Looking for a new delicious dessert for the holidays? The Ritz-Carlton hotel in New Orleans has just the solution. Here is an new recipe provided by Executive chef Matt Murphy for your enjoyment.
Recipe:
Grandma Davenport's Classic Apple Pie with Homemade French Vanilla Ice Cream
Yield: 25 portions depending on molds
Pie Dough:
1 lb Pastry Flour
5 oz Shortening
5 oz Butter
Pinch of Salt
5 oz Ice Cold Water
Method: Combine flour and salt together. For Flaky pie dough break shortening and butter into the flour o form large nuggets
Add cold water to flour mixture; mix just enough to form dough
Apple Pie Filling:
11 each Granny Smiths Apples
3 oz Cinnamon
1 each Vanilla Bean
1 each lemon zest
Pinch of nutmeg
5 oz Bread Flour
10 oz Butter
Method: In a bowl dice up your apple to the shape that you want and add all the ingredients all together and mix well
Vanilla Ice Cream
1 lbs Milk
1 lbs Heavy Cream
3 each Vanilla Bean
5 oz Sugar
5 oz Egg Yolks
Method: In a small sauce pan heat up you milk and heavy cream with vanilla beans and half of your sugar. In another bowl mix the remaining sugar and yolks and whisk together temper in your milk add a little bit of hot liquid to your eggs yolks to bring it up to temperature. Pour the remaining liquid back into the pot till it get slightly thick (it need to be thick enough to coat the back of a spoon) place in ice bath to cool down and spin in an ice cream machine to manufacture specs.
Production:
1. Make Pie dough first let rest for 3 hr. then shape and form your pie dough in a pie pan fill your pie with apple pie filling and try to even out the pie
2. Place pie dough on top of the pie in egg wash edge and crimp the edges to make a nice shape egg wash top and sprinkle with sugar
3. Bake at 350 degrees for 20 min the in side juices should start coming out and cool down for 2 hrs and cut and serve with vanilla ice cream
