4 lbs Granny Smith apples (about 8 medium)
1 Tbsp fresh lemon juice
½ C turbinado sugar
¼ tsp salt
½ tsp ground cinnamon
2 Tbsp plus ¾ teaspoon cornstarch
2 Tbsp plus ¾ teaspoon tapioca starch
2 Tbsp unsalted butter
1 Tbsp heavy cream
1 large egg white
Prepping time: 3 hours 15 minutes / Cooking time: 1 hour 10 minutes (excludes sous vide cooking)
One 9.5-inch deep-dish pie
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new sous vide tricks.
The three-star Michelin chef shared his recipe exclusively for Sous-Vide’s online readers.
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