Sous Vide Gummy Apple Pie

What you need:

  • 6 lbs apples, peeled and sliced into ½ inch thick

  • 2 tbsp Cornstarch

  • ¾ cups Sugar + ¼ cup for sprinkling

  • ½ tsp Ground Cinnamon

  • 1 Egg White

  • 1 piece Lemon (2 tsp fresh juice / 1 tsp grated zest)

  • 1 piece Dough



  1. Position baking sheet (heavy rimmed) on the lower portion of the oven and pre-heat at 425ºF

  2. Sprinkle sugar, cinnamon, cornstarch, lemon juice and zest on the apple slices. Toss until well blended.

  3. Let stand for 15 minutes.

  4. Set the Precision Cooker at 160ºF

  5. Place the apples and all the juices in a vacuum sealed sous vide bag and drop to the water bath.

  6. Cook for 1 hour.

  7. Remove the apples from the vacuum sealed bag and transfer to a Dutch oven.

  8. Heat while frequently stirring over medium-high heat until the juices thicken. This will take about 15 minutes.

  9. Spread the apples in a single layer on a baking sheet. Let the apple cools for about 1 hour.

  10. Transfer 12 inch diameter dough into a 9-inch pie plate.

  11. Add in the filling into the pie shell.

  12. Top the pie shell with dough and trim both edges.

  13. Brush egg whites on the top surface of the pie and evenly sprinkle some sugar.

  14. Place the pie on the oven and bake until the top surface becomes light golden brown or for about 20 minutes.

  15. Lower the heat to 375ºF Bake until top surface turns golden brown for about 25 minutes.

  16. Remove from the oven.

  17. Allow the apple pie to cool for about 4 hours at room temperature before serving.


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