BRANDY APPLE PIE
Make and share this Brandy Apple Pie recipe from Food.com.
Provided by weekend cooker
Categories Pie
Time 1h
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.
RON'S BRANDY APPLE PIE
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes 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.
DUBE'S BRANDY APPLE PIE
An award winning recipe by Ron Dube as shown on the Martha Stewart show. The instructions look long but only because I've separated each step for easier reading.
Provided by dojemi
Categories Pie
Time 1h
Yield 1 pie, 30 serving(s)
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-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.
THE BEST APPLE PIE
We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 10 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
- To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
- Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
- Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
- Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
- Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)
SHINGLED-LEAF BRANDY APPLE PIE
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie pan. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
- Roll out remaining 2 disks of dough about 1/8 inch thick. Place on a parchment-lined baking sheet, and refrigerate or freeze until firm, about 30 minutes. Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves, and place them in a single layer on the baking sheet. Refrigerate until firm.
- Preheat oven to 400°F. In a large bowl, toss apples with flour, brandy, vanilla, sugars, cinnamon, nutmeg, allspice, and salt. Fill pie shell with apple mixture. Dot with butter.
- Score leaves with a paring knife to make veins. Lightly brush edge of pie shell with water. Lightly brush the back of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
- In a small bowl, whisk together egg yolk and heavy cream. Carefully brush top of leaves and pie edge with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.
- Place pie on a parchment-lined baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce heat to 350°F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes. Transfer pie to a wire rack to cool completely.
APPLE PIE WITH CORNMEAL CRUST AND CARAMEL BRANDY SAUCE
I found this apple pie recipe in Southern Living. Theres a few extra steps involved in making it but but the results are worth it. I will be making it again for Thanksgiving.
Provided by celiavolpe
Categories Pie
Time 1h50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 425°F Peel and core the apples, cut into thick wedges. In a large bowl mix together the first 8 ingredients: apples, flour, apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30 minutes gently strirring every few minutes.
- Prepare the cornmeal crust. Stir together flour, cornmeal, sugar and salt into a large bowl. Cut butter and shortening into the flour mixture with pastry blender or fork until it resembles small peas. Mound the mixture into side of bowl. Drizzle half of the apple cider along the edge of the mixture in bowl. With fork gently toss a small amount of flour mixture with cider until dry ingredients are moistened. Repeat procedure with remaning cider and flour mixture. Gently gather dough into flat disks. Wrap in plastic and chill for 1 to 24 hours.
- Roll out one disk of dough into 1/8 inch thickness between two floured pieces of wax papers. Remove and discard top sheet of wax paper and place dough over a 9 inch glass pie plate removing the other sheet of wax paper.
- Stir apple mixture and reserve 1 tablespoons of juice. Spoon apples into crust, packing tightly and mounding in the center. Sprinkle apples with 3 tablespoons of sugar and dot with butter.
- Roll out the other disk of dough as directed before and place over filling. Fold edges under, sealing to bottom crust and crimp into fluted edges. Brush pie with reserved juice and sprinkle with sugar. Place pie on a jelly roll pan. Cut slits on top of pie to allow steam to escape.
- Bake at 425 F on lower oven rack for 15 minutes. Reduce heat to 350 F and move pie to the middle oven rack. Bake for 35 more minutes. Cover with aluminum foil to prevent crust from over browning and bake 30 more minutes. Pie is done when juices are thick and bubbly and crust is golden brown. Remove to wire rack to cool.
- Prepare the caramel-brandy sauce. Bring whipping cram to a light boil in large saucepan; stirring occasionally. Add the sugar; stirring occasinally for about 4-5 minutes until mixture is smooth. Remove from heat add butter, brandy and vanilla and allow to cool.
- Serve the apple pie with the caramel-brandy sauce.
Nutrition Facts : Calories 926, Fat 42.9, SaturatedFat 24.1, Cholesterol 105.6, Sodium 498.2, Carbohydrate 132.9, Fiber 7.7, Sugar 86, Protein 6.3
DEEP-FILLED BRAMLEY APPLE PIE
Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
- Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
- Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.
Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
BARBARA TREVES' AWARD WINNING APPLE PIE
Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.
Provided by blucoat
Categories Pie
Time 2h45m
Yield 1 pie, 14 serving(s)
Number Of Ingredients 24
Steps:
- For the crust: Measure out all dry ingredients, combine and place in freezer, keep butter & liquid ingredients in refrigerator for at least one hour prior to preparation.
- When ready, add dry ingredients to food processor and pulse to mix thoroughly. Add butter cubes and pulse until mixture resembles pea-sized meal. Add vinegar, pulse to mix then add ice water, 1 T at a time, until dough begins to stick together and when pinched by hand, holds together. Remove from processor and transfer to work surface. Divide the dough into two equal parts and gently form into balls, and wrap in waxed paper and refrigerate for at least one hour.
- For the filling: Mix all dry ingredients, including vanilla bean seeds together. Add 2 T of this dry mixture to roasting pan, along with peeled and sliced apples. Place under broiler and broil until apples are slightly browned but not cooked through. Once nicely browned, remove and add rest of the ingredients, except butter.
- Adding Filling to Pie Dough: Chill pie plate while you roll out 1 of the dough discs on a lightly floured surface until you get a disc that measure slightly larger than your pie plate and about 1/8 ¼ thick. Pull out pie plate and gently place rolled out dough in plate.
- Add broiled apples mixture, then dot with 4 T butter. Roll out 2nd disc into a circle about 1/8 ¼ thick and place on top of apples. Pinch top and bottom dough edges together and form a decorative edge.
- For the topping: beat the egg and cream together in a small dish then brush top and edges of pie with mixture, sprinkle with sugar.
- Bake at 400 F for 45 minutes Cover edges of pie with aluminum foil if starting to brown too quickly. Turn pie in oven and cook an additional 15 minutes or until done. Cool for at least two hours prior to serving.
Nutrition Facts : Calories 395.4, Fat 20.9, SaturatedFat 12.8, Cholesterol 68.1, Sodium 509.1, Carbohydrate 51.3, Fiber 4.8, Sugar 29.5, Protein 3.9
APPLE BRANDY
I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple liquor is enhanced with spices for a delightful drink.-Deanna Seippel, Lancaster, Wisconsin
Provided by Taste of Home
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
BRANDY PEAR PIE
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.-Nicole Jackson, Beverly, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 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., Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside., In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil., Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.
Nutrition Facts : Calories 542 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 406mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
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