Hi, I found a Gordon Ramsay recipe for a Apple Pie. I modified the recipe a bit and wanted to document the process of making it.
The recipe starts with finding good, firm apples. About 4 pounds worth. I think picking firm apples is the best idea, so it doesn’t turn to mush. Also, one pro-tip is adding a green apple or two for some amazing tartness. I didn’t get a chance to film me cutting the apples, but hopefully you can imagine that part of of it.
After the apples are cut, they then need to be tossed with the sugar and spice mixture. Then cooked in a wide, non-stick frying pan. Cook the apples in two batches, then let cool. Afterwards, you can make the Sweet Tart Pastry.
I recommend using a food processor, I found one for around $30 at Hudson Bay Company in Vancouver, BC. And, it made the job super easy.
Then you mold the dough into a pie pan and spoon in the cooled apples and bake!
Original of the video here
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Video Transcription
I want to share a recipe I found byGordon Ramsay to make an apple pie butsomething very strange happened as Iread it I started speaking like him hisrecipes absolutely delicious caramelizedapple pie not something to stick youstop by preparing the camera line applefilling mix the sugar cinnamon andnutmeg together peel quarter and corethe apples then cut into thick chunksplates in a bowl and sprinkle with thespiced sugar to coat cook the apples intwo batches and melt the butter in awide non-stick frying pan add half theapple chunks in fryer over high heatuntil golden and caramelized around theedges about five minutes transfer to alarge bowl and then repeat the processwith the other half of the Apple and nodinner in Arvada then let coolcompletelybe sure to preheat the oven to 375degrees Fahrenheit roll out about halfthe pastry onto a lightly flouredsurface to about 1/8 inch thicknessoverturn an 8 inch pie pan on top of thepastry and round out a rough circleslightly bigger than the pan line thepan with the pastry slightly pressingdown to remove any air pockets then trimoff the excess pastry roll out theremaining pastry into another circleagain slightly larger than the pan forthe top crust spoon the cooled applesevenly into the pie shell brush the rimof the bottom crust with a little waterwith the excess dough you want toflatten this back into a discand then you can cut the strips using ablunt knife or perhaps a pizza wheel ifyou have one then you want to lay thesestrips on top of the pie filling youwant to lay about four or five dependingon how thick you cut them and then youadd a perpendicular strip to theparallel one for her laying and then youbeat them through and brush the top finegg wash the glaze bake until the crustis golden brown and crisp 35 to 40minutes let’s stand for 15 to 20 minutesbefore serving if you want to make thesweet tart pastry you need to haveingredients 1/2 a cup or 1 stick ofunsalted butter softened to roomtemperature temperatures quite importantwhen you’re baking so make sure to pullthe butter out of the fridge you don’tget 7 tablespoons of sugar 1 extra largeegg 1 in 3/4 cup of all-purpose flourpreparation place the butter and thesugar in a food processor and dips untilcombinedadd the egg in blitz for another 30seconds tip in the flour and process fora few more seconds until the dough justcomes together be careful not to overprocess or the term will become toughadd a tablespoon of cold water if thedough seems too dry knead lightly on afloured surface and shape into a flatdisc wrap in plastic and refrigerate for30 minutes before using if you have anyquestions please comment below and asalways if you enjoyedif you subscribe to my channel staytuned for more recipes and adventuresthank youmuch obliged very much obliged indeedthank you