Created by Victoria Cookware on April 12, 2017
- 1/4 cup macadamia nuts
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 egg yolk
- 1/2 vanilla bean, caviar scraped out
- 1 tablespoon cold water
- 1/4 cup granulated sugar
- 3 tablespoons all purpose flour
- 3 eggs
- 1/2 cup buttermilk
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 granny smith apples, cored and cubed
- 2 tablespoons fresh ginger, grated
- 1/2 cup dark brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 2 tablespoons whiskey
- Using a food processor, pulse the nuts and ½ the flour until nuts form even crumbs. Add the remaining flour and sugar, pulse to combine. Add salt and butter and pulse until pea-size crumbs form.
- In a separate small bowl, whisk together egg yolk, vanilla, and water. Slowly drizzle mixture into food processor while pulsing. As soon as dough comes together (pulls away from sides), stop pulsing and turn dough out onto plastic wrap. Wrap tightly and shape into a disk. Refrigerate for at least 1 hour, overnight preferred.
- Remove dough from refrigerator, unwrap and place on a floured surface. Roll the dough out into a 12 inch wide round, about 1/8-inch thick. Using two 6.5” Victoria Skillets flipped upside down, measure and cut dough into two rounds, and place each round into a each skillet (or use a 10 inch pie pan for one pie). Roll the overhang dough under itself to make a round edge around skillet, edges should be a little over the perimeter of the skillet. Use dough scraps to make edges if needed. Crimp edges as desired. Place crust in freezer for at least 1 hour.
- Preheat the oven to 375 degrees F, line the pie crust with parchment paper and fill with pie weights or uncooked rice. Blind bake for 15-20 minutes or until lightly golden brown. Remove and let cool.
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the sugar and flour together.
- In a separate large bowl, whisk the eggs, buttermilk, and yogurt together. Drizzle in the melted butter, whisking to combine. Add the lemon zest, lemon juice, and vanilla and whisk to combine. Slowly whisk in the dry ingredients until just combined.
- Pour custard into blind baked crust and bake for 35-40 minutes, or until set. The custard will puff up and have a nice lightly golden color around the edges. Remove and let cool, the pie will deflate and cracks will appear.
- Using a medium sauté pan over medium heat, combine all ingredients but the whiskey. Regularly stirring, cook the ingredients until sugar melts and the juices of the apples release to make a loose caramel syrup and apples still have a bite to them and hold their structure. Remove pan from the heat and add the whiskey, swirl around the pan to evenly distribute. The next step is to burn off the alcohol, please proceed carefully. If you are using a gas stove, return the pan to the heat and tilt the pan slightly to catch the flame and ignite. If using an electric stove, return to heat and ignite using a kitchen torch or torch lighter to ignite. Continue to swirl the pan gently until the flames burn out, alcohol has burned off. Remove from heat and using a large spoon toss cooked apples with syrup to evenly coat.
- Place in a separate bowl and let cool slightly. Compote will keep for 2 days in a airtight container and stored in the refrigerator.
- To serve - option 1: place whiskey apple compote in the middle of the whole pie, leaving the edges of the buttermilk filling exposed - slice and serve. Option 2: serve each slice of pie topped with a spoonful of whiskey apple compote and syrup.