Ingredients with Measurements:
- 2 pie crusts (homemade or store-bought)
- 6 cups thinly sliced apples (about 6 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup applejack brandy
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out one pie crust and place it into the pie dish. Trim the edges and set aside.
3. In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Mix well.
4. Pour the applejack brandy over the apple mixture and stir to combine.
5. Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter.
6. Roll out the second pie crust and place it over the top of the apple mixture. Trim the edges and crimp the edges of the pie crusts together to seal.
7. Brush the top of the pie with the beaten egg and sprinkle with coarse sugar.
8. Cut a few slits in the top of the pie crust to allow steam to escape.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 330
Total fat: 12g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 210mg
Total carbohydrates: 52g
Dietary fiber: 3g
Total sugars: 29g
Protein: 3g
Substitutions for ingredients:
- Applejack brandy can be substituted with regular brandy or bourbon.
- Coarse sugar can be substituted with regular granulated sugar.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the apple mixture for added crunch.
- Replace the cinnamon and nutmeg with 1 tablespoon of apple pie spice.
- Add 1/2 cup dried cranberries or raisins to the apple mixture for added sweetness.
Tips and tricks:
- To prevent the edges of the pie crust from burning, cover them with foil or a pie crust shield.
- For a decorative touch, use cookie cutters to cut out shapes from the top pie crust before placing it over the apple mixture.
- To prevent the filling from overflowing, place the pie dish on a baking sheet before placing it in the oven.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with whipped cream or caramel sauce.
Pairings:
- Serve the pie with a cup of hot apple cider or coffee.
Suggested side dishes:
- Serve the pie with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil or a pie crust shield.
- If the filling is too runny, add an additional tablespoon of flour to the apple mixture before pouring it into the pie crust.
Food safety advice:
- Always wash your hands and work surfaces before preparing food.
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Apple pie has been a staple dessert in American cuisine since the 18th century.
- Applejack brandy, which is made from fermented apple cider, was a popular ingredient in early American cooking.
Flavor profiles:
- This apple pie has a sweet and slightly tart filling with warm spices and a hint of applejack brandy.
Serving suggestions:
- Serve the pie warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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