Pie filling, pie dough, caramel apple sauce and cinnamon ice cream by Tracy Wilk, Executive Pastry Chef of David Burke Kitchen in New York, NY.
Yield: 16 servings
- 1.76 oz/50 g unsalted butter
- 8 apples, peeled and cut, small dice
- 7.7 oz/220 g light brown sugar
- 0.17 oz/5 g ground cinnamon
- 0.35 oz/10 g cornstarch
- 1.76 oz/50 g water
1. In a wide pot, melt and brown butter. Add diced apples to browned butter and toss to coat. Add brown sugar and continue to toss and stir to fully incorporate. Continue to cook on high heat until apples begin to soften and break down. Add cinnamon and toss.
2. Mix together cornstarch and water in a small bowl with a whisk. Add slurry to apple pie filling and continue to cook for 3 minutes. Pour out into a hotel pan for the apple filling to completely cool.
- 13.8 oz/393 g all-purpose flour
- 0.14 oz/4 g kosher salt
- 0.14 oz/4 g granulated sugar
- 8.8 oz/227 g unsalted butter, cubed
- 4.16 oz/118 g cold water
1. In a small bowl, whisk together flour, salt, and sugar. Cut in butter using a pastry blender or your hands until mixture is crumbly. Stream in water, until dough just comes together. Divide dough into four pieces.
2. Roll dough between 2 pieces of parchment to 1/8” thickness. Let dough rest in refrigerator for at least 4 hours, ideally overnight.
3. Using bicycle cutter, divide dough into 4.7” x 2” (12 x 5 cm) rectangles. Let chill in refrigerator for ease of preparing.
4. To assemble pies, egg wash edges of pie, and add 1.76 oz/50 g of pie filling. Pinch together sides using a fork for décor, and seal. Add a slit on the top for steam release. Freeze and keep frozen until frying.
Caramel Apple Sauce:
- 14 oz/400 g granulated sugar
- 0.88 oz/25 g corn syrup
- 2.6 oz/75 g water
- 8 oz/225 g apple puree
- 8 oz/225 g heavy cream
- 0.1 oz/3 g kosher salt
Place sugar, corn syrup, and water into heavy bottomed pot and mix until sandy. Cook sugar on high heat until medium amber. Deglaze with puree and cream, bring back to a boil. Add salt and emulsify; let cool.
Cinnamon Ice Cream:
- 32.6 oz/925 g whole milk
- 32.6 oz/925 g heavy cream
- 15 cinnamon sticks
- 14 oz/400 g granulated sugar
- 0.14 oz/4 g salt
- 15 large egg yolks
1. Bring milk, cream, and cinnamon sticks to a boil, then cover and let sit for 30 minutes to infuse.
2. Strain out cinnamon sticks, and bring back to a heavy simmer. Add half of the sugar, and whisk together yolks and remaining sugar in a separate bowl. Temper yolks with milk mixture, and proceed with anglaise. Once thickens, strain over a chinois and let cool, ideally overnight.
3. Spin ice cream according to manufacturer’s instructions, and portion into 8-ounce containers. Keep tempered for service, alongside milk portions (see below).
- Frosting, of choice
- Red hots, crushed
- Cinnamon sugar
- Whole milk, portioned in 1-ounce containers
- Whipped cream
- Ground cinnamon
1. Prepare glasses by coating glass with buttercream or frosting of choice, and topping with crushed red hots.
2. Preheat fryer to 375°F.
3. At time of service, fry pies 5-7 minutes, until golden brown. Let cool on wire rack for 30 seconds, then toss in cinnamon sugar.
4. While pies are frying, prepare Cinnamon Milkshake by blending tempered Cinnamon Ice Cream with milk (Vitaprep preferred). Pour into prepared glass and top with whipped cream, crushed red hots, and cinnamon. Serve alongside warmed Caramel Apple Sauce.