Dubes Brandy Apple Pie Recipes

DEEP DISH APPLE PIE WITH BRANDY PECAN CRUMB TOPPING

Steps:

• To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together. You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with. To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy, flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe. To make the topping: In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping. To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy! Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

BRANDY APPLE PIE

Steps:

• In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
• Gradually add water, tossing with a fork until a ball forms.
• Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
• Refrigerate for at least 1 hour or until easy to handle.
• In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
• In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
• On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
• Transfer pastry to pie plate.
• Trim pastry even with the edges, then add apple filling, and dot with butter.
• Roll out remaining pastry to fit top of pie, and place over the filling.
• Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
• Bake at 400 degrees for 45-55 minutes or until bubbly.
• Cool on a wire rack for 30 minutes.

RON'S BRANDY APPLE PIE

Steps:

• Make the crust: In a large bowl, sift together flours, sugar, salt, baking powder, and mace. Cut in butter with a pastry blender until pea-size clumps form. In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
• Turn the dough out onto a work surface. Divide in two. Sprinkle with just enough flour and sugar to coat. Place each half on a sheet of plastic wrap. Flatten and form two disks. Wrap, and refrigerate at least 1 hour before using.
• Make the filling: In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside. Place apples in another large bowl. In a small bowl, mix together brandy and vanilla; pour over apples. Add 3/4 of the flour mixture to the apples; toss to combine.
• Preheat the oven to 400 degrees. Butter and flour a 12-inch pie plate; set aside. Place two large sheets of plastic wrap on top of one another on a work surface. Sprinkle with enough flour and sugar to lightly coat. Place 1 disk of dough on plastic wrap, and lightly sprinkle with flour and sugar. Cover dough with 2 large pieces plastic wrap. Roll out dough between plastic wrap to a 14-inch circle. Peel off top layers of plastic wrap and flip dough over into prepared pie plate. Carefully peel off remaining layers of plastic wrap. Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
• Sprinkle reserved flour mixture into pastry-lined pie plate. Fill with apple mixture, mounding in the center; dot with butter. Roll out second disk of dough between plastic wrap following the same process as above. Lay over apples. Cut vents into top crust. Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
• Divide beaten egg yolk in half. Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside. Gather reserved pastry trimmings together and roll 1/8 inch thick; brush with colored yolk. Cut out into leaf shapes.
• Brush top of pie with reserved egg yolk and attach decorative shapes. Sprinkle with sugar.
• Place pie on a baking sheet. This will catch any juices that may overflow during baking. Loosely cover pie with parchment-lined aluminum foil. Transfer pie to oven and bake for about 1 hour. Reduce temperature to 375 degrees and continue baking for another hour. During the last 10 minutes of baking, remove foil so that the pie has a nice golden color. Serve pie warm.

DUBE'S BRANDY APPLE PIE

Steps:

• Make the crust:
• In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
• Cut in butter with a pastry blender until pea-sized clumps form.
• In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
• Turn the dough out onto a work surface. Divide in two.
• Sprinkle with just enough flour and sugar to coat.
• Place each half on a sheet of plastic wrap.
• Flatten and form two discs.
• Wrap, and refrigerate at least 1 hour before using.
• Make the filling:
• In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
• Place apples in another large bowl.
• In a small bowl, mix together brandy and vanilla; pour over apples.
• Add 3/4 of the flour mixture to the apples; toss to combine.
• Preheat the oven to 400°.
• Butter and flour a 12-inch pie plate; set aside.
• Place two large sheets of plastic wrap on top of one another on a work surface.
• Sprinkle with enough flour and sugar to lightly coat.
• Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
• Cover dough with 2 large pieces plastic wrap.
• Roll out dough between plastic wrap to a 14-inch circle.
• Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
• Carefully peel off remaining layers of plastic wrap.
• Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
• Sprinkle reserved flour mixture into pastry-lined pie plate.
• Fill with apple mixture, mounding in the center; dot with butter.
• Roll out second disc of dough between plastic wrap following the same process as above.
• Lay over apples.
• Cut vents into top crust.
• Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
• Divide beaten egg yolk in half.
• Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
• Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
• Cut out into leaf shapes.
• Brush top of pie with reserved egg yolk and attach decorative shapes.
• Sprinkle with sugar.
• Place pie on a baking sheet.
• This will catch any juices that may overflow during baking.
• Loosely cover pie with parchment-lined aluminum foil.
• Transfer pie to oven and bake for about 1 hour.
• Reduce temperature to 375° and continue baking for another hour.
• During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
• Serve pie warm.