How to Make an Apple Pie (Sous Vide Method!)

From the creator

http://www.seriouseats.com/2015/11/the-food-lab-extra-gooey-apple-pie.html This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. It has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that's just sweet enough with a hint of spices. This is the pie for all you gooey pie lovers out there (and you know who you are). WHY IT WORKS: - The power of enzymes helps this pie achieve its perfect texture. - Par-cooking the apples to 160°F sets their pectin into a form that is more stable, helping them retain their shape while remaining tender as they bake. - Cornstarch and sugar help thicken the juices into a gooey syrup while lemon juice gives it a bright flavor. SPECIAL EQUIPMENT: Pie plate, Dutch oven, sous-vide precision cooker (optional, see note above) NOTES: I like to use Golden Delicious or Braeburn apples for pies. I prefer using 1/2 cup of sugar in my apple pie, though some folks prefer the extra sweetness that 3/4 cups brings. Adjust according to your sweet tooth. Using a sous-vide precision cooker makes it easy to maintain the required 160°F temperature and will produce a pie with apples that retain their shape better than if cooked on the stovetop. INGREDIENTS: 5 pounds (2.25 kg) apples (see note above), peeled, cored, and sliced 1/2 inch thick 1/2 to 3/4 cup (100 to 150 grams) sugar (see note above), plus more for sprinkling 2 tablespoons (1/2 ounce; 15 grams) cornstarch 1/2 teaspoon ground cinnamon 2 teasp

Published 2016-11-17 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.