Who doesn’t enjoy apple pie from time to time? I had a wonderful opportunity to make one last week and it was fantastic!
I decided to put a little twist on it, in the spirit of the holidays and added a dash of rum to the filling and macerated the apples a bit before cooking and WOWZA! The apples had much more depth and a really homey taste that makes the apple pie really special. We paired our slices with chocolate ice cream which went great with all the spices in the filling.
The only thing we might change next time is to add a couple more apples… I think I probably lost a full apple in the making of the filling because I had two “squirrels” knicking the sliced apples off the cutting board as I chopped away…
Mei added the special touch to the top of the pie by punching out a squirrel and an apple shape to decorate with. We sprinkled the top with a little cinnamon sugar for a little “love” on the crust and baked it to perfection. It was a very special dessert and an even better breakfast!
Have you checked out my giveaway going on the rest of this week? It is the second of 12 giveaways planned for this year! Check it out HERE!
Ingredients for crust:
- 2 C flour
- 1/2 tsp salt
- 4 tsp granulated sugar
- 15 TBS butter
- 1/4 C ice cold water
Combine all the ingredients in a bowl, rub the butter into the flour mixture with your fingertips until they form pea-size lumps. Then slowly drizzle in the water, kneading the dough together as you go and stop working in the water as soon as the dough comes together. Knead it a few more times to bring the dough together then divide it into two, roll into a ball and flatten a bit. Place the two, flattened rounds of dough on a plate, covering each with a piece of wax paper and chill for at least one hour or overnight.
Ingredients for filling:
- 4-6 apples
- 1/2 C milk
- 1 TBS cornstarch
- 2 TBS rum
- 1 TBS vanilla extract
- 2/3 C brown sugar
- 1 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
Peel and thinly slice the apples
In a bowl, whisk together the milk, cornstarch, rum, vanilla, cinnamong, ginger, allspice, nutmeg and sugar. Pour the mxiture over the apples and gently mix all the apples and spices togehter so each apple slice is thoroughly coated.
Roll out the pie dough and lay it in the pie tin.
Pour the filling in and lay the rolled out, top dough layer on it. Seal and cut slits in the top to allow steam to escape. If desired, once the top dough layer is rolled out, you can cut shapes or designs out with cookie cutters.
Brush the top with an egg wash (one egg lightly beaten with one tsp water) and bake for one hour at 375F until the top is golden brown.