American Pie Council

2018 Amateur Entry

 

Salted Caramel Dream

Salted Caramel Dream
Sandy Pearce, Sheboygan Falls, WI
2018 APC National Pie Championships Cream


Single Pie Crust:
1 1/3 cup flour
½ teaspoon salt
½ vegetable shortening
3 to 6 Tablespoon ice cold water

Blend together flour and salt. Cut in chilled shortening with pastry blender, until resembles coarse crumbs. Sprinkle 3 Tablespoons water over flour mixture: mix gently with fork. Add more water by the Tablespoon, mixing until dough hold together. Flatten dough into ½-inch thick round disk, wrap in plastic wrap; refrigerate at least 30 minutes. Place dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider then pie plate. Ease crust into pie plate and trim evenly around plate. Place a sheet of aluminum foil over crust and form up the sides, put in pie weights or unbaked beans. Place in a 4oo degree oven for 10 to 15 minute or until light golden brown. Set on rack to cool.

Clotted Cream Layer:
4 oz. cream cheese (softened)
1 cup heavy cream
1 teaspoon vanilla extract
1 or 2 Tablespoons sugar
¼ cup caramel sauce
Pinch of coarsely ground sea salt

Place Cream cheese, heavy cream, vanilla extract and sugar in large bowl and beat with electric mixer until the mixture holds its shape and looks like soft whipped cream. Spread evenly over crust. Drizzle with caramel sauce and sprinkle with coarsely ground sea salt. Set aside.

Caramel Whipped Cream layer:
1 ½ cups whole milk
1/8 cup cornstarch
3 egg yolks
1 ½ Tablespoons butter (softened)
1 teaspoon vanilla extract
½ cup caramel sauce
2 cups heavy whipping cream (whipped)
Pinch of coarsely ground sea salt
¼ cup caramel sauce
¼ cup caramel candies (optional)

In a small bowl whisk together the cornstarch and ¼ cup of the milk until smooth, and set aside
Heat the remaining milk in a small saucepan over medium heat, until just simmering. Remove from heat. Whisk the egg yolks in a large heat-proof bowl. Whisk in about ½ cup of the hot milk into the egg yolks to temper them. Gradually whisk in the rest of the hot milk. Whisk in the cornstarch mixture. Slowly whisk in caramel sauce. Return the custard to the saucepan and cook over medium heat, continuously whisking, until it thickens and a candy thermometer reads 175 degrees Fahrenheit, about 5 minutes. Remove from heat. Whisk in butter and vanilla. Strain the custard through a fine-mesh sieve and place in a bowl set aside to cool. Once cool, fold in ¾ of the whipped cream. Then spread evenly over clotted cream layer and sprinkle with coarsely ground sea salt.
To decorate pipe with remaining whipped cream and drizzle with caramel sauce and caramel candies.