Apple Pie Granita with Boozy Golden Raisins
- 3 cups apple cider no sugar added
- 1/2 cup sugar
- 2 cinnamon sticks
- 5-6 whole cloves
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon orange peel
- 350 grams Flour
- 42 grams Sugar
- 5 grams salt
- 113 grams Cold Butter
- 113 Grams Cold Lard
- 125 ml cold water
- 1 oz vodka
- 1 cup Heavy cream
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- 1 cup Sugar
- 2 cups Heavy cream
- Large pinch of Grey Salt
- 1/4 cup golden raisins
- 1/4 cup apple brandy
- Make ahead dessert: prepare the raisins, pie crusts and granita the day before guests arrive
- Make caramel 2-3 days ahead
- Or purchase pre-made uncooked pie crust, roll out and slice into triangles. Wash with egg wash and bake in oven on baking sheet until golden brown. (Trader Joe's carries a great one)
- Options to single servings: serve granita in a pie dish covered with whip cream and toppings and welcome their surprised faces when you spoon out the "pie" to your guests. They will be begging you to bring dessert next time to their home.
Fall has always been my favorite season. Fall leaves, quiet walks with just my own thoughts and the smell of fresh rain from the night before. As I follow the path under the trees runners pass by with tread shoes to tackle the ups and downs of the trail. A girl lies in her crystalline blue parachute hammock reading between two trees. I try not to be jelly but can't help but admire her choice of "me" time wishing I had thought of it first. The silence is disturbed by a reminder of the city as my ears perk to the buzz of a roaring saw no doubt repairing one of the many old homes nearby. I come to the end of the trail and enter the streetways whispering goodbye to my autumn jaunt. Mouth watering from thoughts of the sweet apple pie granita that awaits encourages me to speed up my steps towards home.
Apple pie, pumpkin pie, Sweet potato pie, they all starts with the crust. So for those leftover pieces that you're not sure what to do with comes this granita. Don't forget to buy the fresh apple cider from your farmer's market to make this light refreshing dessert that goes well after the meat and potatoes dinner with which you filled your stomach. However this dessert is not short on flavor and your guests will thank you for keeping their waistlines trim. Enjoy every bite!
Heat the brandy then remove from heat and soak raisins for at least 30 minutes.
In the meantime Prepare salted Caramel in a light colored flat bottom pan. Melt sugar stirring over medium heat until sugar is dissolved then add warm cream little by little continuing to stir the entire time. Caramel is finished when color is medium and falls off of wooden spoon to flowing consistency. Stir in salt then cool in glass jar and reserve until ready for use. This dry heat method was taught to me by the owner of hotcakes a lovely dessert shop in Seattle not to be missed!
Heat the apple cider with the sugar and spices inside over the stove top. Do not boil but a gentle simmer for 3- 5 minutes will infuse the flavors of the spices.
Remove the spices with a strainer no need to strain with a cheese cloth the nutmeg as it will not be visible in the finished product.
Pour into a pan with sides the warmed strained cider and place in the freezer for 30 minutes to one hour.
Prepare the crust and bake in the oven making sure to egg wash the pieces you will be using for the granita. Or see tips.
Remove granita and with a fork scrape the sides and center until crumbles and sloshy. Place back in the freezer. Continue the same process every 30 minutes for 2 hours until you have the texture of snow. Break up any large clumps. When finished cover and place back in freezer until ready to serve.
Whip cold heavy cream with sugar and vanilla in mixer until soft peaks.
Top granita with a dollop of whip cream, a drizzle of salted caramel sauce, piece of crust and boozy raisins. Dust with cinnamon and serve immediately.