Dubes Brandy Apple Pie Recipes

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.

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

DEEP-FILLED BRAMLEY APPLE PIE

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.

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.

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.