Prep 1 hr 45 mins
Cook 1 hr 6 mins
From the Zaar Adopt-a-Recipe Program, have not tried it yet, but it sounds very good!
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 6 ounces unsalted butter, cold, cut into cubes (plus butter for the pie tin)
- 1⁄4-1⁄3 cup ice water, cold
- 12 large apples, cored, peeled, and sliced into eighths (about 14 cups)
- 2 lemons (Juice of, about 1/4 cup)
- 1⁄4 cup dark brown sugar, loosely packed
- 1⁄4 cup light brown sugar, loosely packed
- 1⁄4 cup Southern Comfort
- 1 tablespoon cinnamon, ground
- 1 large egg, beaten (with 2 tablespoons water)
- Add the cold butter cubes and, with a pastry blender, blend in the flour until mixture becomes mealy ans butter forms peas-size nuggets plainly visible in the flour.
- The water should be added to the flour slowly to ensure that only the minimum amount of water is used.
- Do not over-mix the dough.
- When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours.
- To prepare the filling, melt the butter in a large saute pan until it begins to brown.
- Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes.
- In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon.
- Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar.
- Remove filling from the heat and allow to cool.
- Preheat the oven to 375 degrees.
- When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough.
- Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
- When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie pan or plate.
- Lightly butter the pie plate, partially roll the dough up on the rolling pin, lift the dough and center it in the pie pan and unroll.
- Roll the second half of the pie dough into a round slightly larger than the pie pan.
- Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples.
- Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough.
- This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough.
- Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal.
- With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes.
- Remove from the oven and cool 20 minutes.
- Serve with vanilla ice cream.
- Reserved juices can be reduced with heavy cream for a sauce for the pie.
Very unusual apple pie. The Southern Comfort gives it a slightly "smoky" flavor and mixed with the sugars it becomes a very rich, though not terribly sweet, caramel. I used Granny Smiths, but will use a less tart apple next time. Did get very mixed reviews on this, sharply divided between sweet-eaters versus non-sweet-eaters. The people who love cookies and candy didn't like it. The people who don't eat sweets loved it! I will make it again for the family because the regulars thought it was great. Thanks!