Spiced apple pie with brandied creme anglaise
Preppy Kitchen · ♥ 10.4K likes · 520.8K views · 21 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ cup sugar
- 3 whole egg yolks
Whisk the sugar and egg yolks together until just combined.
- 1½ cup half and half
- ½ whole vanilla bean
Combine the half and half with the split vanilla bean in a small sauce pan and warm over medium heat until steamy, not boiling.
Temper the yolks with a couple of ladlefuls of the hot milk, whisking constantly, then return the mixture to the pot.
Stir over medium heat three to five minutes until thickened enough to coat the back of a wooden spoon; do not boil.
Scrape the vanilla seeds in, pass the custard through a fine sieve and chill until serving.
- 390 g all purpose flour
- 2 tbsp sugar
- 2 tsp cinnamon
- ½ tsp kosher salt
Whisk the flour, sugar, cinnamon and kosher salt in a large bowl.
- 226 g butter
- ¼ cup apple brandy
Cut in the ice cold butter and work it with clean hands until the pieces range from almond sized to sand.
Working in the butter by hand
- 8 tbsp ice water
Mix the apple brandy with the ice water, drizzle it over the flour in stages and toss until shaggy and able to hold together when squeezed.
Press and fold the dough over itself several times to build layers; do not knead.
- 3½ lb apples
Cut the dough in half, wrap both pieces and chill about two hours, or up to three days.
Peel and core the apples and slice them one eighth of an inch thick into a bowl.
- 2 whole mandarin oranges
- 1½ tsp cinnamon
- 1½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp cardamom
- ¼ tsp nutmeg
- ½ tsp black pepper
Add the zest and juice of the mandarins, the cinnamon, ginger, allspice, cardamom, nutmeg and black pepper, tossing as you go.
Mandarin, spices and sugar for the filling
- ½ cup light brown sugar
- ½ cup granulated sugar
Add the light brown sugar and the granulated sugar, toss gently, cover and let stand one to three hours to draw out the water.
Drain the apples and pour the collected juice into a medium pan; reduce over medium heat about 15 minutes until thick and syrupy and a spoon leaves a trail.
Roll the first piece of dough about a quarter inch thick on a floured pastry mat and cut out leaves; hold them on parchment paper in the freezer 15 minutes.
Roll the second piece into a 14 inch circle, line the pie dish, fold the overhang under and crimp.
Lining the dish and crimping
Arrange the apple slices flat in the shell with as few gaps as possible and press down gently.
Filling, syrup and leaf top
Variation: bake any extra pastry leaves on a baking sheet for just a few minutes and serve them for dipping.
Bake at 425F for 15 minutes, then reduce to 375F and bake 50 to 60 minutes more until golden and bubbly, tenting if it colours too fast.