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granny smith apples water lemon juice sugar brown sugar flour salt cinnamon powdered ginger ground cloves ground nutmeg ground allspice mince orange peel tapioca butter bourbon
Viewed: 67 - Published at: a year agoIngredients
- 7 -8 large granny smith apples (peel, core and thinly slice, 1/8-inch) or 7 -8 large other tart baking apples (peel, core and thinly slice, 1/8-inch)
- 2 tablespoons water
- 4 tablespoons lemon juice (juice of 1 lemon)
- 1/2 cup sugar
- 3 1/4 cups brown sugar (this is correct)
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon mince orange peel, dry
- 1 tablespoon dry tapioca (instant tapioca)
- 1 1/2 tablespoons butter
- 1/8 - 1/4 cup Bourbon
Method
- This recipe is for a 9.5-inch, double crust, deep-dish pie.
- Put the sliced apples in a large pot and simmer with the water and lemon juice.
- Simmer and stir until just tender, 8-10 minutes.
- As the apples are simmering, prepare your favorite 2-crust pie crust recipe.
- Line a deep dish pie pan with the bottom crust.
- Preheat oven to 425°.
- Mix together the sugar, brown sugar, flour, salt, spices and tapioca.
- Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell.
- Pour the dry ingredients over the apples and dot with the butter.
- Pour the bourbon very carefully over the top.
- Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal.
- Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown.
- Let sit before slicing.
