Fried Apple Pie with Vanilla Bean Ice Cream and Apple-Brown Butter Caramel (Emeril Lagasse) Recipe

Directions:

1. On a lightly floured surface, roll the Pie Dough for Handpies out to a thickness of between 1/8 and 1/4-inch. Using a small plate as a guide, cut out 6 (6-inch) rounds of dough. Place 1/4 cup of the Apple Pie Filling in the center of 1 side of each round of dough. Brush the edges of the dough lightly with water, then fold the dough over the filling so that the edges meet, and press lightly with the tines of a fork to seal the edges. Place the formed handpies onto a parchment lined baking sheet and refrigerate for at least 15 minutes before frying.
2. Preheat a deep-fryer to 360 degrees F. Once oil is heated, gently lower the pies into the hot oil, in batches if necessary, and cook until crust is golden brown, 4 to 6 minutes. Transfer to a wire cooling rack placed over paper towels and cool slightly before serving.
3. When the pies have cooled slightly, drizzle with Royal Icing and accompany each pie with a scoop of Vanilla Bean Ice Cream. Drizzle the Apple Brown Butter Sauce around the edges of the plate and serve immediately.
4. Note: Pies may also be baked on parchment-lined baking sheet in a preheated 400 degree F oven until golden brown, 20 to 22 minutes.
5. Pie Dough for Handpies:
6. Combine the flour, sugar and salt in a standing electric mixer fitted with the paddle attachment. Add the butter and shortening and mix slowly, until just incorporated. Add the vinegar and water, little by little, and mix until dough just comes together. Gather dough into a smooth disk and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out as desired.
7. Yield: enough dough for 6 handpies or 2 single-crust 9-inch pies
8. Apple Pie Filling:
9. Combine the diced apples and lemon juice together in a mixing bowl. Toss to mix well.
10. Combine the water, sugar, cornstarch, cinnamon, salt and nutmeg in a medium saucepan over medium-high heat and cook, stirring frequently, until mixture comes to a boil. Continue to cook at a constant boil for 2 minutes. Add the apples, return to a low simmer, and continue to cook at a simmer until apples are soft and sauce is thickened, about 8 minutes. Remove from the heat and set aside to cool. Chill thoroughly before filling pies.
11. Note: any unused filling makes an excellent topping for pancakes or waffles.
12. Yield: about 2 1/2 cups filling
13. Royal Icing:
14. Place the milk and sugar in a mixing bowl and stir until smooth and thick. Drizzle over warm pies.
15. Yield: 1 cup
16. Real Vanilla Bean Ice Cream:
17. With a small sharp knife cut the vanilla bean in half lengthwise.
18. Place the milk and cream in a small, heavy saucepan. Using the tip of the knife, scrape the seeds from the vanilla bean halves into the milk and add both halves to the saucepan. Set the saucepan on the stovetop and bring to a simmer over medium heat. Remove from the heat.
19. Crack the eggs and whisk the eggs and sugar in a mixing bowl until pale yellow and well combined, about 2 minutes. Using a ladle, add about 1/2 cup of the hot milk mixture to the eggs and whisk to combine. Add the egg mixture to the hot milk in the saucepan and stir well with a wooden spoon. Return the pan to medium heat and cook, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon, about 5 minutes. Remove the custard from the heat and strain through a fine mesh strainer into a clean mixing bowl, pressing down on the strainer with a rubber spatula to get as much liquid as possible into the bowl. Discard the vanilla bean halves and any other solids sticking to the strainer. Add the vanilla extract to the bowl. Stir the custard for 5 minutes with a whisk until cooled slightly. Cover the bowl with plastic wrap, pressing the wrap gently against the surface of the custard. Refrigerate until thoroughly chilled, about 2 hours, stirring occasionally.
20. Pour the custard into the bowl of an ice-cream maker and process according to manufacturer's directions.
21. Serve immediately or transfer to an airtight plastic container and store in the freezer for up to 1 week.
22. Yield: About 3 1/2 cups
23. Combine the apple cider and sugar in a small saucepan and bring to a simmer. Cook at a low simmer for 10 minutes, then stir in the apple and continue to cook until apples are tender and translucent, 4 to 5 minutes longer. Remove from the heat and set aside.
24. Heat a 10-inch saute pan over medium-high heat. When the pan is hot, add the cold butter and allow to melt, undisturbed, and continue to cook without stirring until the butter has a nutty fragrance and is golden brown around the edges of the pan. Immediately swirl the pan to distribute the browned bits, and add the reserved apple syrup all at once. Stir well to combine and remove from the heat. Set sauce aside until ready to serve the pies. Sauce is best served warm.
25. Yield: about 3/4 cup sauce