Having created and served up hundreds of original online video recipes, Chef John is one of the web's most popular cooking personalities. Get ready to watch, listen to, and learn from the most delicious content on the 'Net!

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Showing entries for Category: dessert

Caramel apple pie recipe - getting down with the Pillsbury Doughboy

1 comment

October 7, 2:11 PM

by Chef John, Cooking Examiner

Apple pie photo (c) John Mitzewich

This caramel apple recipe is super easy, but very unusual in it's construction. It contains no flour or other starch in the filling to bind it together. The texture of the filling is basically caramelized apples, glued together with a very glossy, very clean, just thick enough, apple syrup.

I leave the red peel on the apples in this pie, which not only adds nutritional value, but also gives the filling a beautiful color. I used Gala apples, and after the pie was cooked, the skin was perfectly tender, and almost disappeared into the filling. Be sure to let this pie cool completely! Since there is no starch to bind the apples, the caramel/apple syrup in the filling will not set while warm.

To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? You know how awesomely chewy-flaky-sticky-crumbly that part is? That's how this whole pie is. Enjoy!

For more info: This recipe is from my blog, Food Wishes Video Recipes. There you'll find the ingredient amounts, as well as more foodie fun.

Topics: dessert

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Comments

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Clafouti (klah-foo-tee) is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla. It's the kind of dish that's impossible to become tired... Read More
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I've never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. It's one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take... Read More
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My newly discovered foodie friend, Joy the Baker, claims this is her first podcast/video recipe. If that's the case, she's going to be a force to be reckoned with, as the production value, and presentation, are top-notch! I was going to show you my first... Read More
Topics: baking , dessert , cheesecake , Joy the Baker , apples