Sous Vide Apple Pie | Recipeish | Gustus Vitae
This apple pie is a bit more labor-intensive than other recipes, but by making your own dough and taking the time to par-cook the apples, you'll get a pie that hits all the right notes: a flaky but firm crust, gooey center, and apple slices that keep their shape during baking.
- Yield: 1 Pie.
- Time: About 7 hours, including around 80 minutes active.
- Storage Notes: Will keep for 2 days, covered.
- Difficulty: Medium.
Ingredients
- For The Crust
- 3 Tbs Zesty Lemon Cane Sugar
- 1 Tsp California Sea Salt
- 2 1/2 Cups plain flour
- 3 Sticks of butter (around 12oz)
- For The Pie
- Around 12 apples (we used McIntoshes)
- 1 Full tin Zesty Lemon Cane Sugar
- 2 Tbs cornstarch
- 1 egg
- In a food processor, combine 2 cups of flour with Zesty Lemon Cane Sugar, California Sea Salt, and rough chop in butter. Pulse 5-6 times, then add remaining 1/2 cup of flour, and pulse 5 more times.
- Transfer to a large bowl, sprinkle on 1/3rd cup cold water, and form into a large ball.
- Divide ball in half, wrap in saran, and pop in the fridge.
- Preheat a sous vide bath to 160F.
- Peel and core apples, and chop into slices of roughly the same size: around 1/4th" thick by 1" wide and however long that particular piece of the apple is.
- In a large bowl, combine apple slices, Zesty Lemon Cane Sugar and cornstarch, using a spatula to evenly coat.
- Vacuum seal apples, and pop in the sous vide for 1 hour. Par-cooking like this will help them keep their shape and not turn into mush when you bake your pie.
- Transfer apples and sauce to a dutch oven or thick-bottomed pot, and cook on medium for 15 minutes, stirring occasionally, to thicken the sauce and concentrate the sweetness.
- Spread apples in an even layer on a large baking sheet, and allow to fully cool - this will keep your crust from getting soggy.
- As the apples are cooling, preheat oven to 425F.
- Remove dough from the fridge, and begin rolling out.
- Arrange the first half in the bottom of your pie pan with around 1" to spare around the edges.
- Fill your pie, mounding slightly so the middle is slightly higher than the perimeter, and pat down with a spatula to make sure there aren't any gaps.
- Cover with second dough half, trim edges, and push down with a fork to seal.
- Separate the white and yolk of an egg, and brush white over dough.
- Cut 4 or 5 good sized slices in the the dough to allow steam to escape, and pop in the oven for 25 minutes.
- Reduce heat to 375F, and cook for a further 20 minutes. Keep an eye on it to make sure it doesn't get browner than you'd like.
- Remove, and allow to fully cool. This is the hardest part! We recommend a good 4 hours for the pie to fully set.
- Grab some vanilla ice cream, serve yourself a slice, and devour.