Last Updated on June 22, 2024 by Lisa Keys
Surprise Fennel Apple Pie
According to google analytics my recipe for Surprise Fennel Apple Pie is trending. I'm old and not even sure what "trending" means, but I think it is a good thing. I wrote this recipe nearly 7 years ago, but just recently I saw a certain contestant on a popular holiday TV baking show create a version of this pie. It's a delicious combination of seasonal flavors and it came as no surprise that the contestant on that show won the pie challenge. Seven years ago putting fennel in a pie was weird, but today it's trendy. Pretty cool!
Did you know that the whole fennel plant is completely edible? The leaves resemble dill, but have a sweet flavor. They are especially good in sauces for fish. The seeds have a sharper flavor and you may recognize them best in Italian sausage. It gives the meat such an aromatic and distinct flavor. Further, the seeds can easily be ground up in a mortar and pestle and used as a spice rub on chicken, pork or veal. My favorite part of the fennel are the stalks and bulbs. Roasted, they work well in both savory and sweet preparations. Once cooked they have a very mild anise or licorice flavor. It's nothing like the flavor of licorice candy.
Surprise Fennel Apple Pie
Ingredients
- 1 Pastry for double crust pie
- 6 medium baking apples, peeled, cored, thinly sliced
- 1 small fennel bulb, thinly sliced, then chopped (1 cup), fronds reserved for garnish
- ½ cup dried sweetened cranberries
- 1 tablespoon fresh lemon juice
- ½ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons all purpose flour
- sweetened whipped cream
Instructions
- Heat oven 425F.
- Roll out half of pie dough to fit 9-inch pie plate.
- In large bowl, toss apples, fennel and cranberries with lemon juice. Mix sugar, cinnamon and flour; sprinkle over apple mixture and gently toss again. Spoon filling into prepared crust.
- With the tip of your finger moisten the edge of crust with some water.
- Roll out remaining pie dough. Top pie with second crust wrapping any excess top crust under bottom crust edge pressing to seal.
- Flute edges. Cut several slits in top crust with the tip of a knife to vent steam.
- Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. During last 15 minutes of baking time cover fluted edge of pie with a crust protector or foil to prevent excessive browning, if needed.
- Cool before serving. Garnish with whipped cream and fennel fronds.
Nutrition
And if you need a great pie dough recipe just click the link.
Leave a Reply