Fried Apple Pie with Vanilla Bean Ice Cream and Apple-Brown Butter Caramel - recipe pie

Method

• On a lightly floured surface, roll the Pie Dough for Handpies out to a thickness of between 1/8 and 1/4-inch.
• Using a small plate as a guide, cut out 6 (6-inch) rounds of dough.
• Place 1/4 cup of the Apple Pie Filling in the center of 1 side of each round of dough.
• Brush the edges of the dough lightly with water, then fold the dough over the filling so that the edges meet, and press lightly with the tines of a fork to seal the edges.
• Place the formed handpies onto a parchment lined baking sheet and refrigerate for at least 15 minutes before frying.
• Preheat a deep-fryer to 360 degrees F. Once oil is heated, gently lower the pies into the hot oil, in batches if necessary, and cook until crust is golden brown, 4 to 6 minutes.
• Transfer to a wire cooling rack placed over paper towels and cool slightly before serving.
• When the pies have cooled slightly, drizzle with Royal Icing and accompany each pie with a scoop of Vanilla Bean Ice Cream.
• Drizzle the Apple Brown Butter Sauce around the edges of the plate and serve immediately.
• Note: Pies may also be baked on parchment-lined baking sheet in a preheated 400 degree F oven until golden brown, 20 to 22 minutes.
• Combine the flour, sugar and salt in a standing electric mixer fitted with the paddle attachment.
• Add the butter and shortening and mix slowly, until just incorporated.
• Add the vinegar and water, little by little, and mix until dough just comes together.
• Gather dough into a smooth disk and wrap in plastic wrap.
• Refrigerate for at least 1 hour before rolling out as desired.
• Yield: enough dough for 6 handpies or 2 single-crust 9-inch pies
• Combine the diced apples and lemon juice together in a mixing bowl.
• Toss to mix well.
• Combine the water, sugar, cornstarch, cinnamon, salt and nutmeg in a medium saucepan over medium-high heat and cook, stirring frequently, until mixture comes to a boil.
• Continue to cook at a constant boil for 2 minutes.
• Add the apples, return to a low simmer, and continue to cook at a simmer until apples are soft and sauce is thickened, about 8 minutes.
• Remove from the heat and set aside to cool.
• Chill thoroughly before filling pies.
• Note: any unused filling makes an excellent topping for pancakes or waffles.
• Yield: about 2 1/2 cups filling
• Place the milk and sugar in a mixing bowl and stir until smooth and thick.
• Drizzle over warm pies.
• Yield: 1 cup
• With a small sharp knife cut the vanilla bean in half lengthwise.
• Place the milk and cream in a small, heavy saucepan.
• Using the tip of the knife, scrape the seeds from the vanilla bean halves into the milk and add both halves to the saucepan.
• Set the saucepan on the stovetop and bring to a simmer over medium heat.
• Remove from the heat.
• Crack the eggs and whisk the eggs and sugar in a mixing bowl until pale yellow and well combined, about 2 minutes.
• Using a ladle, add about 1/2 cup of the hot milk mixture to the eggs and whisk to combine.
• Add the egg mixture to the hot milk in the saucepan and stir well with a wooden spoon.
• Return the pan to medium heat and cook, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon, about 5 minutes.
• Remove the custard from the heat and strain through a fine mesh strainer into a clean mixing bowl, pressing down on the strainer with a rubber spatula to get as much liquid as possible into the bowl.
• Discard the vanilla bean halves and any other solids sticking to the strainer.
• Add the vanilla extract to the bowl.
• Stir the custard for 5 minutes with a whisk until cooled slightly.
• Cover the bowl with plastic wrap, pressing the wrap gently against the surface of the custard.
• Refrigerate until thoroughly chilled, about 2 hours, stirring occasionally.
• Pour the custard into the bowl of an ice-cream maker and process according to manufacturer's directions.
• Serve immediately or transfer to an airtight plastic container and store in the freezer for up to 1 week.
• Yield: About 3 1/2 cups
• Combine the apple cider and sugar in a small saucepan and bring to a simmer.
• Cook at a low simmer for 10 minutes, then stir in the apple and continue to cook until apples are tender and translucent, 4 to 5 minutes longer.
• Remove from the heat and set aside.
• Heat a 10-inch saute pan over medium-high heat.
• When the pan is hot, add the cold butter and allow to melt, undisturbed, and continue to cook without stirring until the butter has a nutty fragrance and is golden brown around the edges of the pan.
• Immediately swirl the pan to distribute the browned bits, and add the reserved apple syrup all at once.
• Stir well to combine and remove from the heat.
• Set sauce aside until ready to serve the pies.
• Sauce is best served warm.
• Yield: about 3/4 cup sauce