This recipe calls for a deep pan; so, roll the crust at least an inch or two larger than the usual 9 inches.
Zest of 1 lemon
Pinch ground ginger
Pinch ground cloves
2 teaspoons ground cinnamon
2 tablespoons and 2 teaspoons bourbon
2 cups cranberries (fresh or frozen)
1 1/3 cups pecans, toasted
2/3 cups raisins
5 3/4 cups, plus 2 tablespoons granulated sugar
2 tablespoons honey
2 tablespoons maple syrup
6 ounces heavy cream
1/3 stick of butter
1 egg mixed with 1 tablespoon of water (optional)
2 11-inch pieces of pie dough (this pie has a top crust)
1. Preheat oven to 350° F.
2. Peel, halve, and core the apples, and cut them into cubes approximately 1/2-inch square.
3. In a bowl, combine the apples with the lemon zest, spices, bourbon, cranberries, pecans and raisins. Toss the mixture to completely coat and set aside.
4. Make a caramel with the sugar: Add a teaspoon of sugar to a hot saucepan. Cook until it melts, stirring. Add another teaspoon, and cook until it melts. Continue to add the remaining sugar in increasingly larger quantities, stirring constantly, until it is all melted and medium brown in color, about 3 to 5 minutes. (Note: caramel burns badly, so be careful. It’s also a good idea to have a bowl of ice water nearby, to use if you get some on your fingers.)
5. Add the honey and maple syrup to the caramel. Add the heavy cream and allow the mixture to come back to a boil. Stir in the butter. Turn off the heat.
6. Pour the caramel mixture over the apple mixture and mix gently.
7. Fill the pie shell and cover with a second piece of dough. Push the edges together and crimp if you like. With a thin knife, cut several vents in the top piece of dough.
8. Optional: brush the egg wash over the top of the pie and sprinkle with the 2 tablespoons of granulated sugar.
9. Bake until the crust is well browned, about 35 to 45 minutes. Allow to cool before serving.
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Copyright © 1999-2003 S.H. Klock/ The Recipe Reader / at Home Cookin’.