Prep 20 mins
Cook 45 mins
Look what Kahlua can do! It adds such taste pleasure and versatility to the traditional apple pie. This pie is outstanding. Recipe source "Kahlua Recipe Book" that I picked up at the local liquor store years ago. Prep time does not include preparing the pie crust.
- 1 pastry for double-crust pie
- 6 large cooking apples
- 1⁄2 cup apple juice (I have substituted 1/2 cup orange juice)
- 1⁄2 cup granulated sugar
- 1⁄2 cup Kahlua
- 1 tablespoon butter
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon lemon juice
- melted butter
- granulated sugar
- Line 9" pie pan with half the pastry.
- Preheat oven to 425 degrees.
- Peel, core and cut apples into small wedges (about 6 cups).
- In 3 quart saucepan, heat apple juice and sugar.
- Add apples and cook gently, covered, until almost tender.
- Remove with slotted spoon.
- Add Kahlua to cooking liquid.
- If the liquid measures less than 1 1/4 cups, add more apple juice.
- Over medium heat, add butter to cooking liquid.
- Blend cornstarch with lemon juice.
- Stir into cooking liquid until sauce thickens.
- Remove from heat.
- Add apples.
- Turn into pasty shell.
- Cover with top crust, seal and flute edges.
- Prick top crust or cut small decorative pattern.
- Brush top lightly with melted butter and sprinkle with sugar.
- Bake on lower rack, below oven center 25 to 30 minutes until golden brown.
- Serve warm.
Tasty, but a little bland. I like the Kahlua flavor, but it really needs some cinnamon or other seasoning. I use some cinnamon, but will probably put more the next time, along with some nutmeg. I expected the Kahlua flavor to be a little stronger. I also needed a larger saucepan than a 3-quart to accommodate 6 cups of apples. I cut back the cornstarch to 1 tablespoon because I like my pies juicy. I used apple juice, but would be curious to try it with orange or maybe with apple cider.