In 2020, Red Tomato invited Celeste Croxton-Tate to a virtual discussion joined by Simon Renault of Scott Farm, to inspire more fun and surprising ways to cook with heirloom apples. Celeste is a celebrated cookbook author and owner of Lyndigo Spice. Celeste grew up in Roxbury, a neighborhood in Boston, and lived in a building where “everyone that lived there was from somewhere else.” Places like Jamaica, Trinidad, and Montserrat, are just a few of the culinary influences she credits for inspiring her cooking. Celeste said that growing up, “it was a melting pot and everybody’s door was always open. I was always sitting in somebody’s kitchen. I just learned how to use different spices.” This led her to develop her own line of spices, chutneys, and relishes.
Jump to RecipeWhen asked what inspires her cooking, Celeste said that “Most of these recipes that are in the book come out of me not wanting to waste anything. This [apple] pie evolved because I had some apples, I had some leftover pancetta, chives, and cheese. Being from Boston, we like our cheddar! So I tried something.”
Celeste mixed everything together and loved the savory result! Her savory apple pie has since evolved and she recommends a Gruyère cheese and adding in chives and nutmeg. More details are below on replicating her savory apple pie.
“I sliced up the apples and put everything together. In place of the butter that you put in the apple mixture [in a typical pie recipe], I used the rendered pancetta oil. Ohmygoodness, it is so good.” Put everything in a pie shell and bake it in the oven, following a similar process to a traditional apple pie recipe!
When it comes to spicing up heirloom apples, Celeste also recommends using a spice blend on fresh apples. “Another thing I do with apples is to use a spice rub. Sometimes I make little snacks for my son. I sprinkle the spice rub on sliced apples. The spice rub adds a smoky flavor and people love it.”
You can experience more of Celeste’s inspired cooking firsthand by shopping the products on her website, purchasing her cookbook.
Savory Apple and Gruyère Pie with Pancetta
Ingredients
- 4-6 apples firm, crisp apple variety sliced very thin
- 4 oz pancetta, diced
- 1 cup Gruyère cheese, shredded
- 2 tbsp chives, finely chopped
- 3 tbsp brown sugar
- 1/4 tsp nutmeg
- 1 double crust pie dough, store bought or homemade
Instructions
- In a skillet over medium heat, cook the diced pancetta until crispy. Remove from the pan and set aside, reserving the rendered fat.
- Set your oven to 375°F (190°C).
- In a large bowl, toss the thinly sliced apples with the brown sugar, nutmeg, and crispy pancetta. Drizzle the reserved pancetta fat over the apples instead of butter and mix well.
- Top the pie: Roll out the second half of the dough and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
- Place the pie in the oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before slicing. Serve warm and enjoy!