East Coast Living Magazine : Fall 2013 : Apples + 2 Doors Down

I photographed a few apple-themed recipes by Chef Andrew Farrell of 2 Doors Down for the fall issue of East Coast Living magazine. After the shoot, he sent me home with two pieces of the Applesauce Pie pictured below. My socks = knocked off. I asked Andrew if I could share the recipe and he said yes! It's at the bottom of this post.

Applesauce Pie

 

Apple and Roasted Beet Salad with Apple Vinaigrette, Walnuts and Goat Cheese

 

Apple Cranberry Chutney (far left) on 'The Ploughman' Board

 

 

 

 

 

 

 


Applesauce Pie courtesy of Andrew Farrell, Chef at 2 Doors Down

Apple Filling

2 lbs Granny Smith apples, peeled, rough chopped

1/4 Cup brown sugar, tightly packed

1 vanilla bean, split, seeds scraped out

1 Tbsp water

2 Tbsp cold unsalted butter, cut into cubes

3-4 Jonagold or Honey Crisp apples

Dough

2 Cups all purpose flour

2 Tbsp cornstarch

1/2 tsp salt

1/2 tsp sugar

3/4 lb cold unsalted butter, cut into cubes

8 Tbsp ice water

1)   Combine Granny Smith apples, brown sugar, vanilla seeds, and water in a pot.

2)   Cook on medium-low heat until simmered down to a smooth consistency, and reduced to 1/3 of it’s original volume, about an hour. Keep your eye on it so as to not scorch the sauce on the bottom of the pot.

3)   When the sauce has reached the desired consistency, remove from heat and stir in cubes of cold unsalted butter, stirring until all butter is combined with the sauce.

4)   Peel, core and cube the Jonagold/Honeycrisp apples, and stir into the now cooling pie filling. Set aside.

5)   Combine flour, cornstarch, salt, and sugar in food processor, and give it 3 quick pulses. Add the butter to the processor and pulse until crumbly, with the butter the size of small peas.

6)   Add water to the food processor one tablespoon at a time, pulsing in between, to bring the dough together.

7)   Empty the dough onto a clean work surface, and briefly knead, just enough to keep it together. Wrap and chill for an hour.

8.)   Preheat oven to 400 degrees. Roll a portion of dough to fit the bottom of a pie plate.  Place the remaining dough in the fridge, reserved for the top of the pie. Bake the bottom pie dough for 10 minutes and cool.

9)   Roll out the remaining dough for the top crust.

10) Fill the cooled bottom crust with the chunky applesauce, and cover with the unbaked top crust. Bake at 400 degrees for 45-50 minutes until crust is golden. Cool.


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