Chef Gordon Ramsay’s Apple Pie recipe with a tart apple filling and a buttery pie crust that is golden and flaky. A traditional apple pie is as endless as they come; it is one of those favorite comforting desserts. It features a classic sweet-tart or butter pie crust surrounding a spiced apple blend. It usually has a beautiful crisscross lattice top crust or apple pie crumble. Sometimes served with vanilla ice cream and topped with whipped cream, known as “à la mode,” or in certain parts of the world, with cheddar cheese.
How to Make Gordon Ramsay Apple Pie Recipe
Refrigerating the pie dough after a fast kneading lets the gluten settle built-up in the dough; this makes it easier when rolling and shaping. It also stops water and butter from mixing and interacting with the flour too soon, keeping the flaky, airy pockets in the finished product.
Step 1. You want first to start making the filling by caramelizing the apple. Mix the cinnamon, nutmeg and sugar. Peel the apples, then core and a quarter, and cut the qtr into large thick chunks. Then put them in a bowl and shank the spiced sugar to coat the apple chucks.
Step 2. You are going to fry the apple chunks in two bunches: in a wide, nonstick frying pan, you are going to melt half the butter, then add half of the apple chunks, and fry until golden and caramelized around the edges over high heat, around 5 mins. After cooking, please place them in a large bowl. Duplicate the remaining bunch of apples with the remaining butter. Let them cool down completely.
Step 3. Now, preheat your oven to 375°F. Roll out around half of the sweet pastry on a lightly floured countertop surface to about ⅛-in. thick. Turn over an 8-inch pie tin on top of the sweet pastry and cut out an irregular circle a little larger than the pan.
Step 4. Place pastry in the pie pan to the line, pressing down lightly to eliminate air pockets, and trim off the extra pastry. Now roll out the remaining sweet pastry into one more circle, once more a little bigger than the pie pan, for the crust top.
Step 5. Spoon the cool fried apples equally into the pie shell. With a little water, Brush the rim of the bottom crust, then place the top of the crust over the pie. Crease the edges and brush with egg wash on the top. Push down lightly to trim off the extra pastry. aze to seal the pie.
Step 6. Cut a small cross in the center so vapor can escape throughout cooking. You do so by using the tip of a paring knife. Then shank a little sugar on top.
Step 7. Place pie in the oven and bake until the pie crust is golden brown and crisp about 35 – 40 minutes. Make sure you let it cool for 15 – 20 minutes before cutting to serve.
Make Gordon Ramsay Pie Crust Pastry
Step 1. Place the sugar and butter in a food processor until all are well combined. Now add the egg and for another 30 seconds.
Step 2. Now put in the flour and process for a few more seconds until the sweet dough comes together. Don’t over-process, or your dough will be tough.
Step 3. If the dough seems too dry, add a tablespoon of cold water. Knead on a dusted surface and shape into a flat disk. Wrap with film and refrigerate for 30 minutes before you start using.
Gordon Ramsay Apple Pie (Ala Mode)
Course: AmericanCuisine: Desert8
servings20
minutes40
minutesIt features a classic sweet-tart or butter pie crust surrounding a spiced apple blend. It often comes with ice cream and whipped cream (AKA à la mode) or, in certain parts of the world, with cheddar cheese.
Ingredients
½ C White sugar, + some more for sprinkling over pie
½ tsp. Ground cinnamon
¼ Freshly grated nutmeg, about a pinch
4 Big tart apples for baking Fuji or Gala, about 3 LB.
4 Tbsp. 4 Unsalted butter – ½ stick
1 XL. Egg yolk, whipped with 2 tsp. of water to make the egg wash
- For Pie Pastry (Makes 1 LB.)
½ C. unsalted butter, (1 full stick) Room Temp.
7 tablespoons 7 white sugar
1 Whole XL. egg
1 ¾ C. All-purpose flour
Directions
- You want first to start making the filling by caramelizing the apple. Mix the cinnamon, nutmeg and sugar. Peel the apples, then core and quarter, and cut the qtrs into large thick chunks. Then put them in a bowl and shank the spiced sugar to coat the apple chucks.
- You are going to fry the apple chucks in two bunches: in a wide, nonstick frying pan, you are going to melt half the butter, then add half of the apple chunks, and fry until golden and caramelized around the edges over high heat, around 5 mins. After cooking, please place them in a large bowl. Duplicate the remaining bunch of apples with the remaining butter. Let them cool down completely.
- Now, preheat your oven to 375°F. Roll out around half of the sweet pastry on a lightly floured countertop surface to about ⅛-in. thick. Turn over an 8-inch pie tin on top of the sweet pastry and cut out an irregular circle a little larger than the pan.
- Place pastry in the pie pan to the line, pressing down lightly to eliminate air pockets, and trim off the extra pastry. Now roll out the remaining sweet pastry into one more circle, once more a little bigger than the pie pan, for the crust top.
- Spoon the cool fried apples equally into the pie shell. With a little water, Brush the rim of the bottom crust, then place the top of the crust over the pie. Push down lightly to trim off the extra pastry to seal the pie. Crease the edges and brush with egg wash on the top to glaze.
- Cut a small cross in the center so vapor can escape throughout cooking. You do so by using the tip of a paring knife. Then shank a little sugar on top.
- Place pie in the oven and bake until the pie crust is golden brown and crisp about 35 – 40 minutes. Make sure you let it cool for 15 – 20 minutes before cutting to serve.
- For Pie Pastry (Makes 1 LB.)
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen
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