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Drunken Apple Pie

Drunken Apple Pie is unlike other apple pie recipes. It has many spices: nutmeg, cinnamon, and allspice, along with a shot of dark rum will make you teeter heavy with satisfaction. Serve up some sweet and spirits, your guest will love you!

Serves: 6

  • 2 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) chilled butter, cut into small pieces
  • 1/2 cup chilled solid vegetable shortening, cut into small pieces
  • 3-5 tablespoons ice water
  • 6 large Golden Delicious Apples, peeled
  • 3/4 cup plus 1 teaspoon sugar
  • 1/2 cup golden brown sugar
  • 1/4 cup all purpose flour
  • 1 tablespoon lemon juice
  • 1 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon vanilla
  • 1 ounce dark rum
  • 1 teaspoon milk
  1. Combine flour, sugar and salt in processor.
  2. Cut-in chilled butter and vegetable shortening using 'pulse' of processor until mixture resembles coarse meal.
  3. Gradually blend in enough water to form moist clumps. Gather dough into ball and divide into halves.
  4. Flatten each into disks, wrap in plastic and refrigerate (can be kept for 3 days or frozen).
  5. Soften dough at room temperature before rolling. Preheat oven to 400 degrees F and position rack in oven to lowest 1/3 level.
  6. In large bowl, toss apple slices with 1/2 cup sugar, brown sugar, flour, lemon juice, nutmeg, allspice, vanilla and rum and set aside for 1/2 hour.
  7. Afterwards, drain juices into 1-quart saucepan and simmer until thickens. Set aside.
  8. Process 2 apples with 1/4 cup sugar and 1/4 teaspoon cinnamon and combine with the now thickened juices.
  9. Roll out dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter deep dish pie plate, trimming dough overhang 1/2 inch past edge of pie plate (will shrinken).
  10. Place flattened coffee filter in center of pie shell and cover with rice. Bake pie shell for 10-15 minutes until starts to brown. Remove from oven, remove filter and rice and discard, set crust aside to cool slightly.
  11. Transfer 'processed' mixture into bottom of crust. Layer apple slices perpendicular around crust in such a manner as to form a 'rose' style configuration, starting along the outer edges, filling towards the center.
  12. Reroll pastry scraps and cut into leaf shapes. Brush one side of each leaf with milk and arrange, milk side down, decoratively along the outer rim of the crust.
  13. Brush crust with remaining milk and sprinkle entire pie with 1 teaspoon sugar. Place pie on baking sheet and bake until juices bubble and crust turns golden brown, covering crust edges with aluminum foil if browning too quickly. Approx. baking time 1 hour - 1 hour 15 minutes.

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