Monday, December 21, 2009

A is for Awesome Apple Pie from Euphemia Haye

Euphemia Haye on Longboat Key is memorable on all counts - " the stuff dreams are made of" according to the New York Times, one of America's 200 most romantic restaurants (Dining by Candlelight), among the top 1 percent in the nation (Zagat and, once again, a Golden Spoon Hall of Fame award from Florida Trend magazine.

Obviously, Chef/Proprietor Raymond Arpke and wife D'Arcy have cooked and cobbled together a memorable, destination-worthy restaurant, but for my money and laurels, Euphemia Haye's upstairs dessert bar is the answer to a sweet tooth's prayer. Never have I  seen such delectable desserts or had such a hard time choosing just one. Portions are huge so you can share, but it's common to see diners jealously guarding their selections from curious table mates.

The Apple Walnut Crumble Pie is Chef Ray's signature offering and star of his cookbook, You don't have to be crazy, but it helps! Recipes and Rantings of a madman.

Here's the recipe to tide you over until you can visit in person.

Apple Walnut Crumble Pie  

One 10-inch pie shell
2 cups cake flour
1/4 cup shortening or lard
1/2 cup unsalted butter, cut into pieces
1/2 tsp salt
1/3 cup ice water
Put cake flour, butter and salt in a stainless steel bowl. Cut the shortening and butter into flour until it all has a mealy consistency. Add ice water and mix with your fingers to form a dough. Form into a ball, flatten with your hands and place on a well-floured flat surface. Flour the top of the dough well and roll out into about a 13-14-inch round. Place the dough into a floured 10-inch pie pan and flute the edges.

Crumble Topping
11/2 lb. soft butter
1/2 lb sugar
1 lb cake flour
vanilla to taste
Combine all ingredients in a mixer with the paddle in place and mix at low speed until "crumbles" form. Cool and reserve.

Apple walnut filling
12 cups (3 pounds) of 1/-inch apple slices
1 1/2 cup chopped walnuts
1/2 tsp cinnamon
1 dash each ground nutmeg, clove, ginger and allspice
1 1/2 cups sugar
1 TBS flour
Place prepared apples in a non-reactive bowl and sprinkle walnuts, spices and sugar over the top. Toss apple mixture and mix well. Add flour and toss well. Let mixture rest for 10 minutes. Toss well again. Mound the apple mixture in the pie shell. Top with crumble so they are completely covered. Bake at 350 degrees for 70-80 minutes until baked through and browned evenly. If crumble topping is browning too fast, cover with foil until almost done.

1 comment:

  1. I've put this recipe on my short list of Christmas Eve desserts. It locks fabulous.

    Claire @