With spring fast on its way, we are taking the time to celebrate winter while bidding farewell to the chill with a modern take on the old-fashioned, yet much-loved apple pie.
Created by Bright Young Things - Culinary Event Makers especially for Earth MasterClass at Festival 2013, the Baked Apple in a Pie was the crowning glory of the grand dessert table, sitting amongst other orchard inspired treats, such as toffee’d Akane apples with hazelnut and cocoa nib crumble, caramelised Bramley apple and cinnamon cakes with goats curd, and custom sage and cinnamon ganache chocolates from Cioccolate Lombardo.
Inspired by a passion for heritage fruits and the new produce of the season, the innovative Baked Apple in a Pie combines Bramley apples with a pain d’épices and currant butter stuffing, encased and baked in a Pyengana cheddar shortcrust. A truly ‘seed to stem’ concept, Bright Young Things incorporated the whole apple into the dessert – including core, skin and stem – serving the dish with dried apple skin wafers, apple jelly and apple cider sabayon.
With a colossal eight components, this is an ideal weekend recipe challenge for the keen baker. A word of advice: make sure you start the preparation a day in advance as certain elements require a good amount of time in the fridge.
View the full Baked Apple in a Pierecipe to have a go at this not-so-humble apple pie.
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