Top Recipe - Matthew Petersen's Fried Caramel Apple Pie & Cinnamon Sablé and Vanilla Ice Cream

Fried Caramel Apple Pie & Cinnamon Sablé and Vanilla Ice Cream

Apple Farce:
10 Granny Smith apples
1 cup sugar
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon salt
1 vanilla pod
4 ounces butter
1 ounce cornstarch
1 ounce apple juice

Caramel:
500 grams sugar
750 grams heavy cream
1 pinch salt

Apple Compression:
1 liter water
200 grams sugar
4 pieces anise
4 pieces cinnamon
2 vanilla beans
6 apples, sliced

Pie Dough:
900 grams bread flour
60 grams sugar
30 grams salt
500 grams butter, cubed
150 grams Crisco
200 grams water
Oil, for frying

Vanilla Ice Cream:
2 liters whole milk
520 grams heavy cream
175 grams glucose powder
750 grams sugar
8 vanilla pods
15 grams stabilizer
720 grams egg yolk

Cinnamon Sable:
200 grams sugar
200 grams butter
200 grams flour
200 grams almond flour
20 grams cinnamon

Apple Farce:
1. Peel and dice apples.

2. In a large sauté pan, melt butter and then add apples, add sugar and cook until tender. Add spices, salt and vanilla. Cook for two minutes.

3. Mix together cornstarch and apple juice. Thicken farce with slurry and then refrigerate until cool.

Caramel:
1. Caramelize sugar in a large sauce pan. Deglaze with heavy cream and add salt. Cool at room temperature. Reserve.

Apple Compression:
1. Boil everything except apples. Strain and cool. Pour syrup and apples into a vacuum bag. Compress apples in vacuum machine. Refrigerate.

Pie Dough:
1. Mix together the flour, salt and sugar in a KitchenAid. Using the paddle on low, incorporate the Crisco and the butter. Mix just until it starts to come together then add water and mix to combine. Wrap in plastic and refrigerate until firm. Roll 2 millimeter thick and cut 3-inch rounds. Brush with egg wash. Fill with apple farce. Fold in half and press at the seams. Refrigerate. Deep fry to order.

Vanilla Ice Cream:
1. Mix together glucose powder, sugar and stabilizer. Whisk this mix into milk and heavy cream and add vanilla.

2. Over medium flame, cook mixture until it boils. When milk boils together, temper in the egg yolk. Strain through chinois. Place into ice bath and cool overnight.

Cinnamon Sable:
1. Cream butter with sugar until fluffy. Add almond flour and mix in. Add flour and cinnamon. Bake at 350 degrees Fahrenheit until golden.

© 2011 CHEF MATTHEW PETERSEN

Posted on AllTopChef.com