happy turkey day!! we’re gobble gobblin’ over here at my parents house in maryland. and yes, that means i’m back in the usa, home just in time for the holidays! what are you cooking today?
i’m still feeling some serious jet lag but not enough to keep me from whipping up a pie for our feast this afternoon! we’ve been making lots of tarts and quiches in culinary school but oh how i’ve missed their fatter, thicker, buttery cousin: the pie. today i got back to my roots and rolled out my all-butter pie crust to hold an apple compote, filled with salted butterscotch.
it’s been fun being back in my parent’s kitchen, especially since i’m not on a clock or graded while i’m cooking here! we’ve learned a lot about caramel sauces in my pastry classes and i decided to make a light and buttery caramel sauce, also known as butterscotch. it’s the perfect complement to the granny-smith apples, which i sautéed with butter and sugar to make a compote.
i knew i wanted a lattice pie, using thick strips of pie crust to line the top crust. i watched some handy videos like this one from molly yeh and this one from erin mcdowell to help guide my pie crimping! those two ladies are pie pros and definitely good resources for more pie recipes and techniques.
once the pie was cool, i brushed some more of the butterscotch sauce on top to give the pie a nice glaze. topped with vanilla bean ice cream, this pie is ready for the thanksgiving table!
that’s all for me pie-wise, check out the recipe below! and in this week’s other stuff:
i think i found my spirit-writer
when your former office has a bomb-@SS cookware deal for black friday weekend!!!
winter coat envy (feat. one of my favorite fashion bloggers)
salted butterscotch apple pie
serves 8, making 1 double-crust pie
2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) well-chilled unsalted butter
5 apples, washed, cored, and peeled (i used granny-smith)
3 tablespoons sugar
1 tablespoon butter
salted butterscotch sauce
1 1/2 cup sugar
1/2 cup water
1 cup cream
1/2 stick unsalted butter
1 teaspoon kosher salt
flour, for dusting
pie crust (adapted from Kate Lebo’s, Pie School)
- fill a spouted liquid measuring cup with about 3/4 cups of water, plop in some ice cubes, and place it in the freezer while you prep the following steps.
- in a large bowl, mix the flour, sugar, and salt. drop 1-tablespoon pieces of butter into the flour and toss the fat with the flour to evenly distribute it.
- place your palms up and curl your fingers back to scoop up the flour and fat. rub, rub, rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. make sure you reach into the bottom and around the sides of the bowl to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. it should be chunky—mostly cherry-size pieces, the smaller bits resembling coarse cornmeal.
- take the water out of the freezer. pour it (slowly!) in a steady thin stream around the bowl for about 5 seconds. toss to distribute the moisture. as you add a bit more water and toss, the dough will become a bit shaggy and slightly tacky to the touch. press a small bit of the mixture together and toss it gently in the air. if it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. if the dough ball keeps its shape, it’s done.
- gather the dough in 2 balls, one slightly larger for the bottom crust. quickly form the dough into thick disks using your palms and thumbs. wrap the disks individually in plastic wrap. refrigerate for an 30 minutes to 3 days before rolling.
- cut all apples in half, and then into cubes.
- combine apple cubes, sugar, juice from the 1/2 lemon, and butter in a saucepan. cook on medium heat for 10 minutes, until apples are tender.
- take off heat and cool in fridge before using.
salted butterscotch sauce (adapted from serious eats’ easy homemade caramel sauce)
- put water in a pot followed by sugar and bring to a boil. stir with a fork or heat-resistant spatula until the mixture comes to a boil. once at a boil, let cook for ~10 minutes, until the sauce turns a very light amber, having reached a soft-ball candy stage.
- take sauce off heat and add cream, use fork or spatula to whisk well as you add the cream. throw in butter and salt and mix well. use right away or store in the refrigerator.
- preheat oven to 400 degrees fahrenheit. butter your pie plate.
- roll out one of the pie discs for your bottom crust. when rolling, make sure your crust will completely cover the entire pie plate, and then some. transfer the crust to your pie plate and press firmly against the plate to adhere the crust.
- fill your crust with the apple compote and then ladle 1/2 of the butterscotch sauce on top. smooth out the top of the pie with a spoon to make an even surface.
- roll out your second pie disc for the lattice work. use a knife to cut thick lattice strips and layer in a criss-cross pattern.
- use a pair of scissors or a pairing knife to cut off excess pie dough around the edges of your pie. tuck the crust under the inner side of the pie pan, making a smooth surface for your crimping. once all tucked in, squeeze your index and thumb of one hand together and poke your other index finger into the crust to make the curved edges. it’s almost like your poking a little indentation into the pie crust.
- brush your pie top with egg wash and top with sugar.
- bake pie at 400 degrees for 45-50 minutes. cover with foil if the pie begins to brown too much.
- once out of the oven, brush pie with a bit of the extra butterscotch sauce to make shiny. top with vanilla bean ice cream!