Brandy Apple Pie Recipes

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THE BEST APPLE PIE



The Best Apple Pie image

We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 10h45m

Yield 10 servings

Number Of Ingredients 17

3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 sticks (1 1/2 cups) chilled unsalted butter, cut into pieces and frozen
1/3 cup chilled vodka
2 tablespoons apple cider vinegar
3 pounds mixed sweet-tart, firm baking apples, such as Pink Lady, Braeburn, Winesap or Granny Smith
2/3 cup dark brown sugar
1/3 cup all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 large egg
3 tablespoons demerara or raw sugar

Steps:

  • For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
  • Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
  • Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
  • To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
  • Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
  • Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
  • Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
  • Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

SHINGLED-LEAF BRANDY APPLE PIE



Shingled-Leaf Brandy Apple Pie image

The layered finish that tops this apple pie from our Pies & Tarts book is created by shingling the leaves. Pastry cutouts in any shape can be arranged in this manner; here, a flurry of leaves accentuates the pie's autumnal nature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 15

1/4 cup all-purpose flour, plus more for dusting
1 1/2 recipes Pate Brisee for Pies and Tarts
3 1/2 pounds tart, firm apples, such as Granny Smith, Macoun, or Cortland, peeled, cored, and cut into 1/4-inch slices
3 tablespoons brandy
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Fine sanding sugar, for sprinkling

Steps:

  • On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie pan. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
  • Roll out remaining 2 disks of dough about D inch thick. Place on a parchment-lined baking sheet, and refrigerate or freeze until firm, about 30 minutes. Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves, and place them in a single layer on the baking sheet. Refrigerate until firm.
  • Preheat oven to 400 degrees F. In a large bowl, toss apples with flour, brandy, vanilla, sugars, cinnamon, nutmeg, allspice, and salt. Fill pie shell with apple mixture. Dot with butter.
  • Score leaves with a paring knife to make veins. Lightly brush edge of pie shell with water. Lightly brush the back of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
  • In a small bowl, whisk together egg yolk and heavy cream. Carefully brush top of leaves and pie edge with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.
  • Place pie on a parchment-lined baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce heat to 350 degrees F, and continue baking until crust is golden brown and juices are bubbling, 85 minutes. Transfer pie to a wire rack to cool completely.

BRANDIED APPLE RINGS



Brandied Apple Rings image

This is a great way to preserve apples, with a sweet, subtle brandy flavor to it. They make an excellent pie filling! It should be enough to make three pies.

Provided by Shannon Kalista

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 48

Number Of Ingredients 7

4 ½ pounds apples, cored and sliced into 1/4-inch thick rings
water to cover
1 tablespoon lemon juice
4 cups white sugar
3 cups water
1 cup brandy
3 1-pint canning jars with lids and rings

Steps:

  • Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
  • Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
  • Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
  • Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 22.6 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 21.1 g

RON'S BRANDY APPLE PIE



Ron's Brandy Apple Pie image

Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch pie

Number Of Ingredients 25

2 cups all-purpose flour, plus more for coating and pie plate
1/2 cup whole-wheat flour, preferably stone ground
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon baking powder
Pinch of mace
1 3/4 cups (3 1/2 sticks) unsalted butter, plus more for pie plate
1/4 cup brandy, chilled
1 tablespoon pure vanilla extract
1 large egg
Red food coloring
3/4 cup sugar
1/2 cup firmly packed dark-brown sugar
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Pinch of mace
10 Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup brandy
1 tablespoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
1 large egg yolk, beaten

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.

BRANDY APPLE PIE



Brandy Apple Pie image

Make and share this Brandy Apple Pie recipe from Food.com.

Provided by weekend cooker

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter
1/2 cup ice water
1 cup raisins
1/2 cup apple brandy
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups cubed peeled fresh apples
1 1/2 tablespoons lemon juice
2 tablespoons butter

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.

DUBE'S BRANDY APPLE PIE



Dube's Brandy Apple Pie image

An award winning recipe by Ron Dube as shown on the Martha Stewart show. The instructions look long but only because I've separated each step for easier reading.

Provided by dojemi

Categories     Pie

Time 1h

Yield 1 pie, 30 serving(s)

Number Of Ingredients 25

2 cups all-purpose flour, plus more for coating and pie plate
1/2 cup whole wheat flour, preferably stone ground
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pinch mace
1 3/4 cups unsalted butter, plus more for pie plate
1/4 cup brandy, chilled
1 tablespoon pure vanilla extract
1 large egg
red food coloring
3/4 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 pinch mace
10 granny smith apples, peeled, cored, and thinly sliced
1/4 cup brandy
1 tablespoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
1 large egg yolk, beaten

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.

