Friday, April 15, 2016
Here is a great recipe that uses some product we sell; courtesy of Gourmet du Village. DEEP DISH APPLE PIE Serves 8-10 10-14 Granny Smith apples, peeled, cored & cut into 8ths 250ml (1cup) granulated sugar 15ml (3tsp) Gourmet du Village Apple Pie Spice 90ml (6 tbsp) unsalted butter 5ml (1tsp) vanilla extract 90ml (6tbsp) Iced Apple Cider or Calvados (optional) 125ml (1/2 cup) + 30ml (2tbsp) 35% cream Pastry for a single pie crust 1 egg yolk Flour, for rolling dough on work surface.
In a small bowl, combine the sugar and Spices. In a large skillet, over medium heat, melt 30 ml (2 tbsp) butter, then slowly add apples, sugar/Spice mixture, & vanilla (this step can be done in batches if skillet is not large enough). Cook, stirring often, until apples are tender & liquid is caramelized & thickened (+-10 mins). Stir in Apple Cider, being careful not to allow it to ignite. Cook until alcohol has burned off; add the cream. Stir constantly for approx. 3 minutes, until thickened. Transfer mixture to a deep oven proof bowl. Roll out dough on floured work surface to a thickness between ¾ mm (1/8”) to 1 ¼ mm (1/4”) thick, large enough to cover the top your oven-proof bowl. Extend dough over edges, enough to crimp edges of dough. Cut a circle out of centre of dough. Whisk egg yolk and brush on top of dough evenly. Place on baking sheet. Bake at 200 C (400 F) for 20 minutes, or until crust begins to turn golden. Reduce temperature to 180 C (350 F), bake until crust is golden brown & juices are bubbling (30 – 35 mins). Enjoy!
