Butterscotch Apple Pie

• 分量: Yield: one 9" pie
• 調理時間: 1 hour
• 総時間: 2 hours

材料

Pie Crust

1 homemade pie crust, shaped into a disc and chilled*

Egg wash - 1 egg whisked with 1 Tbsp water

Apple Filling

28g unsalted butter

400g peeled and diced apples such as Honeycrisp, Jonagold, or Gala (from about 3 medium apples)

1 tsp vanilla extract

100g dark brown sugar

1 ½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

½ tsp fine sea salt

3 Tbsp granulated sugar

2 Tbsp all-purpose flour

Butterscotch Pudding Filling

340g whole milk

120g heavy cream

105g dark brown sugar

½ tsp fine sea salt

28g cornstarch

2 large egg yolks

15g unsalted butter

2 tsp vanilla extract or vanilla bean paste

Whipped Cream

240g heavy cream, cold

50g granulated sugar (optional - reduce if you like it less sweet)

1 tsp vanilla extract or vanilla bean paste

手順

PIE CRUST

I like to make my pie crust the night before or at least 2 hours before to give it time to rest.

Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Brush the inside of the crust with egg wash. Return to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden. If you need more tips, check out my post on how to blind bake pie crust

APPLE FILLING

In a medium pot, melt the butter over medium heat. Add the apples, tossing to coat with the butter. Add the vanilla, brown sugar, cinnamon, nutmeg, and salt, stir to combine, and cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 3 to 4 minutes.

In a small bowl, whisk together the granulated sugar and flour to combine. Stir into the apple mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.

Remove from the heat and let the filling cool completely (you can speed up this process by spreading it into an even layer on a baking sheet).

Preheat the oven to 400°f / 200°c with a rack in the lower third (preferably with a baking steel or stone on it).

Place the par-baked pie crust (in the pie pan still) on a parchment paper lined baking sheet. Pour the cooled apple filling and spread into an even layer. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes.

Remove from the oven and cool completely.

BUTTERSCOTCH PUDDING

In a medium pot, bring the milk and cream to a simmer over medium heat.

Meanwhile, in a medium heatproof bowl, whisk the brown sugar, salt, and cornstarch together to combine.

When the milk is simmering, whisk the egg yolks into the sugar mixture and whisk well to combine.

Pour in about one quarter of the hot milk mixture to temper the egg yolks, whisking constantly. Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until it is very thick and large bubbles break the surface, 3 to 4 minutes.

Remove from the heat and add the butter and vanilla.

Strain the pudding through a fine-mesh sieve onto the cooled apple filling and spread into an even layer. Cover with plastic wrap placed directly against the surface and refrigerate until set, at least 1 hour and up to 24 hours.

WHIPPED CREAM TOPPING

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes.

Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla if using, and mix to combine.

Spoon, pipe, or spread the whipped cream over the surface of the pie and garnish with cinnamon. Store leftovers in an airtight container in the fridge.