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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A yummy apple pie with added flavour from whiskey (or rum!). Don't be intimitated though, the alcohol is by no means overpowering! I use a bit less sugar in the filling to let the taste of apples really shine. Ingredients:
100 g butter, softened |
300 ml all-purpose flour |
1 teaspoon baking powder |
50 ml sugar |
1 teaspoon vanilla sugar |
75 ml cream |
500 -700 g apples |
2 tablespoons raisins |
4 tablespoons sugar |
5 tablespoons whiskey or 5 tablespoons rum |
1 tablespoon pearl sugar |
30 g butter, softened |
2 1/2 tablespoons sugar |
2 eggs |
whiskey or rum |
Directions:
1. To make filling: Peel and core apples, cut into thin slices and put in a bowl. Add raisins, sugar and alcohol, mix well. Cover and let marinate overnight (the longer the better). Mix occasionally.
2. To make crust: Add flour, baking powder, sugar and vanilla sugar to a bowl with softened butter, mix until crumbly. Add cream and quickly mix into smooth dough. Press dough onto the bottom and sides of a buttered 24 cm pie dish. Transfer to the fridge and let cool for about 30 minutes.
3. Preheat oven to 200°C Arrange drained apple slices and raisins on the crust. Sprinkle pearl sugar on top. Bake in the preheated oven for 30 minutes.
4. To make topping: Whip butter, sugar, flour and a splash of whiskey/rum until airy and slightly thickened. Spread the topping on top of the almost-baked pie and continue baking for further 10 minutes.
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