Cocoa Caramel Apple Pie

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Gold Pie Crust

Ingredients

486g AP Flour
54g deZaan True Gold Cocoa Powder
80g Granulated Sugar
4g Salt
480g Butter (Cold)
150g Water (Cold)

Method

Combine the flour, deZaan True Gold cocoa powder, sugar and salt. Mix to distribute everything evenly.
Cube up the butter into 1.25cm/0.5in pieces.
Combine the butter and dry ingredients in the bowl of a stand mixer. Mix on low using a paddle attachment. Mix until the butter has been cut into half the original size.
Chill this mixture in the freezer for about 20 minutes, or until the butter has firmed up again.
Remove the mixture from the freezer and add in half of the cold water (you may not need all of the water). Toss by hand or with the mixer until evenly distributed. Add in more water, a tablespoon at a time at this point until the dough just starts to come together.
Divide the dough into two and wrap each piece and flatten.
Chill until ready to use.

Part 2: True Gold Caramel

Ingredients

350g Granulated Sugar
300g Heavy Cream
8g Sea Salt
5g Vanilla Paste
15g deZaan True Gold Cocoa Powder
50g Butter

Method

Cook the sugar to a light amber color.
Carefully stream in the heavy cream while whisking. Follow with adding in the salt, vanilla paste and deZaan True Gold cocoa powder.
Off the heat, blend in the butter.
Strain and chill.

Part 3: Apple Filling and Assembly

Ingredients

1,200g Honey Crisp (9 large apples, peeled and cored)
85g Granulated Sugar
200g Brown Sugar
80g Cornstarch
4g Salt
4g Cinnamon
2g Nutmeg
1g Clove
55g Butter (Soft)
15g Vanilla Paste
340g True Gold Caramel
Pie Crust

Method

Prepare the apples by peeling and coring. Slice apples to desired thickness. Toss with the granulated sugar and brown sugar. Let the apples macerate overnight.
Strain and reduce the liquid to a thick syrup and then chill.
While you are reducing the liquid, you can prepare the crust.
Roll one portion of the dough for the bottom of the pie. The bottom crust should over hang from the rim of the pie tin by 2.5cm/1in. Center the pie crust into the pan and press in the corners and bottom.
Fold in the overhang under the crust so that it aligns with the edge of the pie tin. Crimp the edges as desired.
Pierce the crust with a fork, line the crust with parchment and weigh it down with dried beans. Bake at 190°C/375°F for about 20 minutes, until the bottom is half way cooked.
Remove the parchment and beans and bake for another 10 minutes and then chill.
Take the apples and toss with the remaining ingredients except the caramel.
Layer in the apple mixture with the caramel into the pie crust.
Roll the other half of the pie crust. Cut a small hole into the center of the crust and a few slits around. Place on top of the pie and gently press around the apples and over the crust. Brush the top with egg wash and sprinkle with pearl or coarse sugar on top.
Bake at 180°C/350°F for about 30 to 40 minutes.

MORE RECIPES FOR True Gold

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