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.
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.
- 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
- 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, like this handsome one from Emile Henry, 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.
If you'd like to acquire this handsome pie dish, head over Emile Henry and take 20% off, site wide, with code GV20.