Apple and Potato Pie with Toma & Bay Blue

Apple and Potato Pie with Toma & Bay Blue

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Apple and Potato Pie with Toma & Bay Blue

Serves 4-6


For the pastry:

1 cup flour, plus extra for dusting

2 oz grated Point Reyes Toma

½ teaspoon salt

8 tablespoons cold butter, cut into cubes


For filling:

2 tablespoons butter

1 tablespoon olive oil

2 large onions, thinly sliced

½ bunch of thyme, leaves picked

2 tablespoons flour

2 cups vegetable stock

1 tablespoon whole grain mustard

1 tablespoon white wine vinegar

1 lb. potatoes (we used Yukon Golds), cut into 1" chunks

3 apples, cored and chopped into ½" dice

5 oz grated Point Reyes Toma

2 oz crumbled Point Reyes Bay Blue

1 egg, beaten


Preheat oven to 375F.


Make the pastry: In a large bowl, mix flour, Toma and salt into a large bowl and mix. Add butter and cut it in using your fingertips, pastry blender or two forks until the mixture is crumbly and butter is the size of small peas. Mix in 4-5 tbsp cold water and bring together into a dough. Wrap and chill for 30 minutes.


To make the filling, melt the butter in a medium saucepan over medium heat.  Add the oil and onions and cook for 10-15 mins until caramelized. Add the thyme and cook for an additional minute or two. Add flour, stirring to combine. Gradually add stock, a little at a time, stirring until smooth.  Bring to a simmer and cook until thickened, about 10 mins, stirring occasionally. Stir in the mustard and vinegar and remove from heat.


Meanwhile, put the potatoes in a large pan of water. Bring to a boil and cook for 4-5 mins until just cooked through and still holding their shape. Drain well, then add to the pan with sauce.  Stir to combine. Stir in the apples, Toma and Bay Blue. Season with salt & pepper, to taste. 


Pour the filling into an oval baking dish.  Roll out pastry on a lightly floured surface to about ⅛" thickness. Cut into ½" wide strips.  Place half the strips across the dish horizontally, leaving evenly spaced gaps between.  Weave in the remaining strips vertically, also spacing them apart evenly.  Reserve any leftover dough for decorative shapes or another use.  Brush pastry top with beaten egg. 


Bake for 50 mins, checking periodically, until crust is brown and filling is bubbly.  If the crust begins to brown too quickly, tent the top with foil to prevent burning.  Remove from oven and let sit for about 10 minutes before serving.