a dose of pure coffee flavor.		Five Spice Apple Pie Makes 1 9-to 10-inch pie 10 Granny Smith apples, peeled, cored, cut into small wedges Juice of 1 lemon 1/2 cup sugar 2 teaspoons five spice powder 1 tablespoon cornstarch 1 9- to 10-inch blind baked pie crust In a large bowl, toss the apples with the lemon juice. Add the sugar, five spice and cornstarch. Fill a shell and bake at 325 degrees for a convection oven (300 degrees for a conventional oven) for 30 to 40 minutes, until cooked through. Let stand for 15 minutes before slicing. Click here for a 'Printer Friendly' version


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