Caramelized Apple Pie with Mango Ice Cream and Fresh Fruit
This unusual apple pie is cooked right on the serving plate, so be sure the plates you plan to use can withstand the heat. The apple slices are arranged on the plate, topped with thick caramel, and sealed under puff pastry. Chef Griffin uses mango ice cream, but you may also use any compatible flavor, such as cinnamon, vanilla, or praline.
- Caramel Sauce
- Sugar - 1/2 cup
- Heavy (whipping) cream - 1/2 cup
- Clarified butter - for brushing
- Granny Smith apples - 2 medium, peeled, cored, and sliced thinly
- Egg Yolk - 1
- Caramel Sauce (see above) - 4 tablespoons
- Puff Pastry Rounds - four, six-inch, rolled 1/8-inch thick
- Sugar - 4 tablespoons
- Mango Ice Cream - 4 scoops
- Mixed Fruits - 1 cup, such as star fruit, strawberries, and blackberries
- Confectioner’s sugar - for dusting
- Mint - 4 sprigs
To make the caramel: In a teflon pan, melt the sugar over medium heat, stirring occasionally with a wooden spoon. Lift off the heat, stir in the heavy cream, and return to the heat. Cook until it bubbles and pulls away from the edge of the pan. Pour the caramel into a heatproof bowl and chill, preferably overnight.
Heat the oven to 400 F. With a pastry brush, grease the bottom of 4 large heatproof dinner plates with clarified butter. Arrange the apple slices in a swirled circle on each plate and place a large spoonful of caramel sauce over the center. Brush a little egg yolk around the edges of the plate. Place a pastry circle over the apples and, with your fingertips, lightly press the edges onto the plate to seal. Repeat with the remaining plates. Brush the tops with the remaining egg yolk, sprinkle with sugar, and bake for 8 - 10 minutes, or until golden brown.
Place a large scoop of ice cream directly on top of each pie. Scatter fruit over the pies and dust with confectioner’s sugar. Top with mint sprigs.