PINK ADOBE FRENCH APPLE PIE
Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".
Provided by Julie Bs Hive
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 16
Steps:
- Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
- In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
- Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
- Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.
PINK ADOBE APPLE PIE
This is a replica of a famous dessert served at a restaurant in Santa Fe. The recipe appears long, but includes directions for a 9 inch double crust pie and an optional sauce. You can save time by buying premade crust and skipping the sauce. The pie is a delicious blend of apples, spices, nuts and raisins. It's a local favorite in West Texas and New Mexico.
Provided by Dawn399
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Preheat oven to 400° (you'll reduce to 350°F.).
- Mix flour, shortening, and salt together, until dough resembles course meal.
- Add water a little at a time until dough sticks together.
- Divide dough in half and roll out and line the bottom of a nine inch pie plate.
- Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
- Spread 1/2 cup sugar and raisins over apples.
- Mix brown sugar with flour and spread over whole mixture.
- Sprinkle with nuts and dot with melted butter.
- Sprinkle with 1/4 cup water.
- Roll out remaining dough and seal edges and flute.
- Brush with milk.
- Bake at 400° F.
- for 10 minutes, then reduce to 350° F.
- and bake for 30 more minutes.
- May cover edges with foil if they brown too quickly.
- While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
- Remove from heat and mix in sugr and brandy, may add more water if too thick.
- Serve sauce over pie.
MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE
Tart apples and sweet ones come together in this all-American favorite. Prep time includes cooling. Using your food processor to slice the apples will save time in preparation.
Provided by Bev I Am
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Whisk flour and salt in large bowl to blend.
- Add butter and shortening and rub in with fingertips until very coarse meal forms.
- Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; divide in half.
- Flatten into disks.
- Wrap in plastic; chill at least 1 hour.
- (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
- Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
- Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
- Let stand until juices form, about 15 minutes.
- Mix in flour.
- Roll out 1 dough disk on lightly floured surface to 12-inch round.
- Place dough in prepared pie dish.
- Spoon in filling; dot with butter.
- Roll out second dough disk to 13-inch round.
- Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
- Drape dough over filling.
- Seal top and bottom crust edges together; trim to 1/2-inch overhang.
- Fold overhang under; crimp decoratively.
- Brush pie with milk.
- Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
- Transfer pie to baking sheet; place in oven.
- Immediately reduce temperature to 375°F.
- Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
- Cool 30 minutes.
- Serve warm or at room temperature.
- (Can be made 1 day ahead. Cover loosely; store at room temperature.).
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