From the menu of … Seed Kitchen & Bar, 1311 Johnson Ferry Road, Marietta. 678-214-6888, www.eatatseed.com
Q: Don’t make a mistake and offer to split this dessert at Seed Kitchen & Bar at Merchant’s Walk. Don’t save calories by missing out on their apple dessert with an infused ice cream that’s unlike anything I have ever had. No one in Atlanta can top this dessert. It’s like a new love; it stays on your mind and you can’t wait to meet again.
— Lynn Everitt, Hoschton
A: It’s a sad truth that new love is sometimes fleeting. When Everitt wrote us this letter, Doug Turbush, chef and owner of Seed Kitchen & Bar, was highlighting local apples in this deconstructed apple pie, a combination of spiced apples and sheets of pie crust. The whole creation was topped with High Road Craft Ice Cream’s Bourbon Burnt Sugar ice cream. Check High Road Craft’s website, www.highroadcraft.com, for retail locations for its ice creams.
North Georgia Apple “Pie” is no longer on the menu. This season, Turbush’s apple dessert is an Apple Crumb Cake with caramel sauce, served with High Road Craft’s Thai Tea ice cream, part of their “Chef’s Collection” of flavors and created in conjunction with Turbush.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to email@example.com and put “From the menu of” and the name of restaurant in the subject line.
Seed’s North Georgia Apple “Pie”
Hands on: 20 minutes
Total time: 40 minutes, plus chilling and resting time
2 1/4 cups all-purpose flour
1 teaspoon salt
20 tablespoons cold unsalted butter, divided
1/4 cup ice water, or as needed
1 teaspoon granulated sugar
1/2 cup light brown sugar
3 pounds apples, peeled, cored, sliced into 12 wedges each (about 8 apples)
2 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
1/2 teaspoon anise
In a medium bowl, combine flour and salt. Add 12 tablespoons butter and use fingers to pinch butter into flour mixture until butter pieces are the size of peanuts. Add ice water and mix with hands just until dough comes together. Butter should still be lumpy. Gather dough into a ball, flatten into disk, wrap tightly and refrigerate at least 2 hours.
When ready to bake, preheat oven to 325 degrees.
Roll dough out 1/8-inch thick. Move dough onto a cookie sheet and let rest 30 minutes before baking. Sprinkle dough with granulated sugar and bake 15 minutes or until golden brown and flaky. Remove from oven and cool on wire rack. Break into abstract shapes and use immediately, or store in an airtight container for 1 day.
When ready to serve, in a large skillet over medium heat, heat remaining 8 tablespoons butter and brown sugar. When sugar has dissolved, add apples, bourbon, cinnamon, cloves, cardamom and anise. Cook apples until soft, about 15 minutes.
Divide apples between serving dishes, top with pie crust pieces and serve immediately. Serve with ice cream if desired.
Per serving: 521 calories (percent of calories from fat, 51), 4 grams protein, 60 grams carbohydrates, 5 grams fiber, 30 grams fat (18 grams saturated), 78 milligrams cholesterol, 275 milligrams sodium.
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