Apple pie
- Dito Sama
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- Culinary Inspirations
- Apple pie
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Person Number
Machine
Hand Mixers & Turboliquidizers
Social
Hand Mixers & Turboliquidizers
01.
Peel, core, and slice apples into wedges. Dehydrate until leathery (not crisp) at 200°F (93°C) for a few hours or 150°F (66°C) overnight. Set aside 175 g of dried apples.
02.
Vacuum seal freeze-dried apples with 2 cans of apple juice concentrate in our vacuum packer . Refrigerate it overnight. Later run them through the freeze dryer cycle again.
03.
Boil 2 cans of apple juice concentrate with vanilla bean, brown sugar, and salt. After boiling strain out vanilla bean, add gellan gum, and blend with the Bermixer Pro until smooth.
04.
Pour hot gel mixture into a baking pan, refrigerate until set, then blend again to smooth. Strain and vacuum out air bubbles in a chamber sealer.
05.
In a pot, mix remaining apple juice concentrate, dehydrated, and freeze-dried apples. Let sit at room temperature or refrigerate it overnight.
06.
Heat apple mixture with butter and spices in a saucepan until liquid is absorbed and filling is hot. Pour the hot apple filling onto a sheet tray. Put the tray in the refrigerator until the apples are cold. Once the filling is chilled to 45 °F / 7 °C, add the apple gel to the filling and mix them together.
07.
Roll out pie dough that must be at least an inch-and-a-half wider than the pie pan. Place in pie pan, and chill. With the pie dough pressed gently into the pan and the excess draping over the rim.
08.
Fill pie base with apple filling, top with apple gel. Cover with top dough, seal edges, and flute.
09.
Chill pie for a few hours. Use the strained egg wash for the upcoming crust step and bake at 400°F (204°C) for 30 minutes. Reduce heat to 325°F (163°C) for 1 hour, then bake at 400°F (204°C) for 20 minutes more. Cool before serving.
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