Cooking Light (November 2017)
Sometimes, a recipe can really break your heart.
That's what happened with us and this Miso Caramel-Apple Pie.
We were so looking forward to eating this pie. It was the first dessert we decided on for our Fakesgiving dinner. It was, we thought, an easy home run. We're miso obsessed, so throwing some miso in with apple pie? A no-brainer.
We did as the recipe suggests and made the Miso Caramel first, days in advance. And it was incredible. It was the Miso Caramel of our dreams. Sweet and savory and the kind of sauce you want to dive face-first into.
But then we made the pie.
We made two of these apple pies for Fakesgiving. And we'll own up to the fact that we used store-bought, roll-out pie crusts in lieu of making our own crusts. So we deviated somewhat from the recipe. But everything else we followed to the letter. And what we got was an incredibly bland apple pie. It was, if this is possible, a completely tasteless apple pie. A cipher. A complete disappointment.
Paired with the Miso Caramel, it was better. But even this delicious caramel wasn't enough to save this pie in our book.
We'd like to give this another go, pairing this Miso Caramel with a better apple pie. We still think there's potential there. But that's a project for another day.
Or maybe we'll just pour this Miso Caramel over some vanilla ice cream.
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Miso Caramel-Apple Pie
Cooking Light (November 2017)
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(This Photo: Hector Manuel Sanchez for Cooking Light)
ACTIVE TIME: 1 hr, 55 mins
TOTAL TIME: 4 hrs, 40 mins
YIELD: Serves 12 (serving size: 1 pie slice and about 1 tbsp. caramel)
INGREDIENTS
CARAMEL
1/2 cup granulated sugar
3 tablespoons water
1 1/2 teaspoons light-colored corn syrup
1/3 cup evaporated milk
3 tablespoons white miso
CRUST
4.25 ounces unbleached all-purpose flour (about 1 cup)
1.75 ounces oat flour (about 1/2 cup)
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons vegetable shortening (such as Earth Balance), chilled (see Note below)
1 tablespoon cold unsalted butter, cut into small pieces
2 to 4 Tbsp. ice-cold water
TOPPING
2/3 cup old-fashioned oats
1/3 cup chopped pecans
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1/4 cup cold unsalted butter, cut into small pieces
FILLING
8 cups water
1 3/4 pounds Golden Delicious apples, peeled, cored, and cut into 1/8-in. slices
1 1/2 pounds Braeburn apples, peeled, cored, and cut into 1/8-in. slices
1/4 cup light brown sugar
2 tablespoons tapioca flour, divided
1/2 teaspoon ground cinnamon
2 tablespoons 2% reduced-fat milk
4 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
METHOD
Prepare the caramel: Cook 1/2 cup granulated sugar, 3 tablespoons water, and corn syrup in a small saucepan over medium-high, stirring constantly with a whisk just until sugar dissolves, about 1 minute. Bring to a boil. Boil until mixture is a deep amber color, 7 to 9 minutes, gently swirling pan occasionally and brushing sides with a wet pastry brush as needed to wash any crystals from side of pan. Remove from heat; slowly stir in evaporated milk. Stir in miso. Cool 10 minutes. Transfer caramel to a blender; blend until smooth. Let stand at room temperature.
Prepare the crust: Combine 4.25 ounces all-purpose flour, oat flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add shortening and 1 tablespoon butter pieces; combine, using your fingers, until shortening and butter are well distributed and small clumps begin to form. Stir in 1 tablespoon water. Add up to 3 additional tablespoons water, 1 teaspoon at a time, stirring just until dough begins to come together. Turn dough out on a lightly floured surface; gently knead 1 to 2 times. Shape into a ball; flatten into a disk, and wrap tightly in plastic wrap. Chill 20 minutes. Unwrap dough, and transfer to floured work surface. Roll to an 11-inch circle; fit into a 9-inch pie plate. Fold edges under; crimp. Freeze 45 minutes (or up to 2 months).
Prepare the topping: Whisk together oats, pecans, 2 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt in a medium bowl. Sprinkle with 1/4 cup butter pieces. Combine, using your fingers, until small clumps begin to form. Chill until ready to use.
Preheat oven to 425°F.
Prepare the filling: Bring 8 cups water to a boil in a large saucepan. Place apples in a large bowl. Pour boiling water over apples; let stand 10 minutes. Drain well; pat dry. Return apples to bowl. Add 1/4 cup brown sugar, 1 tablespoon tapioca flour, and cinnamon; toss to coat. Whisk together 2% milk, vinegar, 1/4 teaspoon salt, and remaining 1 tablespoon tapioca flour. Pour over apples; toss to combine.
Remove crust from freezer. Spread filling evenly in crust. Sprinkle evenly with topping. Bake at 425°F for 12 minutes; reduce oven temperature to 375°F. Place a foil-lined baking sheet on rack below pie to catch drippings. Loosely cover pie with foil to prevent overbrowning. Bake until done, 35 to 40 minutes, rotating pie halfway (on same rack) after 20 minutes. Cool on a wire rack 15 minutes.
Heat caramel in a saucepan over medium-low until warm, stirring constantly. Drizzle over pie; serve warm.
Note: We recommend seeking out Earth Balance shortening because, unlike most other shortenings, it contains no trans fats.