TIPSY APPLE PIE



Tipsy Apple Pie image

I turned a cobbler recipe into a pie, adding brandy and crystallized ginger to the filling and a simple crumb topping. It looks complicated and tastes homemade, but it's super easy! -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
1 can (21 ounces) apple pie filling
1/4 cup brandy
1 teaspoon crystallized ginger, finely chopped
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/4 cup cold butter, cubed
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filling, brandy and ginger. Pour into crust., Place the brown sugar, flour, oats, butter, cinnamon and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil., Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 335 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

APPLE BRANDY



Apple Brandy image

I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple liquor is enhanced with spices for a delightful drink.-Deanna Seippel, Lancaster, Wisconsin

Provided by Taste of Home

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

4 cups sugar
2 cups water
4 pounds apples, sliced
1 liter brandy
3 whole cloves
1 cinnamon stick (3 inches)
Additional whole cloves and cinnamon sticks

Steps:

  • Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

DEEP-FILLED BRAMLEY APPLE PIE



Deep-filled Bramley apple pie image

Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch

Time 1h10m

Number Of Ingredients 9

200g sultana
5 tbsp brandy
plain flour for dusting
750g (2 x 375g packs) of all-butter shortcrust pastry
5 medium Bramley apples , peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
vanilla ice cream or clotted cream, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
  • Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
  • Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.

Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

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From bakerrecipes.com


AMAZING APPLE BRANDY RECIPE – HOWTOMOONSHINE
2021-05-25 In a large stock pot (or crock pot) combine the apple cider, apple juice, sugars, cinnamon sticks and spices. Bring to an almost boil. Cover the pot with a lid and reduce heat. Simmer for one hour. Remove the pot from the heat and allow the mixture to cool. Once cooled, remove the cinnamon sticks. Stir in the moonshine and vodka.
From howtomoonshine.co


BRANDY APPLE PIE - SUGAR MAMA COOKS
2012-09-26 Sprinkle remaining flour mixture into the pastry-lined pie plate. Fill the crust with the apple mixture, heaping the apples in the center of the pie. Dot the apples with 1 tablespoon of butter. Follow same process to roll out the second disc of dough. Gently place over top of pie and trim edges to one-inch. Seal and crimp edges as desired ...
From sugarmamacooks.com


MARTHA STEWART'S BRANDY APPLE PIE - SUZIE THE FOODIE
2013-01-07 Brandy is so good in apple pie filling! I added 3 tbsp… Yum! I also added 2 tsp vanilla, 1/4 cup sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 1/4 tsp freshly grated nutmeg, skipped the 1/8 tsp allspice and added a pinch of salt. I rolled out a disc of dough on a floured surfaced and covered my pie plate with it.
From suziethefoodie.com


APPLE PIE BRANDY RECIPES | SPARKRECIPES
Member Recipes for Apple Pie Brandy. Good 3.6/5. (23 ratings) Slow Cooker Chocolate Chip Bread Pudding (Vegan) This is the perfect end to a dinner party, and the leftovers heat up great if it's just for you. CALORIES: 276.6 | FAT: 12.4 g | PROTEIN: 4.3 g | CARBS: 38.2 g | FIBER: 4.4 g. Full ingredient & nutrition information of the Slow Cooker ...
From recipes.sparkpeople.com


BRANDY APPLE PIE FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


BRANDY APPLE PIE - AVI PIE
2019-11-20 In a large bowl, combine the (cooled if relaxed) apples, cane sugar, brandy, orange juice, zest, cinnamon, and nutmeg. Mix well, then set aside for 20 minutes. Preheat oven: 425°F (at high altitude) 400°F (at sea level) In a small bowl, combine the …
From avipie.com


APPLE PIE BRANDY SNAPS - SOUTHERN FATTY
Brandy Snaps. Pre-heat oven to 350F/180C and line baking sheet with parchment or silicone baking mat. Sift flour and ginger together into a small bowl. Lightly oil wooden spoon handle and set aside. In a small saucepan, add butter, sugar, syrup. Place saucepan over low heat.
From southernfatty.com


APPLE PIE OLD FASHIONED - THE SPRUCE EATS
2021-11-11 Gather the ingredients. The Spruce Eats / Anthony Baker. Add 2/3 teaspoon of maple syrup into a short rocks glass. Then add 3 dashes of apple bitters, half an ounce of apple pie liqueur, and 1 3/4 ounces apple brandy. The Spruce Eats / Anthony Baker. Place a large ice rock into the glass and stir until cold, about 10 seconds.
From thespruceeats.com


BACK TO ORGANIC – DUBE’S BRANDY APPLE PIE
1) Make the crust - In a large bowl, sift together flours, sugar, salt, baking powder, and mace. Cut in butter with a pastry blender or use a food processor and pulse until pea-size clumps form. In a small bowl, whisk together brandy, vanilla, and whole egg or 1/2 cup milk if not using an egg.
From backtoorganic.com


