Apple Pie
Soulayrol & Chauvin
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La Belle Cuisine - More Pie Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

"Thy breath is like the steame of apple-pyes."
~ Robert Greene, "Arcadia", 1590

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A Close View of a Group of Green
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Kennedy, Taylor...
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Apple Trio
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Brega, David
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Old-fashioned Apple Pie


Spago Desserts
by Mary Bergin and Judy Gethers,
1994, Random House

Yes, this recipe is more time-consuming than the average apple pie. Trust
me - this is NOT your average apple pie. It is nothing short of phenomenal!
And, of course, there is not a single calorie in it!

“This apple pie has been on the Spago menu since the restaurant opened in
1982. Because of the demand, we never take it off the menu and the recipe
has never been changed. Pâte Sucrée or Basic Pie Dough can be used to
make the crust.”

Makes one 9-inch pie
Serves 8

Equipment: Rolling pin, 9-inch pie plate, 2 baking trays, 12-inch skillet
or sauté pan, small bowl, pastry brush

1 recipe Pâte Sucrée or Basic Pie Dough
5 pounds (13 to 14 medium) Granny Smith apples, peeled and
cored, each apple cut into quarters
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1 1/2 vanilla beans, split lengthwise
1 1/2 cups granulated sugar
6 tablespoons Calvados or brandy of your choice
3/4 cup heavy cream plus a little extra for brushing over pastry

Cinnamon Sugar
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon

1. Roll out the pastry. Butter, or coat with vegetable spray, a 9-inch pie plate.  Divide the pastry into 2 pieces, one a little larger than the other.
On a lightly floured surface, flouring rolling pin as necessary, roll out
the smaller piece of dough to an 11-inch round and fit it into the pie
plate, pressing down with your knuckle to conform to the shape of
the pan. Trim the edges and add scraps to the remaining piece of
dough. Roll out the second piece to a 12-inch circle and place on a
lightly floured baking tray.  Refrigerate until needed.
2. Make the filling: Cut each apple quarter into slices about 1/2 inch
thick. You will be sautéing the apples in three batches. Melt 3 table-
spoons butter in a 12-inch skillet. Arrange 1/3 of the apples in the
skillet. Add 1/2 vanilla bean with its scrapings and sprinkle 1/2 cup
sugar over the apples. Over medium-high heat, sauté the apples until
lightly caramelized and tender, about 15 minutes, turning often so that
the apples cook as evenly as possible. Pour in 2 tablespoons Calvados
and cook just until the alcohol burns off. (If the brandy ignites remove
pan from heat or place cover over pan for a few seconds.) Pour in 1/4
cup cream, stir through, and cook 1 minute longer.  Spread the contents
of the skillet onto a large baking tray to cool while sautéing remaining
apples. Wash and dry the skillet. Repeat the procedure 2 more times
with remaining butter, apples, vanilla bean, sugar, cream and brandy.
3. Position rack in center of oven and preheat to 400 degrees [F].
4. Make the cinnamon sugar: In a small bowl or cup, combine the sugar
and cinnamon and mix well. Set aside.
5. Remove lined pie plate and circle of pastry from refrigerator. Pile the cooled apples in the pie plate, mounding apples slightly in the middle.
Roll circle of pastry over rolling pin and unroll over apples. With a
sharp knife, cut away excess dough and gently pinch together the
edges of the pastry. Cut 3 or 4 slits in top of pastry, brush with
cream, and sprinkle with cinnamon sugar.
6. Bake 15 minutes, turn oven down to 350 degrees [F] and bake until
crust is golden brown, 30 to 35 minutes longer. Cool on rack.
7. To serve: Serve warm or at room temperature with a scoop of
Cinnamon Ice Cream or a dollop of whipped cream.

Featured Archive Recipes:
Gigi's Deep Dish Apple Pie
Gigi's Cinnamon Crunch Apple Pie
Gigi's French Apple Pie
Mary Margaret's Dutch Apple Pie
Wolfgang Puck's Christmas Apple Pie
 

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