Monday, February 18, 2013

Brandy Apple Pie

I adapted this recipe I found on Martha Stewarts web site.  It was an award winner from a Pie Contest she was a judge at created by Ron Dube who later appeared on her show to demonstrate it.  I opted for my own regular pie crust, and could not make an apple pie without the usual crumb topping, so the filling is the only part of the recipe I ended up using.

Brandy Apple Pie

3/4 c sugar
1/2 c packed brown sugar
1/4 c flour
1 1/2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
pinch of mace
10 Granny Smith apples, peeled, cored, sliced
1/4 c brandy (if you don't have brandy you can buy a small bottle usually by the checkout                    counter of your liquor store)
1 T vanilla

Crumb topping:

1/4 lb butter, cut into small pieces
1/2 c flour
3/4 c brown sugar
1 c oats

Line pie plate with your favorite pie crust recipe or store bought crust.  Preheat oven to 400°.

Combine sugars, flour, cornstarch, and all spices in a bowl and set aside.

Mix brandy and vanilla together, set aside.

Peel and slice apples into large bowl, then drizzle with brandy vanilla mixture tossing to coat.  Sprinkle 3/4 of the sugar mixture over the apples and toss to coat again.  Sprinkle rest of sugar mixture over the bottom of the pie crust.  Place apples on top of this mounding up in the center.

Pulse crumb topping first 3 ingredients in food processor till just combined then add oatmeal and pulse a few times.  Top pie with crumbs.

Bake at 400° covered with a layer of parchment and a layer of foil over that for 1 hour.
Reduce temp to 375° and cook another 40 minutes remove parchment and foil bake another 10 minutes to brown crust.  Adjust your cooking time according to your ovens cooking times.

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