Miso adds a deep salted caramel kind of complexity to this apple pie by Sonoko Sakai from Japan Society. I have to admit that my pastry was bought and my decorations are not quite as sophisticated. But my miso is homemade!
If you want to make the pastry from scratch, follow the recipe link above. To make the filling, wash and peel 5 large apples (approximately 200g (7 oz) each) – honeycrisp, Fuji, or pink lady are good. Cut them into quarters and remove the cores. Cut the quarters into four slices, about 1.25 cm (½”) thick. Weigh the apple slices on a digital scale and put them in a medium bowl with enough sugar to equal 15 percent of the weight of the apples. Add 1 tablespoon of lemon juice and mix to combine. Let the apples macerate for about 1 hour until the sugar dissolves and the apples are juicy. Transfer the apples to a medium stainless-steel saucepan. Cover with a lid and cook over low heat for about 30 minutes, stirring occasionally, until the apples are soft and translucent. The apple slices should retain their shape so be careful not to overcook or burn them. Add 1 tablespoon of red miso and gently combine. Taste and add more as needed. Keep in mind that the miso flavour becomes more pronounced when the apples cool down. Remove from the heat and cool completely before using. To make the pie, grease a pie tin and line with a sheet of puff pastry. Fill with the apple filling and top with a second sheet of pastry. Use any leftover pieces of pastry to decorate. Chill in the fridge. When you’re ready to bake, preheat the oven to 205°C (400°F). Remove the pie from the fridge and brush the surface with some beaten egg and sprinkle the top with sugar. Bake the pie on the middle rack of the oven until crisp and evenly golden brown, about 1 hour, rotating halfway through to ensure even baking. Transfer to a cooling rack. Serve with cream or ice cream.
michelle picker cooks 