Sharons Whiskey French Apple Pie Food

APPLE PIE WITH WHISKY-SOAKED CHERRIES

Steps:

• For crust:
• Blend first 4 ingredients in processor 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add 1/4 cup ice water. Blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide in half. Shape into disks. Wrap in plastic and chill 1 hour.
• For filling:
• Position rack in bottom third of oven and preheat to 375°F. Mix cherries and whisky in small bowl. Let stand 30 minutes, stirring occasionally. Stir apples, sugar, and cinnamon in large bowl. Fold in cherry mixture.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Mound filling in crust (filling will be high). Roll out remaining dough disk to 13-inch round and drape over pie. Fold top and bottom overhangs together to seal. Crimp edge of crust decoratively. Brush glaze over top of crust, but not crust edge. Cut several small slits in top crust.
• Bake pie 10 minutes. Cover crust edge with foil and bake until apples are tender, about 50 minutes longer. Cool pie 30 minutes. Serve warm or at room temperature with cream or vanilla ice cream.

PINK ADOBE FRENCH APPLE PIE

Steps:

• Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
• In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
• Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
• Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

IMPOSSIBLE FRENCH APPLE PIE

Steps:

• Preheat oven to 325 degrees F.
• Grease pie plate, 10" x 1 1/2".
• Mix apples and spices; turn into plate.
• Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater.
• Pour into plate.
• Sprinkle with Streusel.
• Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool.
• For the Streusel--------------------.
• Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.