Dube's Brandy Apple Pie

Recipe by dojemi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 30
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the crust:
  • In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
  • Cut in butter with a pastry blender until pea-sized clumps form.
  • In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
  • Turn the dough out onto a work surface. Divide in two.
  • Sprinkle with just enough flour and sugar to coat.
  • Place each half on a sheet of plastic wrap.
  • Flatten and form two discs.
  • Wrap, and refrigerate at least 1 hour before using.
  • Make the filling:
  • In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
  • Place apples in another large bowl.
  • In a small bowl, mix together brandy and vanilla; pour over apples.
  • Add 3/4 of the flour mixture to the apples; toss to combine.
  • Preheat the oven to 400°.
  • Butter and flour a 12-inch pie plate; set aside.
  • Place two large sheets of plastic wrap on top of one another on a work surface.
  • Sprinkle with enough flour and sugar to lightly coat.
  • Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
  • Cover dough with 2 large pieces plastic wrap.
  • Roll out dough between plastic wrap to a 14-inch circle.
  • Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
  • Carefully peel off remaining layers of plastic wrap.
  • Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
  • Sprinkle reserved flour mixture into pastry-lined pie plate.
  • Fill with apple mixture, mounding in the center; dot with butter.
  • Roll out second disc of dough between plastic wrap following the same process as above.
  • Lay over apples.
  • Cut vents into top crust.
  • Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
  • Divide beaten egg yolk in half.
  • Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
  • Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
  • Cut out into leaf shapes.
  • Brush top of pie with reserved egg yolk and attach decorative shapes.
  • Sprinkle with sugar.
  • Place pie on a baking sheet.
  • This will catch any juices that may overflow during baking.
  • Loosely cover pie with parchment-lined aluminum foil.
  • Transfer pie to oven and bake for about 1 hour.
  • Reduce temperature to 375° and continue baking for another hour.
  • During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
  • Serve pie warm.
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