If you’re up to the challenge, try your own version of Chef Vocci’s Apple Pie! Follow the recipe below:
Step 1 – Making the Pie Dough
- 24 oz. AP Flour
- .6oz Salt
- .6oz Sugar
- 12 oz. cold butter, cubed
- 5 eggs
- 1.2 oz water
- 8 drops vanilla extract
- .24 oz lemon zest
- 1 tsp coriander
1- Stir flour, salt, and sugar into bowl. Rub butter into flour using finger tips to the texture of fine breadcrumbs. Make a well in the center.
2- Mix eggs, water, and zest. Pour wet ingredients into flour well. Mix to a soft dough.
3- Turn dough into lightly floured work surface. Knead until smooth and well fixed.
4- Wrap in plastic and chill for at least 30 min before use.
5- Roll out dough to 1/8th inch thick, and place in cast iron skillet.
Step 2 – Making the Apple Pie Filling
- 4lbs Granny Smith Apples, peeled and Diced
- 6oz Granulated Sugar
- 4oz Brown Sugar
- 1 tbsp cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp nutmeg
- ½ tsp
1 – Sauté apples over medium heat 4-5 minutes, then add sugar and spices. Cook another 5-7 minutes until all ingredients are incorporated and apples are caramelized. Set aside to cool.
2- Once cooled, place it into cast iron skillet.
3 – Roll out additional sheet of pie dough, and place overtime apple pie filling. Cut off excess pie dough.
4- Dust with cinnamon sugar and bake at 425 degrees for 30 minutes.
Step 3 – Miso Caramel (Optional)
- 1 lb sugar
- 5oz. water
- 12 oz. heavy cream
- ¼ cup of miso
- 2 oz. Butter
1- Bring sugar and water to boil and continue to heat until the mixture begins to darken. In a separate pot, bring miso and cream to a boil and set aside. Incorporate the cream into the sugar syrup and mount with butter.
2- Place a scoop of ice cream on top of apple pie, and drizzle with miso caramel.