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Perfect Sous Vide Apple Pie | Recipeish | Gustus Vitae

Yield: 1 Perfect apple pie.
Time Estimate: 3 1/2 Hours, including 3 hours unattended.
Storage Notes: Will keep covered for up to 3 days.
Difficulty: Easy.

Hard to believe it, but Autumn is on the way, and with it apple pie season. Start it off right with sous vide apple pie: carefully controlling the temperature results in tender but firm apple slices with a naturally gooey and rich filling. Our Apple Pie Cane sugar was built for this - bring out the best in your pie by baking in sweet, spicy, fall flavors, all built on a base of all natural US grown cane sugar.

Ingredients

  • 8-10 Large baking apples (McIntosh are our favorites if you can get em)
  • 3 1/2 Tins Apple Pie Cane Sugar
  • 1 Tbs California Sea Salt
  • Juice of 1/2 a lemon
  • 3 1/2 Tbs cornstarch
  • 2 Eggs
  • 2 Rolls premade pie crust
Directions 
  • Preheat a water bath to 160F.
  • Peel apples, core, and slice into roughly even strips, no more than 1/4" wide.
  • Add to a large mixing bowl with 3 tins Apple Pie Cane Sugar, lemon juice, corn starch, and California Sea Salt, tossing gently to combine.
  • Allow 10 minutes to rest, then gently transfer to a vacuum sealed or ziplock bag, pressing the air out as you do.
  • Cook for 1 hour in the bath, then carefully and slowly pour into a large crockpot or stewpot. Heat on medium low, stirring occasionally, until the mixture thickens and a dragged spoon leaves a clear path on the bottom: around 5 minutes.
  • Gently pour mixture onto a large baking tray and allow to completely cool for 1 hour, and begin preheating your oven to 400F.
  • Remove premade crusts from the freezer, bringing up to temperature as the apples cool.
  • Carefully lay down the bottom crust into a 12" pie dish, gently pushing the dough up and against the sides.
  • Fill to about 1/4" under the lip of the crust.
  • Roll out second pie crust, and cut into long, 1" wide strips. Working one strip at a time, lay out the dough in an overlapping lattice pattern.
  • Crimp edges, pinching off excess dough, and forming a uniform, slightly ridged crust.
  • If you like, roll out excess dough and stamp with a patten, laying on top of the lattice.
  • Beat two eggs, then gently brush across all exposed dough, including the edge.
  • Sprinkle the top all over with the 1/2 tin of Apple Pie Cane Sugar - this will caramelize and create an exceptionally delicious and beautiful crust.
  • Pop in the oven for 25 minutes, then rotate, reduce heat to 350F, and cook a further 25-30 minutes, until well browned but not burned.
  • Remove and rest, uncovered, for 4 hours.
  • To serve, heat oven to 200F, dividing pie into pieces on small plates, and warm for 5 minutes.
  • Plate with a big scoop of vanilla ice cream, and devour.