Pie with apples and vanilla sauce

Apple pie with vanilla sauce sounds delicious! Here’s a recipe that combines the two for a comforting treat.

Apple Pie

Ingredients:

For the pie crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter (cold and cut into small pieces)
• ¼ cup granulated sugar
• 1 tsp salt
• 6-8 tbsp ice water

For the apple filling:

• 6 cups peeled, cored, and sliced apples (Granny Smith or Honeycrisp work well)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tbsp all-purpose flour or cornstarch
• 1 tbsp lemon juice

For assembling:

• 1 egg (beaten, for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions:

1. Prepare the Crust:

   • In a large bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Add ice water, a tablespoon at a time, until the dough just comes together.
   • Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   • In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg, and flour or cornstarch. Toss the mixture with the apples until evenly coated.

3. Assemble the Pie:

   • Preheat the oven to 425°F (220°C).
   • Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the pie dish and trim any excess.
   • Fill with the apple mixture.
   • Roll out the second dough disk and place over the filling. Trim and crimp the edges. Cut a few slits in the top to allow steam to escape.
   • Brush with beaten egg and sprinkle with granulated sugar.
   • Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

4. Cool the Pie:

   • Let the pie cool for at least 2 hours before serving to allow the filling to set.

Vanilla Sauce

Ingredients:

• 1 cup heavy cream
• ¼ cup granulated sugar
• 1 vanilla bean (split and scraped) or 1 tsp vanilla extract
• 2 large egg yolks

Instructions:

1. Heat the Cream:

   • In a small saucepan, heat the cream, sugar, and vanilla bean (if using) over medium heat until it starts to simmer. Do not let it boil.

2. Prepare the Egg Yolk Mixture:

   • In a separate bowl, whisk the egg yolks until slightly thickened.

3. Temper the Eggs:

   • Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the yolks.
   • Gradually whisk the tempered yolks back into the saucepan with the remaining cream.

4. Thicken the Sauce:

   • Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5. Strain and Cool:

   • If using a vanilla bean, remove the bean pod. Strain the sauce through a fine-mesh sieve into a bowl to remove any bits of cooked egg.
   • Let it cool to room temperature. The sauce will thicken further as it cools.

Serve slices of apple pie with a generous drizzle of vanilla sauce. Enjoy your delightful dessert!