Apple Pie Sundae

Some of my fondest childhood memories are of my family piling into our blue station wagon heading upstate to pick apples. The seemingly long trip squeezed in between my older sister and brother was quickly forgotten once I took my first bite into a crisp juicy Macintosh. Two weeks ago my wife and I took my son, Reid, age three and my daughter, Ainsley, twenty months old, to Seven Ponds Orchard in Watermill. They were amazed by the abundance of reds, greens and yellows and the ability to taste test one, then another, then another.  These days I prefer the Honeycrisp variety (a hybrid of the Macoun and Honeygold apples) as it is the ultimate crisp, juicy apple when picked off the tree.  Apples are synomous with Autumn and this year with my kids they taste all that more sweet!  -Chef Erik

Autumn reminds me of my childhood playing in the leaves and feeling the first hints of chill in the air. So when we needed a sundae idea this fall, I thought of those chilly days sitting down to a slice of warm apple pie with a scoop of vanilla ice cream.  As with many dishes at The Fifth Season, we like to take a classic comfort food and give them a twist.  The crumbled pie crust, salted caramel drizzle, toasted pecans, cinnamon braised honeycrisp apples and vanilla bean gelato fill the bowl with love.  Then Erik said “Let’s try brown sugar bacon on top.”  The rest is up to you!  -Chef John

 

 

Apple Pie Sundae

The Apple Pie Sundae begins with honeycrisp apples, due to their perfect crispness and sweetness and because they maintain their texture and flavor when cooking unlike any other variety.  The apples are braised in their own juice with cinnamon and butter and placed on the rich vanilla bean gelato.  We bake a buttery, flaky pie crust and crumble it on top of the apples with toasted pecans. We add slices of bacon coated in brown sugar and then baked until crispy.  Finally, we finish the dish with a drizzle of warm salted caramel.  Enjoy!