I was flipping through my copy of I’m just Here for More Food by Alton Brown, looking for a cobbler recipe, and I stumbled across this apple, fennel, and onion pie. As CSA luck would have it, I had all three of these things in my fridge and absolutely nothing to do with them. I decided to give it a whirl, hoping that my onion-phobic husband would look past the title and enjoy it. He gave it his usual “it’s ok” which is as close to high praise as you get from him. I loved it. It was sweet and complex in its flavors. This would be a perfect brunch dish, or for a light dinner with a soup or salad.
Apple, Fennel, and Onion Pie
From Alton Brown’s I’m Just Here for More Food
2 c AP Flour
1 1/2 t Kosher salt
1 t fresh ground black pepper
1/2 c Parmesan cheese
8 T (1 stick) unsalted butter + more for brushing
1/4 c cold water
1 T Grainy mustard
1 fennel bulb
1 small onion (I used spring onions because that’s what we got – they were very mild, which worked well here)
1 t fresh thyme
Preheat the oven to 375 degrees.
In a food processor, or working by hand, mix together the flour, salt, pepper, and cheese. Cut in the butter until the mixture resembles coarse crumbs. Slowly dribble in the water a splash at a time until the dough just holds together when you grab a handful in your fist. Turn out onto a lightly floured counter top and roll the dough into a rough circle until the dough is 1/4″ inch thick.
Carefully drape the dough over the rolling pin and transfer the circle to a baking sheet.
Peel, core, and slice the apple into 1/4″ wedges. Core and slice the fennel into 1/4″ wedges. Cut the onion into 1/4″ wedges as well. Toss these together in a bowl and sprinkle on the thyme. Spread the mustard in a circle in the center of the pie crust. Carefully mound the vegetables on top of the mustard. Fold the excess crust over the filling, working in a circle until the entire pie is covered. Brush with additional melted butter. Bake 50-55 minutes or until the crust is golden and the filling is soft.