It’s not christmas without an apple pie
2. Prepare the filling. In a small bowl combine the chopped
prunes, apricots and figs with the Calvados. Set aside to
allow fruit to plump.
3. Peel, core and slice the apples into 1/4 inch thick slices.
In a large, heavy skillet, over medium-high heat, melt 3
tablespoons of butter and cook until it just begins to brown.
Add about half of the sliced apples and toss to coat in the
butter. Sprinkle about 1/2 cup sugar over and continue to
cook for about 10 to 15 minutes or until apples are tender
and caramelized. Pour in 1 tablespoon of brandy and ignite.
Cook for about 30 seconds until alcohol burns off. Stir in 1
tablespoon heavy cream. Transfer caramelized apples to
a large mixing bowl; set aside to cool. Repeat this process
with remaining apples, sugar, brandy and cream. Stir
plumped, dried fruits, lemonjuice, cinnamon, lemon and
orange zests and nutmeg into apple mixture. Set aside until
ready to assemble pie.
4. To cut lattice strips. On a lightly floured board, roll out
the reserved piece of sugar pastry dough into a rectangle
about 5 1/2 inches by 11 inches, about 1/8 inch thick. Cut
a strip of thin cardboard, 1/2 inch wide and 10 inches long.
Tightly wrap the strip in plastic wrap and use as a guide for
Adventurous enough to don
Serves the apron? Should you feel the
cutting the strips. With a sharp knife cut the pastry into ten -
8 to 10 craving, we found the recipe
1/2 inch wide strips. Carefully arrange the strips on a large
for the ESSENTIAL holiday
Cooking time
parchment-lined baking sheet. Cover loosely with plastic
dessert: the Christmas Apple
2H 45m Pie from master chef olfgW ang
wrap; refrigerate until needed.
Puck. He serves it during the 5. Assemble the pie. Pre-heat oven to 400°F. Spoon apple
holidays in his restaurants but
admits the end result is too
and fruit filling into prepared pie shell, gently mounding.
good to be confined to such
Place 5 pastry strips evenly spaced over the mounded
a limited period of time. Puck
apple filling and across the entire pie, leaving ends
suggests we try to find Pippin
or Granny Smith apples (in
unattatched. Fold every other strip back halfway. For the
Macau? right...) since they next layer of cross strips, place one center cross strip,
retain their shape during
the cooking process,
directly across filling in the middle of the pie and at right
but they must be sautéed
angles to the first layer of strips. Replace folded-back
first to become
strips. Fold back halfway the alternate strips. Position
Ingredients
tender.
second cross strip. Repeat until the five cross strips are
1 recipe of ‘sugar dough’
placed on top of the bottom layer of 5 strips and a lattice
1/4 cup, chopped, pitted prunes
has been woven. Brush the entire edge of the pie with
1/4 cup chopped dried apricots
angpuck.com
water and tuck overhang over the ends of the pastry strips;
1/4 cup chopped, dried figs
press and seal edges securely. Flute or pinch to form a
1/4 cup Calvados
olfg
decorative edge around the pie. Brush latticework with
.w
6 tablespoons unsalted butter beaten egg white and sprinkle with crystallized sugar.
5 pounds (about 10)Pippin or Granny Smith apples Bake for 30 minutes; reduce temperature to 350° F and
1 cup sugar bake from 35 to 40 minutes longer or until crust is golden.
2 tablespoons brandy If crust is browning too much around edges, loosely cover
2 tablespoons heavy cream edges with foil. Cool on a wire rack for at least 15 minutes
1 tablespoon lemon juice as seen at www before serving.
2 teaspoons ground cinnamon
1 teaspoon lemon zest Presentation
1 teaspoon orange zest Serve warm with scoops of Cinnamon Ice Cream or Vanilla
1 /2 teaspoon freshly grated nutmeg Ice cream and a stick of cinnamon.
1 large egg white, lightly whisked
1 1/2 tablespoons crystallized sugar Wine recommendation
If you haven’t tried Calvados before, this might be a good
Method opportunity. It’s the famous apple brandy from Normandy in
1. Prepare the crust: Divide the pastry into two parts; one a France and although it’s usually fiery, it has a magical apple
little larger than the other. Wrap the smaller piece in plastic flavor that is the perfect partner for this Apple Pie. Pour into
wrap and refrigerate until needed. On a lightly floured a brandy balloon, swirl around using the heat of your hand
surface, shape the larger piece of pastry into a round ball. to warm it a little and release the bouquet. Then sip slowly
With a lightly floured rolling pin, roll into a circle about between bites of the pie.
1/8 inch thick and about 11 inches in diameter. Fit pastry
circle into a 9 inch pie plate. With a small sharp knife, trim Note: Crystallized sugar, a coarse sugar with larger granules
the edges leaving about 1/2 inch overhang. Chill for about than granulated sugar is used to sprinkle on certain pastries
30 minutes while you prepare the filling.(If you are using before baking, for a shinier look. It can be found in specialty
a glass pie plate, remove from the refrigerator about 15 food or cake decorating stores. Substitute with granulated
minutes before filling.) sugar if crystallized is unavailable.
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