Spiked Apple Pie

Published by Rebecca Baron on

Warm soft pillows of orchard picked nature sweetness; wrapped up in cinnamon- brown sugar, grass-fed buttery flaky crust and a splash of fun? Look no further than my Spiked Apple Pie recipe, my favorite bake to make.

You Will Need

4 large apples
      at least 3 different varietals to alternate texture and make an ooey gooey mouthfeel
Recommended for baking: Granny Smith, Braeburn, Honeycrisp, Jonagold and Pink Lady

1/4 cup of apple flavored vodka
1/4 cup of spiced rum
1/3 cup of dark brown sugar
1/3 cup of lemon juice
2 tbsp of grass-fed butter
2 tbsp of maple syrup (real maple, not corn syrup)
2 tbsp of ground cinnamon
A dash of sea salt
And a sprinkle of clove (or pumpkin pie spice if you don’t have clove alone)

2 pie crusts (either prepared or package)
Drawn butter or ghee (melted down to liquid)

Instructions

  • 1. Preheat oven to 350 F
  • 2. Wash and peel the apples
  • 3. By the time you are done peeling the apples, your oven should be ready for the bottom pie crust. With a fork, poke a few areas around the dough to avoid any bubbling. Bake for 15-20 mins, at the center of the oven.
  • 4. While the bottom pie crust bakes, finish prepping fruit base. Cut each apple in half, core and remove seeds, then cut into medium sized slices
    • Tip: some varietals of apples will soften to a mush and some will stand up to the heat and retain their shape. This is why a recommend using a few different types in the same pie
  • 5. Warm up a skillet with 2 tbsp of butter (grass-fed is ideal for its creamy texture and higher quality) and add the apples
    • First, add the lemon juice, brown sugar and maple syrup and cook on medium heat for 1-2 mins, coating and stirring regularly. Then add the salt and spices
    • After that add the rum and apple vodka (if you don’t have apple flavored vodka, then just use more spiced rum. It’s saturates the apples for a nice poached effect.)

6. Your pie filling should be ready by the time the bottom crust is ready to come out of the oven. Let it cool a bit, around 5 mins and then add the apple filling.

7. Sprinkle more cinnamon on top of the center of the pie, a squeeze of lemon and a dash of sea salt.

warm rum butter poached apples

8. Carefully place the top pie crust dough on top, and pinch in the edges to seal both crusts together.

9. With a pastry brush, paint the top of the crust with melted butter or liquid ghee.

10. Cut a few areas of the crust to prevent bubbling and wrap the edges of the crust in tinfoil to prevent over-browning.

Bake at 350 F for 20 mins with the tin foil ring, remove then continue to bake another 25 mins.

Let cool for an hour before serving.


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