The Pie Cookbook: Delicious Fruit, Special, & Savory Treats

The Pie Cookbook: Delicious Fruit, Special, & Savory Treats

by Williams-Sonoma Test Kitchen

Hardcover

$19.95

Product Details

ISBN-13: 9781681881577
Publisher: Weldon Owen
Publication date: 10/25/2016
Pages: 104
Product dimensions: 7.60(w) x 9.00(h) x 0.60(d)

About the Author

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Read an Excerpt

Salted Caramel Apple Pie
 
2 recipes Basic Pie Dough, rolled into 2 rounds
11/2 cups (12 oz/375 g) granulated sugar
1 tablespoon, plus 1 teaspoon fresh lemon juice
11/2 cups (375 ml) heavy cream
2 teaspoons sea salt
5 lb (21/2 kg) Granny Smith apples, peeled, cored, and each apple cut into 8 slices
1/2 cup (31/2 oz/105 g) firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cornstarch
1 large egg beaten with1 teaspoon water
Turbinado sugar, for sprinkling
Flake sea salt, for sprinkling
 
*Serves 8-10
 
 
1. Make the pie dough. Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and trim the edges flush with the rim. Refrigerate for 30 minutes.
 
2. In a large saucepan over medium heat, combine the granulated sugar, 1/4 cup (60 ml) water, and the 1 teaspoon lemon juice. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. Remove from the heat and carefully add the cream, stirring until the sauce is blended. Stir in 11/2 teaspoons of the salt and let cool until just warm.
 
3. Meanwhile, preheat the oven to 350°F (180°C).
 
4. In a large pot over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg, and the 1 tablespoon lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, 10–12 minutes. Uncover and let cool to room temperature. Stir in the cornstarch, the remaining 1/2 teaspoon salt, and 3/4 cup (180 ml) of the sauce to the apple mixture and stir together; reserve the remaining sauce for serving.
 
5. Pour the filling into the crust. Place the remaining dough round over the filling, trim the edges flush with the rim, and press the top and bottom crusts together. Brush the crust with the egg mixture and sprinkle with turbinado sugar. Place the pie dish on a baking sheet.
 
6. Bake until the crust is golden brown and the filling is bubbling, about 1 hour, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, preferably overnight, before serving.
 
7. Reheat the reserved sauce over low heat until just warm. Sprinkle the pie with flake salt, slice, and serve with the sauce.
 

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