BRANDY APPLE PIE RECIPE - FOOD.COM
Make and share this Brandy Apple Pie recipe from Food.com.
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
- Gradually add water, tossing with a fork until a ball forms.
- Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
- Refrigerate for at least 1 hour or until easy to handle.
- In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
- In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
- On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
- Transfer pastry to pie plate.
- Trim pastry even with the edges, then add apple filling, and dot with butter.
- Roll out remaining pastry to fit top of pie, and place over the filling.
- Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
- Bake at 400 degrees for 45-55 minutes or until bubbly.
- Cool on a wire rack for 30 minutes.
Nutrition Facts : Calories 521.8, FatContent 26.5, SaturatedFatContent 16.5, CholesterolContent 68.6, SodiumContent 304.7, CarbohydrateContent 68.7, FiberContent 3.4, SugarContent 29.9, ProteinContent 5.5
RON'S BRANDY APPLE PIE | MARTHA STEWART
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 12-inch pie
Number Of Ingredients 25
Steps:
- 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-size 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 disks. 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 degrees. 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 disk 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 disk 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 degrees 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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