Apple Ginger Pie with Cider-Bourbon Sauce
Keys:
Yield: 1
Ingredients:
----------------- CRUST ----------------
2 1/2 cup unbleached all purpose flour
1/4 cup sugar
1 tsp salt
1 tsp apple pie spice
1/2 cup chilled unsalted butter cut into pieces (1 stick)
1/3 cup chilled solid vegetable shortening
7 tbl sour cream
----------------- FILLING ----------------
3 lb Golden Delicious apples peeled, cored, cut into
1/2-inch-thick slices
2/3 cup sugar
1/4 cup all purpose flour
3 tbl minced crystallized ginger
2 tbl bourbon
1 tsp apple pie spice
Milk
Sugar
Vanilla ice cream
--------------- CIDER-BOURBON SAUCE ----------------
5 cup apple cider
5 tbl unsalted butter
2 tbl sugar
3 tbl bourbon
Method:
For Crust:
Mix flour, sugar, salt and apple pie spice in processor. Add butter and
shortening and cut in until mixture resembles coarse meal. Add sour
cream and blend in using on/off turns just until dough forms. Turn out
dough onto lightly floured surface. Divide in half. Form each half into
a ball; flatten into disk. Wrap each disk in plastic wrap and
refrigerate 1
hour.
For Filling:
Preheat oven to 400F. Toss first 6 ingredients together in bowl.
Roll out 1 dough disk between sheets of plastic wrap to 13-inch round.
Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie
dish.
Peel off plastic. Roll out remaining dough disk between sheets of
plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound
filling in pie dish. Invert dough over filling. Peel off plastic. Pinch
edges of dough to seal. Trim excess crust. Crimp edges decoratively.
Cut 5 slashes in top of dough to allow steam to escape. Brush top with
milk and sprinkle with sugar. Bake until golden brown, covering with
foil
if browning too quickly, about 1 hour.
Let pie stand until just slightly warm, about 1 hour. Serve pie with ice
cream and Cider-Bourbon Sauce.
For the cider-bourbon sauce:
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup,
about 45 minutes. Add butter and sugar and whisk until butter melts.
Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in
bourbon.
Cool sauce completely before serving.
Serves 8.
~Angelique~
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