It was a fun weekend cooking wise, spent all, well most of Saturday making things for the next day and messing with some new ideas. Carrot Halwa, Oreo Truffles and Apple pie as well as home made Lasagne.
Not to forget my new buy, well 2nd hand £21 off eBay. A stainless steel prep-table and I have to say that whilst it was only £21 it was totally disgustingly filthy and had to be totally dismantled and cleaned, it begs belief that it came out of a commercial kitchen, however it has cleaned up well and is ready for use.
Anyways, back to apple pie…..My daughter loves apple pie, I like apple pie but for some reason it seems a little boring so it seemed worth trying to jazz it up a little and so we had Apple & Cinammon pie with Salted Caramel and overall it was pretty good, the customers certainly seemed to like it. My own recipe!!
4 Large Cooking Apples, chopped
2 Dessert Apples – chopped into 0.5cm cubes
1-2 tsp Cinammon, to taste
2 tbsp Maple Syrup
Dark Brown sugar, to taste – I kept it reasonably tart to offset the very sweet caramel.
Put all the ingredients into a saucepan and gently stew the apple until the cooking apples have broken down, you want the dessert apples to maintain their shape to give a nice texture to the apple. Leave to cool.
Whilst the apples are stewing make the caramel. If you want sweeter just double the qty. 8)
90g Caster Sugar
75ml Double Cream
large pinch of flaked sea salt
Place the sugar in a small saucepan on medium heat until melted, just bubbling, you want to caramelise it but not burn and its a delicate balance. When you have a nice golden colour then stir in half the cream, it will bubble up quite a bit so be prepared/careful, wait for it to calm down a little then add the rest of the cream butter stirring all the time, allow to gently boil for a few minutes and take off the heat and allow to cool whilst you do the pastry.
Pre-heat the oven to about 170C (fan) and make some semi-sweet pastry (Google) and line your pie tin/dish, bake it blind for around 20 mins an remove from the oven and allow to cool a little. Add half the apple and smooth the surface. The simplest way to get a nice layer of caramel is to pipe it in, if the caramel is too cold and too stiff just warm it gently to loosen it. I put a small plastic sandwich bag into a pint glass and tip the caramel into the bag, carefully take the bag out of the glass and squeeze the caramel into one of the bottom corners of the bag, twist up the top and cut off the corner, voilà instant piping bag. Pipe a layer of caramel over the apples and then add the other half of the apples on top, or you can just put all the apple in and pipe the caramel onto the top. If you have any left you can just squirt it straight into your mouth, Mmmmmm but a little sickly.
Brush egg wash around the edge of the pie base and roll out the top and place it over the apples sealing carefully around the edge.
Place in the oven for about 30-40 mins until golden brown. Eat warm with cream or ice cream.