Preparation: 15 min. / Cooking: 55 min. / Servings: 4 à 6
This recipe is simple and easy to prepare. You can give pie the shape you want and replace apples with other fruits like pears. But the secret of this recipe is really the Balsamumm-maple caramel, it is particularly delicious and versatile. What’s also nice about this one, is that both dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months.
1-1/2 cups (190g) all-purpose flour, plus more for work surface
1/4 cup (50g) granulated sugar
1/4 tsp. salt
1/2 cup (115g; 1 stick) cold unsalted butter, cubed
1/4 cup (60ml) ice cold water
Egg wash for crust:
1 large egg beaten
2 - 3 large apples, peeled and sliced into
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
For Balsamumm caramel sauce
150 g Balsamumm Bianco
100 g maple syrup
60 g of butter
125 g of whole 35% liquid cream
1 pinch salt flower
Vanilla ice cream, optional
1/3 cup (40g) chopped pecans, optional
For crust, whisk flour, sugar, and salt together in a medium bowl. Using a fork, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball. Flatten dough into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
Meanwhile prepare caramel, cut butter into pieces and set aside on a plate in refrigerator. Heat cream in a saucepan over low heat so that it is hot when mixed with Balsamumm and Maple syrup, about 3 minutes. Heat Balsamumm and maple syrup in another saucepan over medium heat and bring to a temperature of 180 ° C. Add the hot cream in Balsamumm-Maple syrup several times, emulsifying with a whisk. Bring to all at 116 ° C. Add butter in pieces, gradually. Emulsify with a whisk to homogenize, set aside in jars until using.
For filling, mix apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Arrange the apples (not the juices) into the center of the dough, leaving a 2-3-inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary.
Drizzle 3 tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash. Add crush pecans. Bake until the filling is bubbly, and the crust is golden brown, about 35 to 40minutes.
Allow to cool on the baking sheet for 10 minutes before slicing and serving.
Serve with vanilla ice cream, extra Balsamumm-Maple caramel sauce and drizzled with Balsamumm Original. Enjoy!
**Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months.
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