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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 28 Josh and Danielle: Fried Apple Pie with Salted Caramel


Check out Josh and Danielle's Fried Apple recipe from TV2's My Kitchen Rules

Prep: 30 mins (+ 30 mins chilling)

Cook: 30 mins

Serves:

 

Ingredients

  • 200g crème fraîche
  • 1/2 lemon, zested and juiced
  • 100g caster sugar
  • 2 tsp ground cinnamon
  • Vegetable oil, to deep-fry

Apple puree

  • 50g butter
  • 2 granny smith apples, peeled, roughly chopped
  • 1/4 tsp ground cinnamon
  • 125ml (1/2 cup) apple juice

Caramelised apples

  • 50g butter
  • 2 granny smith apples, peeled, finely diced
  • 1 vanilla bean, seeds scraped
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon

Pastry

  • 300g (2 cups) plain flour
  • 20g cornflour
  • 50g sugar
  • 60g butter, softened

Salted caramel sauce

  • 100g caster sugar
  • 200ml thickened cream
  • Salt, to taste

Pastry crumbs

  • 100g plain flour
  • 100g butter, chopped
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 100g hazelnut meal

 

Method                 

  1. Combine crème fraîche with lemon zest and juice in a small bowl. Cover and refrigerate until needed.
  2. Combine sugar and cinnamon with a pinch of salt in a small bowl.
  3. To make apple purée, melt butter in a medium frying pan over medium heat. Add apples and cook for 2 minutes. Add remaining ingredients and simmer for 7 minutes or until softened. Blend mixture until a purée forms, then place in a medium bowl to cool.
  4. To make caramelised apples, melt butter in a medium frying pan over medium heat. Stir in apples. Stir in remaining ingredients and cook, stirring occasionally, for 10 minutes or until apples are just tender. Stir apple mixture into apple purée and cool completely.
  5. To make pastry, sift combined flours and sugar with a pinch of salt into the bowl of an electric mixer with a dough hook fitted. Add butter and 125ml (½ cup) water and mix (on low speed) until a dough forms. Increase speed to medium and mix for 3 minutes. Enclose dough in plastic wrap and refrigerate for 30 minutes.
  6. Roll out dough between two sheets of baking paper until 2mm thick. Using a 10cm round cutter, cut out eight circles from dough.
  7. Spoon cooled apple mixture into centre of half the pastry rounds, leaving a 1cm border. Top with a remaining pastry round and pinch edges to seal. Using a fork, crimp edges.
  8. To make salted caramel, melt sugar and 1 tbs water in a frying pan, without stirring, for 5 minutes or until golden. Add cream and cook for 1 minute or until smooth and combined. Remove from heat. Stir in salt.
  9. Preheat oven to 170C. To make the pastry crumbs, place all ingredients into the bowl of an electric mixer and beat (on medium speed) until well combined. Flatten out dough on a baking paper-lined oven tray. Bake for 12 minutes or until crisp and golden. Cool completely, the process in a food processor until coarse crumbs form.
  10. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop pies into oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Dust with cinnamon sugar.
  11. Spoon a little salted caramel sauce on each serving plate and top with 1 apple pie. Place crème fraîche and sable crumbs on the side to serve.

 

Tips

  • Make sure apple filling is completely cool before adding to the pies or it will result in soggy pastry.
  • If you’re making these apple pies for a party, prepare them in advance and deep-fry to order.

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