Style Folsom and El Dorado Hills; October 2018

eat & drink
TASTE
Sister Pie by
Lisa Ludwinski
(Ten Speed
Press, 2018, $25)
Seasonal Recipe
and Beer Pairing
APPLE SAGE GOUDA PIE
The combination of fruit and cheese dates
back to ancient times, and we’re keeping
the tradition alive with this slightly savory
apple pie.
• *2 lbs. Northern Spy, Idared, or
Golden Delicious apples, peeled and
sliced
• 1 tsp. freshly squeezed lemon juice
• 3/4 cup granulated sugar
• 2 tbsp. minced fresh sage
• 1/4 cup packed light brown sugar
• 1/4 cup tapioca starch
• 1/4 tsp ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. kosher salt
• **1 disc Aged Gouda Pie Dough, rolled out and
fitted into a 9-inch pie pan but uncrimped, and
refrigerated
• 6 lattice strips made with Aged Gouda Pie
Dough, placed on a parchment-lined baking
sheet and refrigerated
• 1 tsp. turbinado sugar mixed with 1 tsp. allpurpose
flour
• 2 tbsp. (1/4 stick) unsalted butter, cubed and
chilled
• 1 large egg, beaten
*Apple prep: Use a peeler to remove the skin from the apples. With a chef’s
knife, slice each one along the core into four pieces. Set the pieces face
down on a cutting board and cut each into 1/4-inch slices.
**For the recipe, visit stylefedh.com.
Wine
Steals
Under
$17
SIP ON THIS
Boeger Hangtown Gold Lot 18
ABV: 11%
OVERALL RATING: 4
TASTING NOTES: Sweet but not cloying;
drinkable; flavors of citrus, pear, and
green apple; slightly floral aromas with a
tart finish; light- to medium-bodied
PRICE: $16
PURCHASE: Boeger Winery
1. Make the filling: Transfer the apples to a large mixing bowl and toss with the lemon juice.
In a medium bowl, combine the granulated sugar and sage, massaging together with your
fingertips. Add the brown sugar, tapioca starch, cinnamon, nutmeg, and salt. Add to the apples
and toss with your hands until evenly distributed.
2. When you’re ready to assemble the pie, remove the unbaked crust and lattice strips from
the refrigerator. Sprinkle the sugar-flour mixture all over the bottom of the crust. Layer the
apples on top, being careful not to mound them in the center. Dot the apples with butter cubes.
3. Place one strip of lattice across the center of the pie. Take another strip and lay it on top,
perpendicular to the first one, creating a cross. Lay the next two strips on either side of the first
strip you laid down, so they are parallel to both each other and the original strip. Next, working
with the original strip, fold back
both ends toward the center, and
then place the last two lattice strips
down on either side of the second
(perpendicular) strip. Fold the
original strip back down, so that it
lies across and on top of the newly
placed strips. It should look like a
woven lattice.
4. Tear off the ends of the lattice
pieces so they’re flush with the
perimeter of the tin. Roll the edge
of the crust in, sealing the lattice.
Crimp, being careful to push the
crimps down and into the pie, as
opposed to keeping them too loose on the edge. Put the assembled pie in the freezer for a
15-minute rest. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
5. Remove the pie from the freezer, place on the baking sheet, and brush the lattice and
crimped edge with the beaten egg. Transfer the baking sheet with the pie on it to the oven and
bake for 15-20 minutes, or until the crust is evenly golden brown. Turn the temperature down
to 325°F and continue to bake for 50-70 minutes, until the pie juices are bubbling in the center.
6. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4-6
hours. When the pie is at room temperature, slice it into 6-8 pieces and serve.
Store leftover pie, well wrapped in plastic wrap or
under a pie dome, at room temperature for up to two
days. Makes one, nine-inch pie.
Producing over 30 varietals, including their signature Barbera, award-winning Boeger
Winery was the first post-Prohibition winery in the El Dorado AVA and prides itself on
advocating for farm life and agricultural rights. For more info, visit boegerwinery.com.
Boeger Hangtown Red Lot 56
ABV: 15%
OVERALL RATING: 5
TASTING NOTES: Earthy, bold, and
luscious; perfect blend of Zinfandel,
Pinot Noir, Barbera, Mouvedre, Cabernet
Sauvignon, Sangiovese, Petit Sirah; ripe
and rich flavors of black cherry, plum, and
mocha; smooth finish
PRICE: $12
PURCHASE: Boeger Winery
OVERALL RATING is the average score (out of 5) given by Style staff tasters. Ratings should be taken with a grain
of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.
Pairs with
AMADOR BREWING
COMPANY’S ALTBIER
ABV: 6.3%
Amador Brewing Company’s delightfully
malty Altbier is everything a Northern
German amber beer should be: light in color,
full-bodied, and layered with
a distinct caramel taste
and mild bready flavor. It
finishes dry with a tangy,
slightly spicy bitterness
from the noble hops.
Its delicate flavor pairs
perfectly with the pie’s
buttery, nutty Gouda;
while the malty notes help
soak some of the apple’s
sweetness right up.
—Laura Ziegler, 36 Handles
Reprinted with permission from Sister Pie, copyright © 2018. Photography by E. E. Berger. Published by Ten Speed Press, an imprint of Penguin Random
House. Beer photo courtesy of Amador Brewing Company. Wine photos courtesy of Boeger Winery.