Wednesday, November 30, 2011

The Best Pie EVER!! It's Spiked too!

Ok, so, if you know me at all you know that I don't enjoy pie very much, especially apple pie. Well, my very talented friend Shauna introduced me to this incredible pie recipe that is like a mix of apple crisp/ crumble/ pie/ strudel smothered in the most delicious frosting. It is so much more than just an apple pie, it is heaven in my mouth. After tasting it all day (We had to keep testing it to make sure it wasn't just an illusion of goodness) hot, warm, and cold, we discovered it is fantastical cold!!!! SERIOUSLY, GO MAKE THIS NOW.........sooooo good. Your house will smell amazing afterwards too!
Here is the recipe, it's much easier than it looks. I don't do fussy.

Not your Regular Apple Pie:

-3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
-1/2 cup Brown Sugar
-1/2 cup Sugar
-1 Tablespoon All-purpose Flour
-1 cup Heavy Cream
-2 teaspoons Vanilla Extract
-1/8 teaspoon Cinnamon

(I 1-1/2 this amount to make it even better!)
-7 Tablespoons Butter
-3/4 cups All-purpose Flour
-1/2 cup Brown Sugar
-1/4 cup Pecans (more To Taste)
-Dash Of Salt

Preparation Instructions
Preheat oven to 375 degrees.

-Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

-Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

-In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

-Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

-Remove from oven when pie is bubbly and golden brown.
-MAKE SURE to chill in the fridge for several hours so it can set up. This is a pie that should be served chilled.
Hard Sauce:
-1 stick (1/2 Cup) Softened (not Room Temperature) Butter
- 1-1/2 cup Powdered Sugar
-2 Tablespoons Whiskey, More Or Less To Taste
Preparation Instructions
Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce
should be smooth and easily spooned onto desserts.

Pie Crust:
{I just buy the store bought pre-made dough but here is a recipe to make your own dough.}

Ingredients1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Pour yourself a glass of milk or throw on a scoop of ice cream and you will have yourself a very happy tummy.
This is Shauna! Thanks for sharing your incredible recipe with us!!!  Below is a picture of her hiking through caves to find the perfect apples for this pie...just kidding.

Baking this reminded me of the wonderful date day I had with my hubby at Apple Hill! So happy to have him home :)
Coming next, how to make knock off Anthropologie mason jar snow globes!

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  1. That looks so yummy...I'd love for you to share this recipe @CountryMommaCooks Link & Greet Party....Have a great week!

  2. Replies
    1. Oh it is soooo yummy!! I hope you have a blessed day! Thanks for stopping by!

  3. have u used crust with other kinds of pies?

    1. This is the only pie I make! I am actually not a pie fan but this is the best!! :)

  4. Made it last night..big hit. Thanks!!


Thanks for the lovely comments! Each and everyone means so much to me! xo

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