Greyfield Inn, on remote Cumberland Island, Georgia, may not have the elegance and social cachet of the more fashionable hotels on Hilton Head, Kiawah, Jekyll, and other resort islands to the north, but I’d love to return there if only to sample more of the innovative Southern dishes served on a buffet in the slightly shabby but genteel dining room. I remember lots of dishes, but what really impressed me was this apple and cheddar quiche with wine, nutmeg, and just a hint of curry.
To make the pastry shell, combine the flour, sugar, and salt in a large mixing bowl, add the butter, and rub with your fingertips till the mixture is mealy. Add the egg, stir well, then gradually add enough ice water to form a ball of dough. Wrap the dough in plastic wrap and chill for 1 hour.
Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a ⅛-inch thickness. Fit the dough into the pie plate and crimp the edges. Prick the bottom and sides with a fork, place on a heavy baking sheet,
To make the filling, heat the butter over moderate heat in a large stainless-steel or enameled skillet, add the apples, scallions, nutmeg, and curry powder, and
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