Скачать или смотреть Tahini Caramel Apple Pie

Hello, party people! Today I am making an AMAZING Tahini Caramel Apple Pie. She has the flakiest, most tender crust, is full of perfectly cooked apples, and is slathered in a tahini caramel. Yes, TAHINI CARAMEL.

Fall is here and we're capitalizing on it, baby! Warm up your day and make this, you will be blown away (falling leaf fun intended).

Here at TheTessaSmith, I, Tessa Smith, will be showing you recipes, tips, tricks, and other fun things that make me happy.
Thanks for coming along the ride. xoxo

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RECIPE:

Ingredients:
1.5 lbs of apples - approximately 3 medium sized apples

Tahini:
2 tablespoons butter
½ heavy whipping cream
1 tbsp tahini
1 tsp vanilla
½ tsp sea salt
¼ tsp cinnamon
½ cup white granulated sugar

Pie Crust:
300 grams (2.5 cups) All purpose flour
1 tsp Diamond crystal kosher salt
8 oz Butter (two sticks)– preferably European butter.
½ cup ice water, approximately

Topping
1 tsp Turbinado Sugar
1 tsp White Sesame Seeds
1/8 tsp cinnamon
1/8 tsp salt
1 egg
9.5 in pie plate or whatever you have

Add the white granulated sugar to your nonstick pan or heavy bottomed pot and let melt over medium heat. Let the sugar melt, stirring occasionally until fully melted and a rich golden color.
Turn off the heat. Add the butter and tahini, stir constantly until butter and tahini are fully incorporated. Add heavy cream and stir constantly until fully mixed.
If clumps remain, you can turn the heat back on low until everything is dissolved.
Add remaining ingredients and combine.
Pour into a heat proof vessel.

Cut the butter into approximately ½ inch cubes.

Add your cubes to the flour, toss to coat. Take one cube at a time and smush it between your thumb, index and middle fingers. Once all cubes are smushed, work the butter and flour until the pieces are about the size of a hazelnut.

Make a well in the center, pour slightly more than ½ of your water and toss. Remove the hydrated portion and add a tiny bit of water to the remaining flour and butter. Once everything is hydrated dump it out onto your surface and form it into a rectangle.

Lightly dust the top of the dough and your rolling pin.
Using your rolling pin roll out the dough long ways until about ½ in thick, then using your bench scraper, take the top third and fold it over, and take the bottom third and fold it over that. Rotate dough 90 degrees and repeat. Cover in plastic wrap and chill 30 minutes - up to two days.

Once rest, roll out your dough to approx. ½ centimeter in thickness. Also keep in mind the size of your baking dish and allow for about 1.5inch boarder around the top of the pie dish. Use your pastry cutter, knife, or scissors to clean up the edges allowing for that 1.5 in boarder.

Use your rolling pin to roll up the dough and lay over your pie dish filling the inside. Gently lift and encourage the dough into the edges of your pie dish. Once smushed down, place back in the fridge.

Apples:
Cut the apple in 4 sections leaving only the core remaining. Take each apple chunk and slice into ½ centimeter slices, keeping the chunks together. Set aside once all apples are sliced.

Preheat the oven to 425°F (if you have a cast iron baking sheet or pizza stone place that in the oven while preheating).

Mix all of the topping ingredients in a bowl, set aside.
Whisk egg for the egg wash, set aside.

Assembly:
Remove pie crust from the fridge and prick holes all over the bottom to allow for steam to escape.
Drizzle about 1/2 of the tahini caramel on the bottom of the crust.
Fan out the apple chunks and arrange them in the pie dish however looks good to you. Maybe mix the colors/types together. Once your pie dish is full of apples, top again with caramel leaving about 2 tablespoons remaining.

Fold over the dough making fluted-esque edges. Use your egg-wash and a pastry brush to coat the pie dough. Add your sugar topping on top of the dough. You can of course add to the filling, but I focus on the dough.

Bake:
Put in your preheated oven and immediately lower the temp to 375°F. Bake for 50-60 minutes or until the filling is bubbling and crust is nice and golden brown. Don’t be afraid to really take it there in regards to the color of the crust!
Once out of the oven, top the entire pie with your remaining 2 tablespoons Tahini Caramel.

Allow to cool (if you can) and then cut into that bad boy and enjoy it. Top with whipped cream or ice cream (Häagen-Dazs Vanilla preferred) and ENJOY!
xoxo

References:

Erin McDowell's Pie Crust:
   • How to Make Pie Dough & Crust | Bake It Up...  

Audio:
Love Rain by Thomas Gresen   / thomasgresen  
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/3zMNvP5
Music promoted by Audio Library    • Love Rain – Thomas Gresen (No Copyright Mu...