Sharon's Whiskey-French Apple Pie
photo by BLUE ROSE
- Ready In:
- 1hr 5mins
- pastry dough, for 9-inch pie
- 1 cup flour, plus
- 2 tablespoons flour
- 1⁄3 cup oil
- 1⁄2 teaspoon salt
- 3 tablespoons cold water
- 3⁄4 cup sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 6 cups thinly sliced pared tart apples
- 1 1⁄2 fluid ounces whiskey (1 shotglass)
French Apple Topping
- 1 cup all-purpose flour
- 1⁄2 cup firmly packed margarine or 1/2 cup butter
- 1⁄2 cup firmly packed brown sugar
- Mix flour, oil and salt until particles are pea size/.
- Sprinkle water in, mixing until all flour is moistened and pastry almost cleans side of bowl. (If pastry seems too dry, add 1 to 2 tablespoons oil - do NOT add extra water).
- Gather pastry into ball and flatten between 2 sheets of waxed paper. Roll pastry a bit larger than pie plate. Peel off top waxed paper, flip pastry into pie place and gently take off other waxed paper. Trim and complete pastry.
- Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Pour whiskey over apple mixture and stir thoroughly. Turn into pastry-lined pie plate. Top with French Apple topping.
- Mix all ingredients until crumbly. Put on top of apple filling. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Amazingly perfect served warm or cold.
Questions & Replies
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Wow! Give your husband a hug from me. A GREAT idea! My apple pie has always been semi-famous locally BUT...this adds a real plus. I admit that I didn't want to go downstairs to get the whisky so I used the brandy which was right at hand. My, my, my. Absolutely delicious! (But NO nutmeg; I don't care for it._
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I'm a RETIRED high school administrator. I love to cook and my husband is a patient taste tester for me (poor baby)! Very lucky he is not a picky eater! We have an awesome son and daughter-in-law but unfortunately they live in Los Angeles so not much physical visiting. Lots of phone calls though! ? I love collecting cookbooks (drives my husband crazy), logo golf balls, and salt & pepper shakers (thanks to getting started with the old recipezaar swaps!). Recipezaar/Food.com has been a fantastic site for me. I have learned a ton at this site and really enjoy all of the forums (I think I'm getting addicted to the Swaps!!) My next big challenge is to learn how to put photographs on of the dishes I am making. Suggestions are definitely invited!!