Muscat Caramel Apple Pie with Muscat Ice Cream
Apple pie is already a very good thing. Add Rutherglen Muscat to the caramel filling and it becomes something else entirely. The Muscat brings a raisin and spice depth that ordinary caramel cannot replicate, and the way it reduces with brown sugar and butter into a thick, glossy sauce that coats each apple slice is genuinely one of the more satisfying things to watch happen in a kitchen.
The Muscat ice cream alongside it takes about two minutes to make and will become a permanent fixture. Fold Muscat and a pinch of cinnamon into slightly softened vanilla ice cream, return it to the freezer to firm up and you have something that elevates not just this pie but any dessert you care to put it next to.
This is a Sunday afternoon project in the best possible sense: unhurried, satisfying and best enjoyed in the company of people who appreciate the effort. Which is everyone, once they taste it.
Serves 6 to 8. Prep: 20 minutes. Cook: 40 minutes.
Ingredients
For the Muscat caramel filling
● 6 large Granny Smith apples, peeled, cored and sliced
● 80ml NV Rutherglen Muscat
● 80g brown sugar
● 50g butter
● 1 teaspoon cinnamon
● 1/2 teaspoon mixed spice
● Pinch of salt
For the pastry
● 2 sheets good-quality butter shortcrust pastry (store-bought is fine)
● 1 egg, lightly beaten for egg wash
● 1 tablespoon raw sugar for the top
For the Muscat ice cream
● 500ml good-quality vanilla ice cream, slightly softened
● 3 tablespoons NV Rutherglen Muscat
● Pinch of cinnamon
Method
1. Preheat oven to 190°C. Melt the butter in a large pan over medium heat. Add the apple slices and cook for 3 minutes until slightly softened.
2. Add the brown sugar, Muscat, cinnamon, mixed spice and salt. Stir to combine and cook for a further 5 minutes until the apples are just tender and coated in a thick, glossy caramel. Remove from heat and cool slightly.
3. Line a 22cm pie dish with one sheet of pastry, pressing it into the base and sides. Trim the edges. Spoon in the apple filling.
4. Top with the second sheet of pastry, pressing the edges together to seal. Trim, crimp and cut two or three small slits in the top. Brush with egg wash and scatter with raw sugar.
5. Bake for 35 to 40 minutes until deep golden. Rest for at least 15 minutes before cutting.
6. For the Muscat ice cream: fold the Muscat and cinnamon through the softened ice cream until just combined. Return to the freezer for 30 minutes to firm up.
7. Serve the warm pie with a generous scoop of Muscat ice cream and an extra drizzle of Muscat if you feel like it. You will feel like it.
Tip: The Muscat ice cream also works brilliantly on its own alongside a few crushed amaretti biscuits. Make extra. You will not regret it.
What to Drink With It
A small glass of NV Grand Muscat alongside this pie is one of life’s genuinely good decisions. The Grand’s toffee, coffee and Christmas spice character mirrors the filling and makes the whole experience feel deeply considered. Shop at stantonandkilleen.com.au.