FRENCH APPLE PIE WITH APPLE BRANDY | OREGONIAN RECIPES
2009-12-29 Add apple brandy and salt and stir well. Pour apples into prepared pie shell and set aside. To make topping: In a small bowl combine brown sugar, flour, cinnamon and nutmeg. Cut the butter into the flour mixture using a pastry blender or two knives in scissors fashion until the consistency of coarse meal. Sprinkle the topping over the filling.
From recipes.oregonlive.com


BRANDY APPLE HAND PIES - A SPICY PERSPECTIVE
2016-08-30 Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes. Preheat the oven to 425 degrees F. Peel and dice the apples. For the filling: In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer.
From aspicyperspective.com


APPLE PIE RECIPE - WITH BRANDY! - YOUTUBE
Want an apple pie recipe with KICK? This dessert includes a SHOT for you. It’s an unusual dessert, only slightly sweet to let the apple and brandy flavors co...
From youtube.com


WADE'S BRANDY APPLE CRUMBLE PIE ⋆ NELLIEBELLIE
Use a pastry blender to cut the butter into the flour and sugar. Spread the topping on the apples. Cover the edges with a pie shield or aluminum foil and bake for 1 hour 15 min. Be sure to have a cookie sheet under the pie pan (brandy is flammable!) Remove the foil or shield and bake for an additional 15 minutes.
From nelliebellie.com


APPLE PIE WITH APPLE BRANDY WHIPPED CREAM RECIPE
Meanwhile, beat the heavy cream, sugar, and apple brandy in a chilled metal bowl with an electric mixer. Beat until stiff peaks form. Serve the apple pie warm (not hot) or chilled with the apple brandy whipped cream. The whipped cream can be made ahead of time and stored in a covered container in the refrigerator for up to 1 day. Store the pie ...
From cdkitchen.com


BRANDY APPLE PIE – ROBIN ROBERTSON
2013-11-27 Today’s recipe of 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet is my recipe for Brandy Apple Pie. A touch of brandy adds a bit of sophistication to “Mom’s apple pie.” You can, of course, omit the brandy, if you prefer. Serve warm with a scoop of dairy-free vanilla ice cream for nostalgic decadence at its best. Be ...
From robinrobertson.com


BIG AS TEXAS BRANDY APPLE PIE | THE BUZZ MAGAZINES
2015-03-01 Wrap and refrigerate the dough for at least 1 hour before baking. Filling: Preheat the oven to 400°F. Butter and flour a 12-inch pie plate; set aside. In a large bowl, sift together the sugars, flour, cornstarch, cinnamon, nutmeg, cloves and allspice; set aside. Place the apple slices in another bowl.
From thebuzzmagazines.com


BRANDY SAUCE FOR APPLE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


BRANDY APPLE PIE RECIPE - WEBETUTORIAL
The ingredients are useful to make brandy apple pie recipe that are all purpose flour, salt, butter, ice water, raisins, apple brandy, sugar, ground cinnamon, ground nutmeg, apples, lemon juice . Brandy apple pie may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make ...
From webetutorial.com


HOLIDAY HOMEMADE APPLE BRANDY - RAMSHACKLE PANTRY
2018-09-18 This Apple Brandy has all the flavors of apple pie and is a great way to sip on a bit of Christmas. In fact, that is the first thing my wife said when she tried it. “Ohh… that is like sipping on Christmas.” Incidentally, Christmas and Apple Pie share quite a few flavors. This recipe is really easy, a fun little project, and pays dividends in flavor. Enjoy this tasty Homemade Apple …
From ramshacklepantry.com


BRANDY APPLE PIE RECIPES ALL YOU NEED IS FOOD
Mar 01, 2015 · Wrap and refrigerate the dough for at least 1 hour before baking. Filling: Preheat the oven to 400°F. Butter and flour a 12-inch pie plate; set aside. In a large bowl, sift together the sugars, flour, cornstarch, cinnamon, nutmeg, cloves and allspice; set aside. Place the apple slices in another bowl.
From stevehacks.com


APPLE PIE BRANDY - IT TASTES LIKE APPLE PIE IN A GLASS
3½ to 4 cups chopped apples, cored, but not peeled. Brandy. Add the sweetener, cinnamon sticks, nutmeg, and apples to the jar. Top with brandy to the shoulders of the jar. Screw on the lid and shake the jar to distribute the sugar. Shake the jar daily for about a …
From self-reliance.com


BRANDY APPLE PIE – 3RD ANNUAL PIEATHALON - MID-CENTURY MENU
1. In a small bowl, combine 2 cups sliced apples with lemon juice; toss lightly. Set aside. Place remaining apples in a medium saucepan, along with ¼ cup apricot preserves, ⅓ cup sugar, Cognac, butter, lemon peel, spices, and raisins. Bring to boiling, stirring.
From midcenturymenu.com


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