Caramel cider apple pie

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It’s taken a couple of tries, but I finally got got the caramel apple pie to come out perfectly and just in time for Thanksgiving.  As I mentioned in my previous post, I first saw this recipe on Cup of Jo over the summer and set it aside for apple season.

I found the recipe to be very inspiring, but a tiny bit sloppy.  There were details missing that I found frustrating, particularly with the cider caramel, so I took the liberty of making a few changes, which I’ve outlined below.

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A few tips and what I changed:

Given that the original recipe’s crust is from Martha Stewart, it’s probably perfect good to use.  I however, have a lot of faith and experience with Mark Bittman’s flaky pie crust and made two of those for this pie.  Bittman’s recipe is easy, always flaky, and has never gotten soggy on me.

Getting the caramel right took a few tries.  What ended up working for me was to keep the cider at a steady medium boil, and actually measure the liquid to see how far it reduced.  Once it was down to about a cup, it was noticeably thicker, but not as thick as I expect caramel to be.  If I cooked it much longer it burned, so at the one cup mark, I put it in a mason jar and stuck it in the fridge.  That finally did the trick.

I like the apple pie filling to be perfectly soft and have no sort of undercooked bite to the apple texture.  Once I’d cut up the apples, I sauteed them in skillet until they softened.  The additional benefit of pre-cooking your apples is that it removes some of the juice and the pie will be less likely to be watery (the pie in the original recipe photos looks very liquidy.) This takes about 10 minutes in my Le Creuset, and about 20 in a regular kitchen skillet.  I let them cool in the skillet for about 10 minutes, then mix the other filling ingredients directly into the apples in the skillet.  Mix well, then transfer to your prepared pie crust.

Lately I’ve been wanting to improve my pie crust making skills, so I’ve been toying with these dough circles I saw on Food 52.  I found that it was important to keep the dough thin and cold, so I rolled the extra crust out on a piece of parchment paper, then transferred the paper and dough onto a sheet pan and refrigerated them for about 15 minutes.  When I was ready to assemble the top crust, I pulled the sheet pan out of the fridge and cut the dough circles with a shot glass. I got the best result by arranging the dough cut-outs in concentric circles over the apple pie filling, then arranging another set of circles along the edge of the crust.

Given that I used dough circles instead of a regular top crust, I found the browning on the pie crust to be more even if I brushed it with a little milk, rather than egg.  Don’t forget to sprinkle the crust with cinnamon and sugar before popping the pie in the oven.

Lastly, as with most pies, it is very important to let the pie cool completely before serving.  This will help the filling set and not ooze out of your cut pie, as well as help prevent your bottom crust from getting soggy.

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Braided apple pastry

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Some weekends are too lazy for recipes.   Coffee, naps, and cuddling are oh so tempting as the days get chillier.  These are the times when its handy to have a few puff pastry sheets tucked away in your freezer.  Its so easy to make puff pastry beautiful, and it can be filled with just about anything, savory or sweet.

Apples, cinnamon, puff pastry, brown sugar, butter, egg

Apples, cinnamon, puff pastry, brown sugar, butter, egg

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This pastry was something I threw together with what I had on hand.  Apart from the instructions for cutting the pastry, for which I’ve included a video link below, I didn’t really follow any recipe.  I think this would work well with pears, and next time, I plan to make a little caramel to drizzle over the apples before braiding up the pastry and sticking it in the oven.  Here’s an approximation of what I threw together:

  • 1 sheet puff pastry
  • 2 large apples, peeled and cut into 1/4 in slices
  • 4 tbsp butter
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 egg white
  • flour for rolling out the puff pastry

Preheat oven to 400°F.  Dividing the apple slices into three batches, sauteing them over medium-low heat in a tablespoon of butter, until soft and golden brown, about 5 minutes.  Stir occasionally and add a little extra butter if needed; don’t let them burn.  When apples are golden brown, sprinkle them with a teaspoon of brown sugar and cook for another minute, stirring frequently so that the sugar coats all apple slices from all sides.  Remove from heat and set aside.

Once your puff pastry has defrosted, follow the instructions in the video posted below to roll out and cut your puff pastry.  Add the cooked apples to the center of the dough, sprinkle with1 tbsp brown sugar, 1 tsp cinnamon, and 1 tbsp butter cut into four small cubes and even distributed over the apples.  Braid pastry, brush with egg white, and bake for 25-30 minutes or until golden.  Allow to cool for 15 minutes before serving.

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Braided.Apple.Tart.6

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