American Pie Council

Creme Brulee Apple Pie

Crème Brulee Apple Pie
Jack Lonetto
March 2013


Pie Crust (makes two 9” pie crusts)
Flour 14 oz
Crisco Shortening (chilled) 4 oz
Butter (chilled) 1.25 oz
Salt 1 tsp
Water (chilled) 5-6 tsp
Vinegar 1 tsp
Sugar 1 oz

Pie Crust Lining
Butterscotch Morsels 8 oz.

Pie Filling (filling for 2 pies)
Simple Syrup 2 lbs.
Granny Smith Apples 8 apples
Fiji Apples 4 apples
Heavy Cream 16 oz.
Sugar 3 oz.
Egg Yolks 5.5 oz.
Salt pinch
Cinnamon Stick 1 stick
Star Anise 1 star
Vanilla Bean 1 bean
Clove 6 cloves
Lemon Zest Zest of two lemons
Lemon Juice 2 TBS

Pie Topping
Cinnamon 1 oz.
Sugar 4 oz.

Method of Preparation:

Pie Crust
1. Gather all equipment and scale all ingredients.
2. Cut Crisco Shortening and Butter into small cubes and refrigerate until chilled.
3. Combine flour, salt and sugar in mixing bowl and place onto clean work surface. Cut in chilled Crisco and butter until mixture is mealy in texture with pea sized lumps of Crisco and butter.
4. Sprinkle the vinegar over the flour/fat mixture.
5. Gradually work in chilled water, 1 tps. at a time. (just enough to get the dough to come together in a shaggy mix).
6. Divide dough into two equal pieces, press into flat circular forms, wrap in plastic and refrigerate for at least an hour, but preferably overnight.
7. After dough has chilled, remove from refrigerator about 20 minutes before it is to be used and allow to rest on counter.
8. Roll out pie dough and line a 9” pie pan.
9. Crimp edges of pie dough and trim off any excess and place back into the freezer until ready for use.

Pie Filling
1. Peel and core apples and sliced into equal 1/8” thick slices and store in chilled water with lemon juice until completed.
2. In a heavy bottom sauce pan, combine one pound water with one pound sugar and bring to a boil, reduce heat and allow to simmer for an additional minute.
3. Add peeled and sliced apples to hot simple syrup and bring to a boil, make sure to cover apples completely. Allow apples to boil for 2 minutes until they just become soft.
4. Remove from heat and drain syrup from apples. Arrange apples so that they continue to drain freely for a few additional minutes.
5. In a heavy bottom sauce pan, combine heavy cream and half of the sugar and bring to a boil. Remove from heat and add cinnamon stick, star anise, vanilla bean, clove, lemon zest and lemon juice. Allow to steep for a minimum of 15 minutes.
6. In a separate bowl, combine remaining sugar and egg yolks and whish until mixture become smooth.
7. Put heavy cream mixture back on heat and bring back to a boil. Remove from heat and temper slowly into egg/sugar mixture while continuously whisking.
8. Strain mixture and set aside.

Pie Construction
1. In a microwave safe bowl, melt butterscotch morsels at 15 second intervals until mixture can be mixed smooth.
2. Using a spatula, line the bottom and sides of the frozen pie crust with the melted butterscotch morsels.
3. Create apple flowers by placing 4 pieces of sliced apple on top of each other and rolling the stacked apples slices.
4. Place rolled apple flowers into the pie, using the butterscotch as anchor medium.
5. Once the pie has been filled with rolled apple flowers, pour the seasoned crème brulee mixture over the apples until it nearly fills the pie crust.
6. Place into a 350F oven and bake for about 40 minutes or until the custard has baked.
7. Remove from heat and allow to cool on cooling rack.
8. Sprinkle the top with cinnamon sugar and torch with a portable propane tank.
9. Refrigerate constantly until ready to serve.