Washington’s Most Apple-tizing Dish at Beach Café this October: Apple Pie a La Modephoto

It’s that time of year when we all enjoy a scrumptious slice of house-made pie.  Chef Matthew Steffen of the Beach Café has provided a great recipe featuring apples, this month’s Destination Dish ingredient!  Fill your home with the aroma of crisp, warm apples and cinnamon sugar. What a tasty treat to offer your family and friends…or to just eat for yourself!

Washington Apple Pie a La Mode

Servings: 4

Recipe Ingredients:
1. Pie Crust
2. Pie Filling
3. 4 Scoops Vanilla Bean Ice Cream
4. 2 oz. - Chocolate Syrup
5. 2 oz. - Caramel

Recipe Directions: 
Take the 8 disks of dough and roll them out to make 8 circles. 4 circles should be slightly larger than the other 4. Use the larger 4 circles and place in greased mini pie tins. Fill each tin up with the pie filling and brush the edges with milk. This will help glue on the top crust. Place on the top crusts and press down to seal with a fork. Brush tops with milk and sprinkle with coarse sugar. Cut a small hole in the middle and chill for a ½ an hour. Bake at 425* for 15 minutes, then turn down the heat to 350* and bake until golden brown approximately another 30 minutes. Place 1 scoop of vanilla ice cream on each pie and drizzle with chocolate and caramel.

Recipe for Pie Crusts:
4 cup – flour
13 oz. – cold butter
2 Tbsps. – granulated sugar
4 Tsp. – kosher salt
1 cup – ice cold water

Whisk together all dry ingredients. Cut the butter into ½ inch cubes and fold into dry ingredients. With your hands mix thoroughly until they are pea size crumbles. Mix the cold water in tbsp. at a time with a fork until moistened. Flatten into 8 disks equal size, wrap, and chill for at least 20 minutes.

Recipe for apple filling:
8 each – apples (peeled and sliced)
2 Tblsp – butter
1 ½ cup – granulated sugar
2 Tsp – cinnamon
¼ Tsp – fresh grated nutmeg
2 Tsp – lemon juice
1 pinch – kosher salt
2 Tblsp – corn starch
3 oz. – cold water

Sauté apples in butter for 1 minute to coat the apples. Add the sugar and spices and continue cooking until the apples are tender. Stir in a 3oz corn starch slurry and cook until thickened. Place in refrigerator until completely chilled.