Balsamic Apple Pie
Inevitably, whenever I bake a pie Tony and I always end up eating it with forks straight out of the pan. We’ll eat one piece each when it comes out of the oven and then catch each other later in the dark kitchen, quietly pulling back the plastic wrap trying to sneak a bite. A forkful of pie doesn’t count, right?
This Balsamic Apple Pie is no exception and my inspiration for this was born during my years of working for The Cooking Studio in Fort Collins, CO. One of our most popular events was a competitive team building. We would split the colleagues into two groups, give them the same recipes and a secret ingredient and turn them loose. I would gleefully give advice, ominous glances and a lot of opinions about the consistency of their risotto.
One of our go-to secret ingredients was a balsamic vinegar and though some teams made some fantastic, savory dishes with the vinegar, the teams that put it into their apple crisps always won, hands down. It’s really hard to beat a sweet and sour flavor combo and this one is particularly good.
Since I wanted to use a cast iron pan to make this I put down a handy, dandy layer of buttery pie crust to protect the cast iron seasoning from the acidity of the apples and vinegar. My cast iron is happy, I have managed to pack more butter into a dessert so I’m happy and I think you will be in awe of your culinary genius when you give this a whirl.