Recipe: Mom's Apple Pie Tamales

MOM'S APPLE PIE TAMALES



FOR THE BRIOCHE BASE:
2 large eggs plus 1 egg yolk
1/2 cup light brown sugar
3/4 cup heavy (whipping) cream
1 loaf fresh bakery brioche bread, crust removed, cut into 1/2 inch cubes (about 3 cups)
FOR THE APPLE FILLING:
4 Granny Smith apples, cored, peeled, and cut into 1/4 inch slices
1/4 cup plus 1 tablespoon light brown sugar
1 tablespoon cornstarch
Pinch of ground nutmeg
1 teaspoon ground cinnamon
3 tablespoons sour cream
FOR THE TAMALES:
6 large dried corn husks, soaked in warm water for 30 minutes (optional*)
6 scoops Haagen-Dazs (registered trademark) vanilla ice cream (for serving)
1 to 2 tablespoons confectioners' sugar (for garnish)

TO PREPARE THE BRIOCHE BASE:
Whisk together the eggs, egg yolk, and brown sugar in a mixing bowl. Whisk in the cream and continue mixing until the sugar is dissolved.

Place the brioche cubes in a large mixing bowl, add the egg mixture, and toss gently to coat. Press the bread cubes into the mixture with a wooden spoon to soak up the liquid completely. Set aside.

TO PREPARE THE FILLING:
Place the apples in a separate mixing bowl and combine with the brown sugar, cornstarch, nutmeg, cinnamon, and sour cream. Toss with a wooden spoon or use your hands to coat the apple slices completely. Set aside.

TO ASSEMBLE AND BAKE:
Preheat the oven to 350 degrees F. Butter a 9-inch square by 2-inch deep baking pan and line the bottom and sides of the pan with parchment paper.

Using half the bread mixture, spread a thin, even layer in the bottom of the baking pan. Top with the apple filling, making an even layer. Finish with a layer of the remaining bread. Transfer to the oven and bake until the top is brown and the center springs back when touched, 50 to 60 minutes. Let cool to warm or room temperature.

TO MAKE SERVE:
Cut around the edges of the pan to loosen the apple pie filling and invert onto a flat work surface. Cut into 6 even rectangles and turn them right side up; set aside.

Drain the corn husks and shake dry. Lay out each husk in the center of a shallow dessert bowl. Place a rectangle of the apple pie filling in the center of each husk.

Serve with a scoop of vanilla ice ream on the side and garnish the tamales with confectioners' sugar.

*My note re: corn husks: Since the recipe only uses the corn husks for presentation to line the serving dishes, this recipe they may be omitted if desired. - Betsy

Makes 6 servings
Source: Tamales by Mark Miller, Stephan Pyles and John Sedlar