Evening Edge
What’s For Dinner?
DEL.ICIO.USApple Pie
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Cuisine: American
In the Kitchen With . . . Lucas Els, Duluth
Nominated by Judy Czegledi:
"My son, Lucas Els, is 24 years old and the pastry chef at St. Ives Country Club. He absolutely loves his job and loves to cook. He has taught himself and brought himself up by the bootstraps."
This pie can be made in a 9- or 10-inch pie plate. Els likes to serve it a la mode with cinnamon ice cream (see separate recipe listing) or vanilla bean ice cream with a cinnamon sprinkle.
"I know people come to the club just for this apple pie, " Els says. "Even people who don't like apple pie love this recipe."
Hands on time: 1 hour and 25 minutes Total time: 1 hour and 30 minutes Serves: 8
Ingredients:
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FOR THE CRUST:
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup (2 sticks) unsalted butter, diced
1 tablespoon heavy cream, plus extra to brush the crust
2 egg yolks
1 tablespoon cinnamon
1 tablespoon granulated sugar
FOR THE FILLING:
3/4 cup brown sugar
3/4 cup granulated sugar
5 pounds Granny Smith apples, peeled, cored and quartered
1/4 cup ( 1/2 stick) unsalted butter
1 vanilla bean
6 tablespoons applejack brandy
3/4 cup heavy cream
Instructions:
To prepare the crust: In a food processor, sift flour and 1/3 cup sugar. Add butter and pulse until ingredients resemble a fine meal. Add cream and yolks, and process just until a ball forms. Divide into two pieces, one slightly larger than the other. Wrap in plastic wrap, flatten into discs and refrigerate for 1 hour.
In a bowl, combine cinnamon with 1 tablespoon sugar. Set aside.
Lightly flour a clean, dry surface and a rolling pin. Roll out the larger piece of dough into a 12-inch round. Trim edges and keep for patching any holes later. Transfer the round to a floured cookie sheet and refrigerate.
Lightly grease a 9- or 10-inch pie pan. Roll out the smaller piece of dough into a round 2 inches larger than pie pan. Transfer to pie pan and mold to fit. Refrigerate.
To prepare the filling: In a large bowl, combine both sugars. Add the apples and toss to combine. In a large nonstick skillet over medium-high, melt butter. Add apples and sugar mixture. Split vanilla bean lengthwise and scrape out the seeds and add the pod and the seeds to the skillet. Add brandy (away from the flame if using gas). Caramelize the apples, stirring frequently, for about 15 minutes. Add cream and cook 1 minute. Once apples are soft and golden, remove from heat. Cool apples completely and remove vanilla bean. Drain off excess liquid and transfer apples to pie pan.
Preheat oven to 400 degrees. Remove the 12-inch round from the refrigerator and set out at room temperature until malleable. Place over the top of the pan. Trim the edges and lightly pinch the sides. Brush the top lightly with extra cream and sprinkle with cinnamon-sugar before cutting four small slits for ventilation.
Bake for 15 minutes, then lower the temperature to 350 degrees. Bake for 30 minutes without opening the oven door. Remove and cool before cutting.
In a bowl, combine cinnamon with 1 tablespoon sugar. Set aside.
Lightly flour a clean, dry surface and a rolling pin. Roll out the larger piece of dough into a 12-inch round. Trim edges and keep for patching any holes later. Transfer the round to a floured cookie sheet and refrigerate.
Lightly grease a 9- or 10-inch pie pan. Roll out the smaller piece of dough into a round 2 inches larger than pie pan. Transfer to pie pan and mold to fit. Refrigerate.
To prepare the filling: In a large bowl, combine both sugars. Add the apples and toss to combine. In a large nonstick skillet over medium-high, melt butter. Add apples and sugar mixture. Split vanilla bean lengthwise and scrape out the seeds and add the pod and the seeds to the skillet. Add brandy (away from the flame if using gas). Caramelize the apples, stirring frequently, for about 15 minutes. Add cream and cook 1 minute. Once apples are soft and golden, remove from heat. Cool apples completely and remove vanilla bean. Drain off excess liquid and transfer apples to pie pan.
Preheat oven to 400 degrees. Remove the 12-inch round from the refrigerator and set out at room temperature until malleable. Place over the top of the pan. Trim the edges and lightly pinch the sides. Brush the top lightly with extra cream and sprinkle with cinnamon-sugar before cutting four small slits for ventilation.
Bake for 15 minutes, then lower the temperature to 350 degrees. Bake for 30 minutes without opening the oven door. Remove and cool before cutting.
Nutrition:
Per serving: 689 calories (percent of calories from fat, 47), 6 grams protein, 84 grams carbohydrates, 5 grams fiber, 35 grams fat, 150 milligrams cholesterol, 21 milligrams sodium.
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