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What's Cooking? "ArtPiez"

3:21 PM, Oct 5, 2012   |    comments
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Caramel Apple "ArtPiez"
By Chef Char Morse
A tasty treat available throughout ArtPrize at The Silver Spork food truck and techniques to be learned through Char's class on October 21, 2012 at the Grand Rapids Cooking School. Click here to sign up for Char's Sweet and Savory Pie Class

"ArtPiez" Crust:
2 cups all-purpose flour, sifted
1 tsp salt
2 tsp sugar
8 oz. (2 sticks) unsalted butter, cubed
½ cup buttermilk
1 Tablespoon pure vanilla
Directions:
In a mixing bowl, mix flour salt, sugar and cubed butter. Mix with a pastry blender to break up the butter slightly. Next, add the buttermilk and vanilla. Knead the dough by hand until it forms a ball and butter chunks are about the size of nickels and dimes. Place in refrigerator until ready to roll out dough. When ready to roll dough, split the ball in half. Lightly dust a clean surface with flour and roll dough into a circle to cover a 9 inch pie pan. Place bottom crust in pan. Fill with fruit filling of choice (apple filling recipe below) and roll other half of dough ball on a lightly floured surface into a circle big enough to cover a filled pie. Place crust over pie filling, pinch edges of crust, brush with egg white and water mix, then sprinkle with granulated sugar and slice small holes into the top crust before placing pie into a 350 degree preheated oven for 40 to 45 minutes. Remove pie from oven and allow to cool slightly before serving.

Apple Pie Filling:
4 cups local apples, peeled, cored and sliced (Char likes honey crisp and golden delicious mix)
1 cup granulated sugar
½ cup all-purpose flour
1 teaspoon cinnamon
Pinch of nutmeg
Directions:
Mix pie filling ingredients until apples are completely coated. Scoop filling into the bottom crust in a 9 inch pie pan.

Caramel Sauce:
½ cup unsalted butter
1 cup brown sugar
1 ¼ cup heavy cream
1 tsp vanilla extract
Directions: In a large saucepan over medium heat, melt butter. Stir in brown sugar until it completely dissolves and mixture just starts to bubble from the heat. Slowly add the heavy cream to the sugar and butter mixture while whisking. This mixture will bubble up slightly as it heats. Turn the burner to low and allow the caramel mixture to simmer for 2 or 3 minutes while occasionally stirring. Turn off the heat, add the vanilla extract and stir. Serve caramel while hot and melted.

To serve: Cut pie into 8 equal pieces. Garnish each slice of pie with a dollop of freshly whipped cream and drizzle warm caramel sauce over whipped cream and pie. Enjoy!
Click here to see more recipes published by Chef Char
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