Skip the step of making a dough and get right down to the best part of eating apple pie: devouring the inside! Caramelized apples, spice, sweetness and a hint of salt comes together in this fast and easy dessert.
If you shy away from making pastries, this is a great dessert that can wow even the toughest critics. This recipe won me a perfect taste score with the Food Buzz 24×24 Iron Chef judges.
Naked Pie: Caramelized apples with Calvados and vanilla Ice cream
6 Spitzenberg apples (or any firm, tart apple like Granny Smith, Arkansas Black, etc.), peeled and sliced
3 tbls butter
3 tbls light brown sugar
juice of 1/2 lemon
a pinch of apple pie spices (cinnamon, allspice, clove)
a light grating of fresh nutmeg
pinch of kosher salt
1/4 cup Noble Dame Calvados (available at BevMo–or any good tasting Apple Brandy)
1/3 cup heavy whipping cream
pinch of Maldon sea salt
Peel, core and slice apples into ¼ inch wide slices.
In a large saute pan, melt butter over medium-high heat. When the butter foams and starts to smell nutty, add the apples, brown sugar, lemon juice, spices and a pinch of kosher salt. Stir the ingredients together and then–resisting the desire to move the apples around–let the apples cook. After 3-4 minutes (when the apple slices are caramelized) stir or toss the fruit in order to allow the apples to caramelize on both sides.
Add the Calvados (be careful of the flame). Cook down the liquor for 1-2 minutes and then add the whipping cream. Do this slowly, allowing just enough of the cream to thicken. Do not add all of the cream if not needed! Cook 2 minutes or until the sauce has thickened. Taste for sweetness and salt.
Spoon over vanilla ice cream, immediately. Finish with a pinch of Maldon sea salt.