As American as Apple Pie
Today, we have a special holiday photo edition that celebrates two versions of an American classic – apple pie. Why two photos? We have one from pastry chef Peter Brett at Park Hyatt Washington’s Blue Duck Tavern and one from pastry chef Anthony Qin at Hyatt Regency Hong Kong – Sha Tin.
In case you’re wondering what makes these pies deliciously different, it all comes down to a secret ingredient: Chef Brett adds apple sauce to give it a unique consistency while Chef Qin’s recipe incorporates natural honey from a local apiary near Ten Thousand Buddhas Monastery, which he discovered while hiking. Chef Qin has one additional twist – he uses both red and green apples, flavors that he says are enhanced by the Sha Tin honey.
We have included the recipe for Chef Brett’s apple pie below. If you try your hand at this recipe, come back and let us know if the secret ingredient worked for you.
Enjoy your holiday!
Blue Duck Tavern Apple Pie
- 5 Granny Smith apples (peeled and cut into 8 wedges)
- 2 oz butter
- 2 cinnamon sticks
- 1/2 cup brown sugar
- 1 lb butter (cold), chopped into small pieces
- 1 lb all purpose flour
- 4 oz cake flour
- 1 oz sugar
- 1 tsp salt
- 4 egg yolks
- 1 cup heavy cream
- 2 oz apple sauce
- 2 eggs and 2 tbsp milk, combined
- In a saute pan, melt better. Add brown sugar and cinnamon sticks. Cook until caramelized and then add apples. Cook just until they are soft but retain their firmness. HINT: chill the apples before cooking.
- In a mixer, with a paddle, mix butter, flour, sugar and salt, until combined. Do not overmix. In a bowl, mix egg yolks and cream together. Add to the flour mixture. Mix very quickly, just until everything comes together. Chill dough before using.
- Roll pie dough to 1/8 inch thick and line the pie tin with it. Add apple sauce at the bottom. Spread it out with a spatula, then fill up the pie with the cooked apples. Cut out one round piece of pie dough and place on top. Brush with egg wash. Sprinkle some brown sugar on top. Bake in the oven at 350F for about 30-35 minutes or until golden brown.