Prep 30 mins
Cook 1 hr
Classic lattice-topped apple pie. Serve with vanilla ice cream and La Lechera for a twist on the ala mode version.
- 2 1⁄2 lbs apples
- 1 cup sugar
- 1 tablespoon sugar
- 3 tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 6 tablespoons butter
- 1⁄2 cup Bourbon
- 2 (9 inch) pie crusts
- 1 orange, zest of large orange
- 1 egg
- Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
- In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
- Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
- Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.
This pie is a MAJOR success every time I make it! I use brown sugar on the apples instead of white. If no one objects to naming names and trademarks... I've used Jack Daniels black label, Crown Royal, and Southern Comfort, and it's great with any of them.