Blackened Apple Amazake Pie

Blackened Apple Amazake Pie

Black apple amazake pie - a Japanese tradition with an American twist!

Amazake has been a staple of Japanese food culture for millennia, first mentioned in 720 AD in one of the oldest known writings in Japan - the Nihon Shoki. And its as historic as it is versatile, amazake can be consumed as it is for a sweet, probiotic treat or turned into incredible desserts like the ones I post on Instagram. "Ama" in amazake translates to "sweet", after all. Its active enzymes also make it a great marinade for both sweet and savory dishes alike!

This recipes uses black apples, which are just any variety of apples that have been fermented in a black garlic fermenter. A link to the one I use can be found in the "tools" section of Koji Connect. I highly recommend buying one if you want to push your ingredients further!

I blackened my apples for 4 days before removing the seeds and skins - but save the skins! I dehydrated mine for a delightfully sweet and tart seasoning blend.

NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - keep an open mind and taste your ferments as they mature to see what you like best!

Prep Time: 10 mins
Ferment Time: 12-24 hours @ 140°F

Ingredients and Measurements:
Filling:

  • 360g black apples
  • 180g cooked oats
  • 180g short grain rice koji
  • 150g fresh apples, roughly chopped (to add once the fermentation is complete)
  • 360g water
  • 10g salt (after fermentation is complete)
  • Favorite spices to taste (cinnamon and nutmeg are highly recommended!)

Crust (my sister's recipe):

  • 2 1/2 cups AP flour
  • 1/4 cup sugar
  • 1 tbsp kosher salt
  • 2 sticks cold (almost frozen) unsalted plant-based butter (Earth Balance works well)
  • 1/4 cup cold water
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Step by Step Guide

  • 1. Koji

    A short grain rice koji is best for amazake. A shorter grain not only
    contains the highest proportion of carbohydrates, but is also the
    perfect host of amylase-forward koji. Amylase is the enzyme that makes things sweet!

    GET KOJI HERE 

  • 2. Ratios

    1:1 ratio of cooked starch : rice koji
    You can swap the cooked oats in this recipe for any starch you like - steamed sweet potatoes, cooked rice, the possibilities are endless!

  • 3. Water

    Spring water is best. Just make sure everything is covered by water with no dry areas at the surface.

  • 4. Salt

    No salt is necessary during the fermentation stage of this recipe. However, a couple generous pinches of salt added to the filling before baking is essential for proper seasoning and so that the amazake's sweetness is maximally amplified.

  • 5. Time and Temperature

    This ferment is quick. Usually done in 12-24 hours when fermented at
    a consistent 140°F. If you go past that, there's a chance the amazake will start develop more sour notes - I personally love this, but to each their own!

    140°F can be achieved in certain ovens, or
    any sous vide machine, dehydrator, crockpot, or InstaPot. Your
    choice, but be sure to check your temperature throughout the ferment time.

  • 6. Equipment

    To make the blackened apples, you'll need a black garlic fermenter. While this isn't necessary and fresh apples can be used in place, it does add an irresistible depth of flavor.

    VIEW ALL EQUIPMENT 

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Notes and Key Reminders

  1. When I say this recipe has a subtle sweetness, I mean it. Don't expect something as cloying as traditional apple pie, but do expect something far more complex. Sugar can always be added if you like, too!
  2. To highlight the impact of the koji in this recipe, I left out spices. But feel free to use them! Cinnamon, cardamom, nutmeg, and cloves will all be great additions.
  3. While I advise you use blackened apples in this recipe, fresh apples will work well too. Or really any fruit you like!
  4. Blending is crucial for this recipe - blending shortens the time it takes for everything to get nice and sweet.
  5. Adding chunks of whole apple back into the blended amazake after fermentation is complete is highly recommended for optimal flavor and texture.
  6. This can be fermented past 12 hours (think 16-18) but be sure to taste as it goes so you can get a good understanding of how flavors change as the fermentation progresses.

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