Market Salamander in Middleburg, VA

Market Salamander


This perfect summer dessert! Download Jason's recipe for Mixed Berry Shortcake.

Enjoy Pastry Chef Jason Reaves Award-Winning Apple Pie Recipe. 

Jason’s Pecan Crusted Apple Pie                      
Yield 1, 9inch Pie

2 ½ cup       All-Purpose Flour
½ cup          Pecans
½ t              Salt
¼ t              Cinnamon
¼ t              Nutmeg
4oz              Butter
4oz              Vegetable Shortening

Method: In a food processor, grind the pecans until they are the consistency of coarse flour. Combine the ground pecans, flour, spices, and salt in a mixing bowl. Use a pastry cutter to cut the butter and shortening into the flour mixture until the pieces are pea sized. Add the water ½ T at a time while hand tossing the mixture. Stop adding the water when the dough holds a ball shape when pressed together. Divide in half and wrap each tightly with plastic wrap and chill for one hour.

7-8ea           Jonagold Apples
2 T               Lemon Juice
½ cup          Light Brown Sugar, packed
3 T               Tapioca Flour
½ t              Cinnamon
½ t              Nutmeg
¼ t              Salt
2 T              Butter, cut into small pieces

Method: Peel, core, and slice the apples into ¼ inch slices. Add the lemon juice. In a large bowl combine the remaining ingredients, add in the apples and toss to combine. Cover and chill until ready to use.

Assemble Pie

Preheat the oven to 450F. On a lightly floured surface, roll one of the balls of dough into a 13” circle, place in a pie dish allowing the excess to hang over the edge. Roll the 2nd piece of dough into a 13” circle. Pour the apples into the pie shell. Distribute the butter pieces evenly on top of the apples. Make an egg wash from one egg and 2T water. Brush the rim of the pie shell with egg wash. Place the 2nd dough circle over the apples. Cut away any excess dough to within 1/2–inch from the edge with scissors. Fold the edge back on itself and crimp with fingers. Brush the top of the pie with egg wash. Use a knife to cut four slits in the top of the pie. Bake for 15 minutes, then reduce the oven heat to 350F and bake 1 hour more or until dark brown. Cool 2-3 hours before serving. Sprinkle generously with powdered sugar before serving.

Vanilla Ice Cream                                    
Yield 1quart

8oz              Milk
8oz              Heavy Cream
3.5oz           Sugar
½ oz            Glucose
1/8 t             Salt
¼ t              Cobra Vanilla Paste
5oz              Egg Yolks

Method: Bring to a boil the milk, cream, vanilla, salt, glucose, and ½ the sugar. Turn off the heat, cover and allow to steep for 5 minutes. In a medium bowl, combine the yolks, and remaining ½ of sugar. Bring the cream mixture back to a boil and temper into the yolks. Return everything to the pot and cook while stirring constantly until the mixture coats the back of a spoon. Strain, and chill over an ice bath. Cover and chill overnight. Freeze as per ice cream machine instructions.

  • fresh hand picked cherries
  • corn on the cob in a wicker basket
  • fresh wild mushrooms

200 West Washington Street, Middleburg, VA 20118
| 540.687.9720
Monday-Thursday: 11am-6pm, Friday & Saturday: 8am-6pm, Sunday: 8am-4pm

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