Hey everybody, welcome back to Isobe Food!
I know, I know… Guilty as charged. It’s been a while since I’ve posted, but
I promise I’ve been in the kitchen working up some secret recipes. I’m happy to share them with you today.
We’re going to be taking a look at apple pie. And not just any apple pie, like I said, Secret
Apple Pie! We have some secret ingredients in the form
of rum. That alcohol is going to be in our crust and
reduce gluten formation to result in an incredibly flakey, flakey crumb. The second secret ingredient, garam masala,
in our apple filling. Something on the tip of your tip that you
just can’t put your finger on. Those spices are just gonna lift and elevate
everything to the next level. Let’s get started! Combine flour, salt, and sugar in a food processor. Add in frozen cubes of unsalted butter and
pulse in 2 second intervals until you have a coarse mixture with pea sized
specks. Now for the first secret, alcohol. Alcohol helps to reduce gluten formation resulting
in a incredibly flaky crust. We’re going with rum because it’s a perfecting
pairing for our apple flavor profile. Pulse in cold rum and water until the mixture
just comes together and starts to barely clump. Pour the mixture out onto a surface and pat
into 2 equal sized discs. Wrap each disc with plastic wrap and let them
rest in the refrigerator for 45 minutes. Peel, core, and slice up a mixture of apples. Add 10 cups of sliced apples to a bowl along
with the zest of 1 lemon, the juice from ½ a lemon,
and some sugar. Next up, we add in our second secret ingredient,
garam masala. This incredible blend of spices will elevate
classic apple pie into the next dimension. Toss in some cinnamon, kosher salt, and cornstarch
and mix to fully combine. Let the apples sit for 30 minutes to draw
out water. Pour the excess liquid into a sauce pan and
bring it to the simmer over high heat. Reduce the heat to low and continue to stir
until the mixture has reduced and the cornstarch has thickened
into a sticky paste. Roll out each pie crust disc to just about
about an inch larger than your pie dish. Mix in the thickened paste from the apples,
and place the second crust on top. Roll over the sides and crimp the crust edges. Make air vent slits using a sharp knife to
allow steam to escape. Paint the top with egg wash and sprinkle on
a light dusting of white sugar. Bake for 1 hour at 375F or until the inside
is tender and the crust is golden brown. So there you have it folks Secret Apple Pie. You’re gonna be able to make pie crust like
a champ and you’re going to have an incredible apple pie that’s just going
to blow your friends’ minds. I really hope you liked it today and if you
did, as always, please like, share, and subscribe. That does it for me. Be sure to come back next time to Isobe Food
where you get what you need to succeed in the kitchen. My name’s Jaime, I’m your host. I love
ya. I’ll catch ya next time. I’m gonna dig in! Oooh that pie crust is incredible! You can
use it for any pie. It’s incredibly flakey and that apple filling… that garam masala is that something something
that you just can’t put your finger on. Enjoy! I’ll see y’all next time! [Marco Benevento] And we’re gonna play a
song from our third record. [Marco Benevento] Our third record’s called
“Between The Needles And Nightfall”. [Marco Benevento] And this song is called