|Who says you can't have whisky for dessert? - Photo by Wasabi Prime|
So of course I wanted to incorporate some liquor when I made a bourbon-themed dessert of ice cream and pie. Duh, who wouldn't? The pie was a basic apple pie, which I added pears in, just because I had them -- thanks, CSA box. The pie crust is, as always, Wasabi Mom's vinegar pastry crust. The filling was a basic apple pie -- about 2 or 3 pounds' worth of cored apples (and pears, in my case) sliced thin and tossed with a couple of teaspoons of ground cinnamon, a teaspoon of fresh nutmeg, a quarter cup of sugar, a tablespoon of flour to help absorb any excess fruit juices, and I saw this on a food show -- a dash of Angosturra bitters. A pie shop in NYC was being profiled (sorry, I can't remember their name!!) and they mentioned their use of bitters in their pie filling, to balance out the sweetness and give it a nice balance. Brilliant! I had to try it. For this pie filling, I also folded a bourbon caramel sauce with the seasoned fruit -- it added more volume and liquid to the mix, which I wasn't in love with, so I'd skip the caramel sauce in the filling or maybe drizzle the top with it. That part needs re-working, so I'm not listing details until I get something that's worth sharing, and it was likely just gilding the dessert-lily anyways, since I made ice cream to go with the pie.
|There's always time for pie - Photos by Wasabi Prime|
|Ice cream and pie, best looking couple ever - Photos by Wasabi Prime|
|Behind the scenes on a photo shoot day - Photos by Wasabi Prime|