Our most signature dish is probably the Apple Pie, so what a perfect topic to start this blog. In December 2006, just a few months after the restaurant opened, USA Today named Blue Duck Tavern's apple pie one of the year's "Top 25 Best Dishes."
I am sure you have wondered what makes this dessert so amazing? I personally think it's the perfectly 
baked crust, drizzle of apricot glaze, and topped off with our handmade vanilla bean ice cream. Perfection!
So, since I am in a very generous mood today, I am going to share this delicious recipe with you. Try to make it at home and if you think you've got a winner, bring me in a piece to try!
Blue Duck Tavern Apple Pie
Ingredients
Filing
5 Granny Smith apples (peeled and cut into 8 wedges)
2 oz butter
2 cinnamon sticks
1/2 cup brown sugar
Pie Dough
1 lb butter (cold), chopped into small pieces
1 lb all purpose flour
4 oz cake flour
1 oz sugar
1 tsp salt
4 egg yolks
1 cup heavy cream
Assembling
2 oz apple sauce
Egg Wash
2 eggs and 2 tbsp milk, combined
Method
Filing
In a saute pan, melt better. Add brown sugar and cinnamon sticks. Cook until caramelized and then add apples. Cook just until they are soft but retain their firmness. HINT: chill the apples before cooking.
Pie Dough
In a mixer, with a paddle, mix butter, flour, sugar and salt, until combined. Do not overmix. In a bowl, mix egg yolks and cream together. Add to the flour mixture. Mix very quickly, just until everything comes together. Chill dough before using.
Assembling
Roll pie dough to 1/8 inch thick and line the pie tin with it. Add apple sauce at the bottom. Spread it out with a spatula, then fill up the pie with the cooked apples. Cut out one round piece of pie dough and place on top. Brush with egg wash. Sprinkle some brown sugar on top. Bake in the oven at 350F for about 30-35 minutes or until golden brown.
