Smoked Apple Pot Pie
Rated 5.0 stars by 1 users
Food:
vegetables
Serves:
4 to 6 people
Prep Time:
10 min
Cook Time:
1 hour
Chef Matt Basile claims he's not a dessert guy, but we would tend to disagree after he cooked up this Smoked Apple Pot Pie. Made with a bourbon caramel and Granny Smith apple base, topped with flaky puff pastry and smoked to golden perfection. Finished with grated orange zest and we 10/10 recommend letting it cool slightly before serving, and pairing it with vanilla ice cream.
By:Chef Matt Basile
Ingredients
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6-8 Granny smith apples
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½ cup white sugar
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¼ cup brown sugar
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½ cup butter
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1oz Bourbon
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½ oz pure vanilla extract
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Puff pastry dough
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1 yolk for brushing
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Zest from 1 orange
Instructions
Set smoker to 375F.
Peel, core and cut the apple in half, then thinly slice.
Place a cast iron pan on the elevated rack and add in the white and brown sugar. Stir frequently with a rubber spatula until the sugar has melted, then add the butter. As the butter melts, continue to mix in with the melted sugar. Add the bourbon and vanilla and mix, allow the butter to melt completely and mix again. Allow to cook and reduce another couple of minutes until bubbling.
Add the apple slices onto the bourbon caramel, overlapping them slightly and starting on the outer perimeter of the pan and continuing in a spiral pattern until all the caramel is covered. Allow the apples to bake in the caramel 1-2 minutes
Roll out the puff pastry to about ½ inch thick and trim the edges to round it out and fit the pan. Place over the apples and brush the top with a beaten egg yolk. Transfer the pan into the smoker. Allow to bake for 35-40 minutes or until the crust is golden brown and flakey.
Remove from the smoker, grate the zest from one orange on top and allow to cool slightly, slice and serve.