Joshua Livsey - Ginger & Bay Leaf Apple Pie

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Ginger & Bay Leaf Apple Pie

Course:

Dessert

Seasonal Event:

American

Yield:

1 8in Pie

INSTRUCTIONS:

1. Peel, core and slice apples- place in a large bowl
2. Mix cornstarch with first sugar to remove clumps- toss with apples
3. Add ginger, bay leaf and lemon juice to apples
4. Place second sugar in a large heavy bottomed pot over high heat
5. Using a rubber spatula gently move the sugar around as it starts to melt. Caution: sugar will be very hot, work carefully
6. Once sugar has turned an amber color and starts to caramelize, immediately, and carefully, add your apples to the hot sugar with the heat still on
7. Swirl the whole pot without stirring to evenly distribute the apples
8. Allow the caramel to fully dissolve before stirring
9. Cook until corn starch flavor has cooked off
10. Remove from pot into a clean bowl and add butter
11. Allow it to cool before removing bay leaves
12. Filling can be stored in the fridge for later use our immediately put into a par baked crust, topped with more dough and baked until golden brown

PIE DOUGH:

1. Using your hands cut the butter into the flour and salt by rubbing/flattening the butter between hands. Work quickly as to not heat up the butter
2. Mix until butter chunks are the size of dimes
3. Add cold water and mix to combine
4. Wrap and rest in the cooler for 2hours allowing dough to relax and flour to fully hydrate
5. Roll out dough on floured work surface
6. Blind bake for 20mins and an additional 10mins fully exposed at 350f
7. Add filling and seal top crust with egg wash
8. Cut ventilation holes, brush with egg wash and sprinkle with sugar
9. Bake 350F 20mins or until top crust is golden brown