SHINGLED-LEAF BRANDY APPLE PIE
The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates the pie's autumnal nature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 15
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 D 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 degrees 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 degrees F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes. Transfer pie to a wire rack to cool completely.
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.
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.
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
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
TIPSY APPLE PIE
I turned a cobbler recipe into a pie, adding brandy and crystallized ginger to the filling and a simple crumb topping. It looks complicated and tastes homemade, but it's super easy! -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filling, brandy and ginger. Pour into crust., Place the brown sugar, flour, oats, butter, cinnamon and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil., Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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