Deconstructed Apple Pie, Calvados Caramel, Vanilla Bean Crème
Deconstructed Apple Pie, Calvados Caramel, Vanilla Bean Crème
Ingredients
For the Spiced Apple Compote
- 2 Granny Smith apples, peeled, cored, and 1/4-inch dice
- 2 honeycrisp apples, peeled, cored, and 1/4-inch dice
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 cinnamon stick
- 1 star anise
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon salt
For the Vanilla Bean Crème
- 1 1/2 cups heavy cream, cold
- 2 tablespoons confectioners' sugar, sifted
- 1 teaspoon vanilla bean paste, or 1/2 vanilla bean, scraped
For the Calvados Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter, cold, cut into cubes
- 1/4 cup heavy cream, warm
- 2 tablespoons Calvados
- 1/4 teaspoon flaky sea salt
For the Pie Crust Crumble
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 2 tablespoons ice water, as needed
For Garnish
- 1 tablespoon microgreens, apple or mint
Instructions
- 1
Prepare the Pie Crust Crumble: In a food processor, combine flour, granulated sugar, and salt. Pulse briefly to combine. Add cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Preheat oven to 375°F (190°C). Remove chilled dough from the refrigerator. Crumble the dough onto a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown and crisp. Allow to cool completely on the baking sheet. Once cool, break into smaller, irregular crumbles. Set aside.
⏱️ 25 min•🌡️ 375
- 3
Prepare the Spiced Apple Compote: In a medium saucepan over medium heat, melt the butter. Add diced apples, granulated sugar, lemon juice, cinnamon stick, star anise, nutmeg, and salt. Cook, stirring occasionally, for 10-15 minutes, or until apples are tender but still hold their shape. Remove cinnamon stick and star anise. Transfer to a bowl and let cool to room temperature, then refrigerate until chilled.
⏱️ 20 min
- 4
Prepare the Calvados Caramel: In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and the syrup turns a deep amber color, about 8-10 minutes. Do not stir, but you can gently swirl the pan. Immediately remove from heat. Carefully add the cold butter cubes, whisking vigorously until melted and smooth. Slowly pour in the warm heavy cream while whisking continuously until fully incorporated. Stir in the Calvados and flaky sea salt. Be cautious as the mixture will bubble vigorously. Allow to cool slightly before serving; it will thicken as it cools.
⏱️ 15 min
- 5
Prepare the Vanilla Bean Crème: In a chilled bowl, combine cold heavy cream, confectioners' sugar, and vanilla bean paste. Whip with an electric mixer on medium-high speed until medium-soft peaks form. Be careful not to over-whip. Refrigerate until ready to plate.
⏱️ 5 min
- 6
To Assemble: On each serving plate, spoon a generous portion of the chilled spiced apple compote. Drizzle with a spoonful of the Calvados caramel. Top with a dollop of vanilla bean crème. Scatter a few pie crust crumbles around and on top of the crème. Garnish with microgreens. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Apple Pie, Calvados Caramel, Vanilla Bean Crème
Ingredients
For the Spiced Apple Compote
- 2 Granny Smith apples, peeled, cored, and 1/4-inch dice
- 2 honeycrisp apples, peeled, cored, and 1/4-inch dice
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 cinnamon stick
- 1 star anise
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon salt
For the Vanilla Bean Crème
- 1 1/2 cups heavy cream, cold
- 2 tablespoons confectioners' sugar, sifted
- 1 teaspoon vanilla bean paste, or 1/2 vanilla bean, scraped
For the Calvados Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter, cold, cut into cubes
- 1/4 cup heavy cream, warm
- 2 tablespoons Calvados
- 1/4 teaspoon flaky sea salt
For the Pie Crust Crumble
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 2 tablespoons ice water, as needed
For Garnish
- 1 tablespoon microgreens, apple or mint
Instructions
- 1
Prepare the Pie Crust Crumble: In a food processor, combine flour, granulated sugar, and salt. Pulse briefly to combine. Add cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Preheat oven to 375°F (190°C). Remove chilled dough from the refrigerator. Crumble the dough onto a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown and crisp. Allow to cool completely on the baking sheet. Once cool, break into smaller, irregular crumbles. Set aside.
⏱️ 25 min•🌡️ 375 - 3
Prepare the Spiced Apple Compote: In a medium saucepan over medium heat, melt the butter. Add diced apples, granulated sugar, lemon juice, cinnamon stick, star anise, nutmeg, and salt. Cook, stirring occasionally, for 10-15 minutes, or until apples are tender but still hold their shape. Remove cinnamon stick and star anise. Transfer to a bowl and let cool to room temperature, then refrigerate until chilled.
⏱️ 20 min - 4
Prepare the Calvados Caramel: In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and the syrup turns a deep amber color, about 8-10 minutes. Do not stir, but you can gently swirl the pan. Immediately remove from heat. Carefully add the cold butter cubes, whisking vigorously until melted and smooth. Slowly pour in the warm heavy cream while whisking continuously until fully incorporated. Stir in the Calvados and flaky sea salt. Be cautious as the mixture will bubble vigorously. Allow to cool slightly before serving; it will thicken as it cools.
⏱️ 15 min - 5
Prepare the Vanilla Bean Crème: In a chilled bowl, combine cold heavy cream, confectioners' sugar, and vanilla bean paste. Whip with an electric mixer on medium-high speed until medium-soft peaks form. Be careful not to over-whip. Refrigerate until ready to plate.
⏱️ 5 min - 6
To Assemble: On each serving plate, spoon a generous portion of the chilled spiced apple compote. Drizzle with a spoonful of the Calvados caramel. Top with a dollop of vanilla bean crème. Scatter a few pie crust crumbles around and on top of the crème. Garnish with microgreens. Serve immediately.
⏱️ 5 min