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The Butchart Chronicles : January 31, 2013

A Special Apple Pie Recipe From Our Pastry Chef

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Pastry Chef Keith Tran lets you in on his recipe for The Butchart Gardens' Apple Pie.

Pie Crust

All purpose flour: 625 ml (2 1/3 cup)
Brown sugar: 15 ml (1 tbsp)
Baking powder: 15 ml (1 tbsp)
Salt: 12 ml (1 1/2 tsp)
Shortening: 250 ml (1 cup)
Egg: 1
Cold water: 90 ml (1/3 cup)
White vinegar: 15 ml (1 tbsp)

Combine all dry ingredients. Add shortening. Add wet ingredients. Mix by hand until ingredients are well combined. Cut dough into two balls. Rest dough in fridge for 2 hours, then roll out into two rounds.

Pie Filling

Granny Smith apples: 11 sliced
Brown sugar: 250 ml (1 cup)
All purpose flour: 60 ml (1/4 cup)
Cinnamon: 15 ml (1 tsp)
Cornstarch: 60 ml (1/4 cup)

Mix all ingredients together. Place pie filling into prepared pie shell. Egg wash the bottom rim of the pie shell, put on the top shell and seal. Egg wash the top of the pie and sprinkle with sugar. Vent the pie top with a knife.

Bake in a 375F - 400F/190C - 200C preheated oven for approximately 45 minutes.

Butterscotch Sauce

Butter: 175 ml (3/4 cup)
Brown sugar: 250 ml (1 cup)
Whipping cream: 175 ml (3/4 cup)
Lemon juice: 15 ml (1 tsp)

Melt butter in a heavy sauce pan on medium to low heat. Add sugar and cook until the sugar dissolves. Add lemon juice. Add whipping cream. Blend together until smooth.