Visitors for the weekend arriving in less than an hour! Perfect timing as I just took this Browned-Butter Whisky Apple Pie out of the oven. I have to say my flat smells a-mazing!
Ingredients
for the pastry dough and lattice
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
for the filling
5 tablespoons butter, cold
4 pounds baking apples, Pink Lady or Honeycrisp
1 tablespoon lemon juice
1/3 cup brown sugar
1/4 cup whiskey
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons corn starch
1/4 teaspoon salt
1 large egg, with a tablespoon of water for egg wash
Granulated sugar, for sprinkling
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then divide and flatten into two disks. Wrap in plastic and chill 2 hours.
Preheat oven to 425F.
Peel, core, and slice the apples into 1/2-inch pieces (or slices, if you like). Place apples into a large bowl and toss with lemon juice to prevent browning.
Melt butter in a medium saucepan. Whisk the melted butter until brown specks appear at the bottom. Watch closely and be careful not to burn. It should be a medium brown color and have a nutty aroma. This should take about 5 minutes. Place brown butter in a large heat-proof bowl and whisk in an ice cube. Let cool for another few minutes, then mix in the brown sugar until smooth. Whisk in the spices, corn starch, and salt. Toss over the apples until they are evenly coated.
On a lightly floured surface, roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon the apples onto the pie plate. Roll out the other dough disk and create a top crust, crimping to the bottom crust. If you have s bit of extra dough, cut out some hearts stars, flowers or leaves with a cookie cutter. In a small bowl, whisk together the egg with a tablespoon of water. Brush over the pie dough and adhere the cookie cut outs (if you are decorating the pie). Cut a few vent holes in the top crust. Sprinkle with granulated sugar, if desired. Chill pie for at least 1/2 hour before baking, particularly if the dough has softened.
Bake pie for 25 minutes before lowering oven temperature to 375F. Bake for an additional 25-35 minutes, or until golden brown. If the edges begin to darken too quickly, cover with aluminum foil to prevent additional browning.
Cool pie for at least 3 hours before slicing and serving.
