MASTERCHEF Champ Christine Ha Shares her 'Humble Apple Pie' Recipe
By: Matt Tamanini Jul. 23, 2014
Christine Ha is not only a MASTERCHEF champion, but also an inspiration to millions. Having been declared legally blind in 2007, she proved that with talent and hardwork, no obstacle is too difficult to overcome. In fact, as she shared when I recently spoke with her, Christine's victory inspired Alexander Weiss to audition for, and eventually win, the first season of MASTERCHEF JR.
In addition to having her own cooking show, FOUR SENSES, Christine released her first cookbook "Recipes from My Home Kitchen: Asian and American Comfort Food" last year, and this November, she will be a part of the first ever MASTERCHEF Cruise. For more information on this one of a kind vacation, visit their website.
When I spoke with Christine, she agreed to share some of her favorite recipes with our BroadwayWorld readers. Yesterday, she shared her Buttermilk Fried Chicken recipe, and now it's time for some Humble Apple Pie:
"Humble Apple Pie," that's what Gordon Ramsay called it. Before the pressure test on MASTERCHEF Season 3, I'd made apple pie only once before. So when The Challenge of baking one from scratch was announced, I was sure I'd be going home that day. I'd long felt that baking, with its exact measures, timing, and heat, was too restrictive for my cooking style. But I wasn't willing to give in to my doubts after I'd gotten so far on the show, so I gave it my all.
From its buttery crust to its fragrant filling, the pie was praised by Chef Ramsay. And thus began my ascent on the ladder of confidence. The keys are not to handle the crust too much and not to be shy with the spices. Serve this with Browned Butter Ice Cream.
SERVES 8
1/2 cup (1 stick) unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup granulated sugar plus additional for sprinkling
1/2 cup packed brown sugar
6 Granny Smith apples, peeled, cored, and sliced
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
Flaky Pie Crust
1 large egg, lightly beaten
In a large saucepan over medium heat, melt the butter. When it foams, add the flour and whisk until dissolved to form a paste. Whisk in the water, the 1/2 cup granulated sugar, and the brown sugar. Raise the heat and bring to a boil, then immediately reduce to a simmer. Add the apples, cinnamon, nutmeg, and cloves and toss to coat evenly. Cook, stirring occasionally, for 15 minutes or until the apples give slightly when pressed up against the side of the pan.
Preheat the oven to 425°F. On a lightly floured surface, use a lightly floured rolling pin to roll out 1 piece of Flaky Pie Crust dough into a 13-inch round (keep the remaining dough chilled). Fit it into a 9-inch pie plate. Trim the edge, leaving a 1/2-inch overhang, and chill while rolling out the remaining dough.
Transfer the apple mixture to the pie plate, mounding the apples in the center. Drape the top pie crust over and pinch the edges to seal. Using a sharp knife, cut four 2-inch slits into the crust to allow the steam to escape. Brush the crust with the beaten egg and sprinkle with additional granulated sugar. Bake for 15 minutes, then reduce the heat to 350°F and bake for another 35 to 45 minutes or until the apples are tender and the crust is golden.
For more information on the MASTERCHEF Cruise, visit their website. You can also follow Christine on social media: Facebook, Twitter @theblindcook and @ChristineHHa, YouTube, and Instagram @theblindcook.
Recipes reprinted from "Recipes From My Home Kitchen" by Christine Ha. Copyright (c) 2013 by Christine Ha. By permission of Rodale Books. Available wherever books are sold.
MASTERCHEF airs Mondays on FOX 8:00pm/7:00pm CT, and remember to check back with BroadwayWorld throughout the week for some of Christine's favorite recipes.
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