I made an apple pie when my sister’s boyfriend came over last week. I was told he loves apple pie, and it’d been way too long since I made one. Actually I hadn’t made an apple pie since Long Island. It was about time. I have my own recipe which I’ve edited and changed and fixed and improved since I was 13… so one day it could suck and the next day it could be awesome. Kinda like life :P see how awesome pie is? It teaches life lessons.
Maple Syrup Pie with Whiskey Sugar Glaze
PIE CRUST (makes top and bottom), what you’ll need:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 16 tablespoons (aka 1 cup of butter/2 sticks) unsalted butter, cubed and very cold
- 1/2 cup ice-cold water
- 1 egg, lightly beaten*
- 1 tablespoons water*
- 1 tablespoons sugar*
*once the pie is assembled.
HOW TO: In large mixing bowl, combine the flour, sugar and salt. Dice the butter into small cubes and toss into the flour mixture. Put hook on blender and work the butter into the flour until the butter is about the size of small peas. Then drizzle the ice cold water over the flour mixture, and slowly work together with the mixture on low until most of it has come together. Knead the dough (with hands or gentle mixing hook) and gather up all the loose bits, keeping in mind not to take too long so that the mixture stays cold. Cold dough is the key to a successful pie crust. Knead dough into a ball and divide into two even pieces, top crust and bottom crust. Press them into round disks and wrap them separately and tightly with plastic wrap. Refrigerate for at least 1 hour. Meanwhile, heat the oven to 400 F, and line a cookie sheet with parchment paper. Then butter a deep pie dish.
APPLE FILLING, what you’ll need:
- 6 Large Granny Smith apples, peeled, cored, and thinly sliced
- 4 Tablespoons brown sugar (light or dark, your choice)
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 2 1/2 teaspoons cornstarch
- 2 Tablespoons fresh lemon juice
- 2 1/2 Tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
HOW TO: In a medium bowl, combine the apples, sugars, cinnamon, ginger, cornstarch, lemon juice, maple syrup and vanilla extract. Toss to combine.
If the pie crusts are cold (after 1 hour) then remove from fridge and place on a lightly floured parchment paper. Roll the bottom crust into an even circle large enough for your pie dish. Take your pie dish and gently place on top of your rolled out bottom crust, taking the edges of the parchment paper, lift and flip into your pie dish.
Bake your bottom crust ONLY for 10 minutes, or until lightly golden.
Once the bottom crust is lightly golden, remove from oven and dump apple filling into it. Roll out your top crust and flip onto the pie, chiseling the edges until they are the size you want them to be. Cut eight even slits into the pie for air and even baking inside.
Now, in a small bowl, mix together the egg and water. Gently brush the egg wash all over the top of the pie crust. Sprinkle with granulated sugar.
Bake for 40/50 minutes, until golden brown. Cool on baking sheet on a wire rack.
WHISKEY MAPLE SYRUP SUGAR GLAZE, what you’ll need:
- 1/2 cup powdered confectionery sugar
- 1 - 2 teaspoons heavy cream (or as much as you think you gradually need)
- 3 to 4 Tablespoons whiskey
- 1 teaspoon maple syrup
- 1/2 teaspoon flakey sea salt
HOW TO: In a medium bowl whisk powdered sugar with heavy cream (slowly, little bit at a time) until no clumps appear. Slowly whisk in whiskey and maple syrup. The mixture should be thin enough to drizzle but thick enough to stick to the pie, so feel free to add any more of the ingredients listed above. Always start small and keep adding. Once it is the right consistency, pour over pie. Let sit until dry.
Serve the pie warm or at room temperature, either way is a slice of Heaven, but I prefer warm pie. :)