Recipe by Julie B's Hive
Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".
Top Review by Centexdude
Wow, what a great pie! I cut back on the nutmeg, and lemon juice and left out the raisins(wife hates em). Also used Stevia in the Raw for both the white sugar and the brown sugar in the filling(added 1 Tbs. molasses). The hard sauce, i.e. icing, I made per recipe just to try it. Man was it great. The apples were so sweet I probably could have cut the filling sweetner some. I'll be making this for special occasions and trying Stevia in the hard sauce.
FOR THE PIE
- pastry for a double-crust 9-inch pie
- 1 lb cooking apple, peeled, cored, and sliced
- 2 tablespoons lemon juice
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup granulated sugar
- 1⁄4 cup raisins
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, cut in small pieces
- 1⁄2 ups pecan halves
- 1⁄4 cup milk
FOR THE HARD SAUCE
- 1⁄2 cup unsalted butter, room temperature
- 1 1⁄2 cups powdered sugar
- 1 tablespoon boiling water
- 1 teaspoon rum or 1 teaspoon brandy
Directions See How It's Made
- Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
- In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
- Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
- Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.