A delicious and flaky crust, containing a sweet and savoury mix of apples, walnuts and spinach sautéed in butter. Sprinkled with a generous helping of Cracker Barrel® Mozza Cheddar Shredded Cheese and baked until the crust is browned and the cheese is bubbling. You’ll want to share this only with your favourite people!
1 cup (250 mL) Cracker Barrel® Mozza Cheddar Shredded Cheese
1 9” pie crust, from frozen, lightly thawed (or make your own – see recipe below)
3-4 apples, medium sized, washed, cored and cut into slices
¼ cup (60 mL) butter
½ cup (125 mL) brown sugar
1 tsp (5 mL) flour
2 cups (500 mL) baby spinach
¼ cup (60 mL) walnuts, shelled and chopped into pieces
2 tbsp (30 mL) honey
1 tsp (5 mL) rosemary, dried
½ tsp (2.5 mL) salt
Homemade pie crust:
1 ½ cups (375 mL) all-purpose flour
½ tsp (2.5 mL) baking powder
½ tsp (2.5 mL) salt
1 tbsp (15 mL) brown sugar
4 tbsp (60 mL) shortening, cold, cut into pieces
6 tbsp (90 mL) butter, unsalted, cold, cut into pieces
Remove pie crust from freezer and allow to thaw until pliable.
Wash apples, core and then slice thinly. Wash spinach and dry. Set aside.
Melt butter in a skillet on medium-high heat. Add apples and brown sugar, and allow them to simmer for 7-10 minutes, stirring occasionally.
Sprinkle in flour and stir quickly. Add baby spinach, walnuts, honey, rosemary and salt and stir for 1-2 more minutes until spinach wilts. Remove from heat.
Place flat pie crust onto a parchment lined baking tray. Carefully put the skillet ingredients into the center of the pie crust, being careful to leave an approximate 1 to 1.5” border. Fold up the border over the edges of the filling and pinch into pleats. Brush edges of pie crust with melted butter.
Sprinkle top of galette with cheese and more dried rosemary and walnuts as desired.
Place into 425° F (220° C) pre-heated oven and bake for 20-30 minutes until crust is lightly browned and cheese is bubbling.
Allow 15 minutes to set, then serve.
Homemade pie crust Instructions:
Mix together flour, baking powder, salt and brown sugar.
Add shortening and butter to the flour mixture and cut it in with a pastry cutter (if you don’t have a pastry cutter, use a fork or knife). Cut shortening and butter in until the mixture becomes pea-sized pieces.
Pour vinegar evenly over the mixture, followed by 3 tbsp of ice water. Combine together, and then add the remainder of the water evenly again.
Dust your hands and the counter top with a bit of flour and bring the dough out of the bowl and onto the counter, pressing it firmly into a ball. After you have formed the dough into a ball, press it into a flatter disc shape, wrap with plastic wrap and refrigerate for 30 minutes.
After 30 minutes, remove dough from fridge and from plastic. Let the dough rest at room temperature for 5 minutes. Dust your hands and counter with flour and top of disc of dough as needed. With a rolling pin, roll the dough into a 9” circle using additional flour as needed if dough begins to stick. Fold in quarters and transfer to parchment lined baking tray.