Mark McEwan: This apple pie ‘with a twist’ is sure to delight
Every Saturday, Chef Mark McEwan, one of Canada’s most celebrated chefs, serves up everything you need for a special weekend meal, including a recipe and expert at-home cooking tips.
Apple pie is a classic for a reason, and this recipe raises the bar. Granny Smith apples have the right sour/sweet balance and hold their structure, which makes them the perfect apples for this dessert. To spread out the workload, make the entire crostata the day before, freeze it and bake just before dinner.
Refrigerating the apples with sugar overnight enhances the flavour and stabilizes the apples. Don’t skip this step.
When melting the sugar for the caramel sauce, don’t stir right away. Also, as tempting as it will be, don’t taste the sauce with your finger! It will be extremely hot.
Make sure to use very cold butter for the pâté brisée and take care not to overwork the dough. Resting the dough overnight is a good option.
Apple Crostata with Caramel Sauce and Sweet Crème Fraiche
8 Granny Smith apples, peeled, cored and diced
2 tsp (10 mL) ground cinnamon
3 cups (500 mL) granulated sugar
2 cups (500 mL) caramel sauce
1 cup (250 mL) dry bread crumbs
Pinch of salt
1 batch pâté brisée
1 egg, lightly beaten
1 cup (250 mL) pecan praline, chopped (optional)
1 batch sweet crème fraîche
8 apple chips (optional)