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Bon Appétit, November 1992

0 min Serves 8.

Cooking: Active time: 30 min Start to finish: 45 min min




2 1/2 cups unbleached all purpose flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon apple pie spice

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

1/3 cup chilled solid vegetable shortening

7 tablespoons sour cream


3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices

2/3 cup sugar

1/4 cup all purpose flour

3 tablespoons minced crystallized ginger

2 tablespoons bourbon

1 teaspoon apple pie spice



Vanilla ice cream

Cider-Bourbon Sauce

5 cups apple cider

5 tablespoons unsalted butter

2 tablespoons sugar

3 tablespoons bourbon

Makes about 1 cup

Nutrition Facts

per serving of Serves 8.


Step 1For Crust:

Step 2Mix 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.

Step 3For Filling:

Step 4Preheat oven to 400°F. Toss first 6 ingredients together in bowl.

Step 5Roll 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.

Step 6Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.

Step 7For the cider-bourbon sauce:

Step 8Boil 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.

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