Don’t miss this favorite. You can check out The Wolfgang Puck Cookbook for more of his recipes from Spago’s.
Spago’s Old-Fashioned Apple Pie
You can make an Apple pie just like Spagos.
- 2 unbaked pie shells
- 5 pounds Granny Smith apples peel, core &cut into quarters
- 9 tablespoons unsalted Butter
- 1 1/2 Vanilla beans split lengthwise
- 1 1/2 cups sugar
- 6 tablespoons Calvadoes or brandy of your choice
- 3/4 cup Heavy Cream plus a little extra to brush over pastry
- 1 tablespoon Sugar
- 1/2 teaspoon ground Cinnamon
Butter or coat with vegetable spray a 9-inch plate. Divide the pastry into 2 pieces, one a little larger than the other. On a lightly floured surface roll out the smaller piece into 11-inch circle and place into a pie plate, pressing down with your knuckle to conform to its shape. Trim the edges and add scraps to the remaining pieces of dough. Roll out the second piece to a 12-inch circle and place on a lightly floured baking tray. Refrigerate until needed.
Cut each apple quarter into slices, about 1/2 inch thick. Melt 3 tablespoons in a 12 inch skilled. Arrange 1/2 of the apples in the skillet. Add 1/2 vanilla bean with its scrapings and sprinkle 1/2 cup sugar over the apples. Over medium-high saute apples until lightly caramelized and tender (15 minutes), turn often so the apples cook evenly. Add 2 tablespoons of calvados and cook just until the alcohol burns off (if the brandy ignites, remove from heat or cover for a few seconds.) Pour in 1/4 cup cream, stir and cook 1 minutes longer.
Spread contents of skillet onto a large baking tray to cool while sauteing the remaining apples. Wash and dry skillet. Repeat procedure two more times with remaining butter, apples, and vanilla bean, sugar, cream, and brandy. Position rack in center of the oven and preheat oven to 400 degrees. In a small brown, combine the sugar and cinnamon and mix well. Set aside.
Remove lined pie plate and circle of pastry from refrigerator. Pile the cooled apples in the pie plate, mounding apples slightly in the middle. Roll circle of pastry over rolling pin and unroll over apples. With a sharp knife, cut away excess dough and gently pinch together the edges. Cut 3 to 4 slits in the top, brush with cream, and sprinkle with cinnamon sugar. Bake 15 minutes, turn oven down to 350 degrees and bake until golden brown (30 to 35 minutes longer). Cool on rack. Serve warm or at room temperature with Cinnamon Ice Cream or whipped cream,