Bon Appetit/October 2002

Virginia Apple Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CRUST: 2/3 cup powdered sugar 5 tablespoons unsalted butter, room temperature 1/4 teaspoon salt
1 large egg, well beaten 1 cup plus 2 tablespoons all purpose flour FILLING: 1/4 cup raisins
2 tablespoons bourbon 5 tablespoons sugar 3 tablespoons (packed) golden brown sugar
1 tablespoon all purpose flour 1 teaspoon grated lemon peel 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg 1-1/2 pounds Granny Smith apples (about 4 medium), peeled, quartered, cored, cut crosswise into 1/8-inch-thick slices 4 tablespoons (1/2 stick) unsalted butter, melted



1 FOR CRUST: Using electric mixer, beat sugar, butter, and salt in medium bowl to blend. Beat in 2 tablespoons egg (mixture may look curdled; reserve remaining egg for another use). Add flour and beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate 1 hour.
2 FOR FILLING: Combine raisins and bourbon in large bowl. Mix in 3 tablespoons sugar, brown sugar, flour, lemon peel, and spices. Add apples and toss to coat. Let apple mixture stand until juices form, stirring occasionally, about 15 minutes. Mix in 2 tablespoons melted butter.
3 Preheat oven to 350 F. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Freeze 5 minutes to firm. Line with foil and dried beans or pie weights. Bake crust until sides are set, about 18 minutes. Remove foil and beans. Bake until crust is golden at edge, About 10 minutes longer.
4 Transfer filling to warm crust. Place pie dish on baking sheet. Bake pie 1 hour, covering crust edge with foil if browning too quickly. Brush filling with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake until filling is tender, brown, and glazed, about 45 minutes. Cool pie 1 hour.

Back