Sous Vide Caramel Apple ‘Pie’
Courtesy of MasterChef’s Whitney Miller
For the apples
- 4 small Granny Smith apples, cored (not peeled)
- 2 tablespoons (30 ml) lemon juice
- 4 tablespoons (2 ounces/113 g) unsalted butter, softened
- 1/4 teaspoon (2.5 ml) ground cinnamon
- 4 teaspoons (20 ml) light brown sugar
For the caramel sauce
- 1 can (14 ounces/396 g) sweetened condensed milk
For the topping
- 1/2 cup (33 g) all-purpose flour
- 1/4 cup plus 1 tablespoon (63 g) light brown sugar
- 1/8 teaspoon (0.6 ml) kosher salt
- 1/4 teaspoon (1.25 ml). ground cinnamon
- 3 tablespoons (85 g) chilled unsalted butter
- 1/2 cup (60 g) chopped pecans
- Butter pecan ice cream, optional, for serving
- Fill and preheat SousVide Supreme to 183F/84C.
- Make the caramel sauce by pouring the condensed milk into a small (quart/0.9 liter) cooking pouch, evacuate as much air as possible from the pouch with your hands, and seal. (Even easier: use SousVide Supreme Zipper Pouches and the Archimedes Principle to remove the air from the pouch and zip the seal closed.)
- Submerge the pouch in the water oven and cook for 6 and ½ hours or even over night. If not using right away, quick chill the pouch in an ice water bath and refrigerate.
- When ready to cook the apples, pour 1/2 tablespoon of the lemon juice into the middle of each cored apple, swirling to coat the inside of the apple.
- In a small bowl, combine the butter, cinnamon, and brown sugar.
- Divide the butter mixture evenly among the apples, rubbing the mixture all around the inside of the apple and stuffing it well.
- Put apples, 2 per pouch, into small (quart/0.9 liter) pouches and vacuum seal tightly.
- Submerge the pouches in the water oven, being sure that the apples remain fully beneath the water surface throughout cooking, and cook for 1 and 1/2 hours. (If necessary, position the pouches in the slots of the pouch rack and invert the rack in the water bath to hold them into place, beneath the water surface, during cooking.)
- Reheat the caramel sauce in its pouch along side the apples in the last half hour of baking.
- Meanwhile, preheat the traditional oven to 350F/177C to prepare the crumble topping.
- In a small bowl, mix the flour, brown sugar, salt, and cinnamon together in a small bowl.
- Using two forks or a pastry cutter, cut the butter into the flour mixture until mixture resembles wet sand.
- Stir in the pecans.
- Pour the crumble mixture on a baking sheet and bake for 17 minutes or until golden brown.
- Serve the apples straight from the pouch, topped with a few spoonfuls of the topping, and drizzled with caramel sauce. If desired, add a scoop of butter pecan ice cream.