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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Penzeys, the recipe is by Claudia from Washington. Ingredients:
7 -8 large granny smith apples (peel, core and thinly slice, 1/8-inch) or 7 -8 large other tart baking apples (peel, core and thinly slice, 1/8-inch) |
2 tablespoons water |
4 tablespoons lemon juice (juice of 1 lemon) |
1/2 cup sugar |
3 1/4 cups brown sugar (this is correct) |
1 tablespoon flour |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon powdered ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1/2 teaspoon mince orange peel, dry |
1 tablespoon dry tapioca (instant tapioca) |
1 1/2 tablespoons butter |
1/8-1/4 cup bourbon |
Directions:
1. This recipe is for a 9.5-inch, double crust, deep-dish pie.
2. Put the sliced apples in a large pot and simmer with the water and lemon juice.
3. Simmer and stir until just tender, 8-10 minutes.
4. As the apples are simmering, prepare your favorite 2-crust pie crust recipe.
5. Line a deep dish pie pan with the bottom crust.
6. Preheat oven to 425°.
7. Mix together the sugar, brown sugar, flour, salt, spices and tapioca.
8. Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell.
9. Pour the dry ingredients over the apples and dot with the butter.
10. Pour the bourbon very carefully over the top.
11. Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal.
12. Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown.
13. Let sit before slicing.
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