They say there’s nuthin’ more American than Apple Pie, so I persuaded my friend, Stephen Viens, to make me one like he does at Christmas. Not only is he a talented composer and writer, but that boy can bake – he even makes his own pie crust. (Lord have mercy! Who’s got time for that?) When I ask him why it tastes so darn good, all he says is: “Apples, whiskey, butter, and rum…what could possibly go wrong?” HAPPY 4th EVERYBODY!
Stephen's Happy 4th Apple Pie
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Traditional
PREP TIME
10 mins
COOK TIME
50 mins
TOTAL TIME
1 hour
INGREDIENTS
2 pie crusts
6-8 Granny Smith Apples
1 cup white sugar
1 cup light brown sugar
½ tsp cinnamon
⅛ tsp nutmeg
¼ tsp allspice
½ tsp apple pie spice (optional to taste)
1 pinch salt
½ cup dark raisins
½ cup yellow raisins
1-2 tbls whiskey
1 tbls dark rum
2 tbls all purpose flour
¼ stick butter
1 egg beaten with water (egg wash)
1 tbls turbinado (raw) sugar
INSTRUCTIONS
Preheat oven to 450°.
Fit the bottom crust into a 9-inch pie plate.
In a small bowl, mix together sugars, cinnamon, nutmeg, allspice, optional apple pie spice, and salt. Put aside.
Peel, core, and slice apples. Put the slices into a large bowl.
Now, sprinkle the apples and raisins with the sugar mixture. Toss until apples are thoroughly coated.
Sprinkle the whiskey and rum over the apple mixture.
Stir in the flour and let it sit for a minute or two. (If there is too much liquid, you may want to add a little more flour)
Spoon the apple mixture into the bottom crust.
Dot the apples with butter.
Cover with the top crust making sure to seal the edges and cut steam vents on the top.
Brush the top crust with the egg wash and sprinkle on the turbinado (raw) sugar before baking.
Bake in preheated oven for 10 minutes.
Lower the temperature to 350° and bake for an additional 40 minutes. Serve warm. YUM!
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