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Chef Malika Ameen of AigreDoux  Chicago, IL
Chef Malika Ameen
AigreDoux
230 W. Kinzie Street
Chicago, IL 60654
(312) 329-9400

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Apple Pie with Spiced Cider Glaze and Buttermilk Ice Cream
Chef Malika Ameen of AigreDoux – Chicago, IL
Adapted by StarChefs.com
November 2008
Yield: 8-10 servings


INGREDIENTS
Buttermilk Ice Cream:
2 cups heavy cream
1¼ cup granulated sugar
12 egg yolks
2 cups buttermilk
2 teaspoons vanilla extract
Pinch of salt

Pie Dough:
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ pound unsalted butter, cubed, chilled
Scant ½ cup ice water
½ teaspoon white vinegar

Apple Filling:
2½ pounds (6 medium-sized) Honeycrisp apples
130 grams butter
1¼ cups dark brown sugar
3 tablespoons light brown sugar
Pinch of salt

Apple Cider Filling:
2 ounces light brown sugar
¾ ounce cornstarch
½ cinnamon stick
1 cup apple cider

Pie Assembly:
1 tablespoon butter
Egg wash

Spiced Cider Glaze:
1½ cups apple cider
4 allspice berries
2 whole cloves
½ cinnamon bark
½ teaspoon baked candied orange zest, chopped
2 tablespoons grade B maple syrup
1 ½ teaspoon dark rum
1½ teaspoons corn starch

METHOD
For the Buttermilk Ice Cream:
Heat cream and 1 cup of sugar in a saucepan. Combine yolks and remaining ¼ cup of sugar in a bowl. Temper cream mixture into egg yolks. Return to heat and cook until mixture thickens. Remove and chill until cold. Whisk in buttermilk, vanilla, and salt. Strain mixture and chill in an ice bath.  Freeze base for 8 hours (or overnight).  Spin in ice cream maker according to manufacturer’s directions.

For the Pie Dough:
Combine flour, sugar, and salt in a bowl of a mixer with paddle attachment. Slowly add butter, on low speed, until butter breaks into very small lumps (size of peas). Combine ½ cup ice water and vinegar. Add all at once to mixer and mix on low until just combined. Divide dough into 2 equal pieces and chill in refrigerator overnight.

For the Apple Filling:
Peel, core and quarter each apple into 8 to10 pieces. In a large sauté pan, melt butter with both sugars. Add apples and cook for 5 minutes on medium high heat until they begin to lend their juices. Remove pan from heat and pour apple syrup into a separate container. Return apples back to heat and slowly pour apple syrup, a tablespoon at a time, back into the pan. Continue until apples are fork tender. Remove apples from heat and cool on a sheet pan.

For the Apple Cider Filling:
Place sugar, cornstarch, and cinnamon stick in a small saucepan. Whisk in apple cider and cook, whisking constantly, until thickened. Cool completely, discard cinnamon stick.

For the Pie Assembly:
Preheat oven to 325°F. Roll out both pieces of pie dough. Lay one piece of dough into a 9-inch aluminum tin. Mix cooled apples with cider filling and place into pie tin. Dot apples with butter. Brush pie crust edge with egg wash and place remaining dough on top. Seal, fold, crimp. Brush top of pie with egg wash and sprinkle with sugar. Bake for 25 to 30 minutes or until pie crust is golden brown.

For the Spiced Cider Glaze:
Place cider, allspice, cloves, cinnamon bark, orange zest, syrup and rum in a saucepan. Bring to a simmer. Remove from heat and let steep overnight. Strain and discard spices. Make a slurry with cornstarch and 2 tablespoons of cider. Bring remaining strained cider to a simmer. Add slurry and bring to a boil, whisking constantly. Boil for 1 minute, or until thickened slightly. Strain.

To Assemble and Serve:
Slice pie and serve each slice with hot spiced cider glaze and a scoop of buttermilk ice cream.

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  • Photo Gallery for Chef Pastry Chef Malika Ameen of Aigre Doux
  • Letter from the Editor Women Chefs/Chicago

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