Drunken Apple Pie
Drunken Apple Pie is unlike other apple pie recipes. It has many spices: nutmeg, cinnamon, and allspice, along with a shot of dark rum will make you teeter heavy with satisfaction. Serve up some sweet and spirits, your guest will love you!
Ingredients
- 2 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) chilled butter, cut into small pieces
- 1/2 cup chilled solid vegetable shortening, cut into small pieces
- 3-5 tablespoons ice water
- 6 large Golden Delicious Apples, peeled
- 3/4 cup plus 1 teaspoon sugar
- 1/2 cup golden brown sugar
- 1/4 cup all purpose flour
- 1 tablespoon lemon juice
- 1 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon vanilla
- 1 ounce dark rum
- 1 teaspoon milk
Instructions
- Combine flour, sugar and salt in processor.
- Cut-in chilled butter and vegetable shortening using 'pulse' of processor until mixture resembles coarse meal.
- Gradually blend in enough water to form moist clumps. Gather dough into ball and divide into halves.
- Flatten each into disks, wrap in plastic and refrigerate (can be kept for 3 days or frozen).
- Soften dough at room temperature before rolling. Preheat oven to 400 degrees F and position rack in oven to lowest 1/3 level.
- In large bowl, toss apple slices with 1/2 cup sugar, brown sugar, flour, lemon juice, nutmeg, allspice, vanilla and rum and set aside for 1/2 hour.
- Afterwards, drain juices into 1-quart saucepan and simmer until thickens. Set aside.
- Process 2 apples with 1/4 cup sugar and 1/4 teaspoon cinnamon and combine with the now thickened juices.
- Roll out dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter deep dish pie plate, trimming dough overhang 1/2 inch past edge of pie plate (will shrinken).
- Place flattened coffee filter in center of pie shell and cover with rice. Bake pie shell for 10-15 minutes until starts to brown. Remove from oven, remove filter and rice and discard, set crust aside to cool slightly.
- Transfer 'processed' mixture into bottom of crust. Layer apple slices perpendicular around crust in such a manner as to form a 'rose' style configuration, starting along the outer edges, filling towards the center.
- Reroll pastry scraps and cut into leaf shapes. Brush one side of each leaf with milk and arrange, milk side down, decoratively along the outer rim of the crust.
- Brush crust with remaining milk and sprinkle entire pie with 1 teaspoon sugar. Place pie on baking sheet and bake until juices bubble and crust turns golden brown, covering crust edges with aluminum foil if browning too quickly. Approx. baking time 1 hour - 1 hour 15 minutes.
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