Brandy Apple.
The many ways we lost, then found you.
When tripping over ourselves, the saying “easy as pie” makes me want to laugh or throw a measuring cup. My brother has watched Dave and me make many a pie lately. Brandy Apple was different. The time was midnight. The pie design and kind were set, until they weren’t.
With three recipe books, a lot of fruit, and flour in front of me— I did, I pulled a last minute switch. On a different pie path we were.
For this reason, one domino fell into another. With each progressive tumble my brother questioned, “Are you ready to pull the plug on this one?” I go to the bitter end, but there were times I wanted to ix-nay on the pie-ay, but with Dave’s help, we shoved through.
Jeff went to bed after one. Dave fell asleep on the couch and missed the wee hour “wait for the juices to bubble slow” in the oven.
I pulled, covered, and still questioned this pie.
How dare I. By morning, Brandy Apple became:
the best breakfast pie in four counties.
a source of astonishment to a brother who witnessed struggle and saw me vacillate between laugh and hurl utensils.
lunch.
dessert dressed in vanilla bean ice cream.
a pie we had to think once, twice, three times about gifting.
a pie who added worthwhile poundage.
Brandy Apple. A Pie for the season
Apples
Apples are my lifeblood, so I’m serious about picking a good one. With time and patience, they deliver. What to look for in a stand out apple:
- Firm, all the way around.
- Weight, heavy = juicy!
- A light circle of lines around the top. The bigger the circle, the closer the apple was to the top of the tree, and the sweeter it will be =D
Like this:
Favorites are Envy (LOVE!), Opal (star of the photo), Fuji (year ’round goddess), Pink Lady or at times Honey Crisp.
A variety of apples gives depth to a pie, so add to your heart’s desire, just make sure they’re crisp, tart, and sweet.
For a 9″ pie, we use about six large or 7-8 cups sliced apples.
Pie Dough Tips
- Apple cider vinegar makes an all butter crust extra flakey!
- To a measuring cup, add 2 teaspoons apple cider vinegar, 1/2 cup water and ice. Place in the freezer for 10-15 minutes. When ready to make the pie dough, remove any formed ice and cubes, then proceed.
- Depending on season and temperature, the full amount of water may or may not be used in the pie crust. Add 3/4 to start. Water can be added in tablespoon increments but can’t be taken, leaving a sticky dough.
- Pulse in bursts, as hunks of butter are glorious in rolled dough.
- Test the dough. Ready is a coarse crumble but when squeezed, clumps together. If falling apart, add a drizzle of water until correct crumble is reached.
- When making disks, work crumbs together but avoid over handling. Yes, dough can be a delicate daisy.
Brandy Filling
- As you would for drinking, include a quality brandy.
- Fresh nutmeg is addicting. I grate those little cuties into everything, especially baked goods and fresh coffee! If not on hand, I find a couple for the season in bulk less expensive at a natural grocery store. Really? Three sentences for fresh nutmeg? Yes!
- A good substitutes for brandy? Equal parts bourbon (change in taste) or apple juice will do the trick.
- We don’t relax apples for pie often but some prefer to. If choosing to soften — place sliced apples in a heat safe dish, cover, and microwave for 1-2 minutes. Stir, then microwave for an additional 1-minute. Refrigerate to cool and continue with the recipe.
- Cornstarch is sticky, so mixes best with sugar before adding to the fruit mixture.
- How flat your apples lay in a pie and especially under a lattice reflects internal gaps and how smooth the top lays once baked. When adding the filling to the piecrust, a quick even assemble and smooth to each layer makes a stellar looking pie.
Lattice
- Criss cross you don’t stop.
- No really, a video coming when we remember to have my brother or Rainey press record. Bad memory. Tsk, tsk.
- For now, Pie Guy’s in the house!
- And a picture and measurements to help. Sorry.
The Look
A whole egg gives pie shine.
An egg yolk leaves pie deep golden with even higher shine.
Half and half or heavy cream gives pie a golden matte finish.
An egg white alone leaves shine too.
With any above variation, little added water will alter the color.
Brandy Apple features one egg yolk plus one tablespoon water sprinkled with turbinado sugar.
See, easy as pie.
Truth is, pie’s our ultimate therapy.
Pie makers, what are your thoughts on pie? Has its moments? Easy as pie? A challenge in the beginning? Worth every bite. Love cake!
Brandy Apple Pie
Ingredients:
Double 9-inch crust
- 2 1/2 cups all purpose flour
- 2 teaspoons cane or granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold cut into 1/4 to 1/2-inch pieces
- 2 teaspoons apple cider vinegar placed in water in freezer for 15 minutes
- 1/2 cup ice water placed in freezer for 15 minutes
Filling
- 7½ cups sliced apples cut into ¼" pieces
- ⅓ cup cane or granulated sugar
- 3 Tablespoons brown sugar
- 2 Tablespoons brandy
- 2 Tablespoon fresh orange juice
- 1/2 teaspoon orange zest
- 2½ Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg - or fresh grated = )
Topping
- milk, cream, or egg wash
- sprinkle turbinado sugar
Instructions
9" Crust
Food Processor
- Have two cut pieces of plastic wrap or a container close to the processor for your finished dough disks.
- Add flour, sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter and about 3/4 of the water/vinegar over the flour mixture and cover. Pulse 6-7 times. Open the lid and check the dough, if it seems dry, add a little more water and pulse a couple times. Avoid overmixing and the dough balling around the blades. The mixture should resemble coarse crumbs, but when squeezed between your fingers, stick. Depending on the season and temperature, you may or may not use all the measured water.
- Carefully pour mixture onto your work surface. Divide the dough into two equal parts. Ball each dough, then flatten into 3/4-inch disks and wrap. Refrigerate for at least one hour or overnight.
Brandy Apple Pie
- We like our apples to keep a bit of form, so don't relax them for pie often but know some prefer to. If choosing to soften — place sliced apples in a heat safe dish, cover, and microwave for 1-2 minutes. Stir, then microwave for an additional 1 minute. Cool for about 10 minutes in the refrigerate then continue with the recipe.
- In a large bowl, combine the (cooled if relaxed) apples, cane sugar, brandy, orange juice, zest, cinnamon, and nutmeg. Mix well, then set aside for 20 minutes. Preheat oven: 425°F (at high altitude) 400°F (at sea level)
- In a small bowl, combine the brown sugar and cornstarch. Mix. Once 20 minutes has passed, add the cornstarch mixture to the fruit and combine until the white disappears.
- On a lightly floured surface (one you can place back into the refrigerator), roll your first pie dough into a 12 x 10 inch oval. With a pastry or pizza wheel, cut (5) 1/2" pieces and (7) 1¼" pieces. Place the cut pie dough back in the refrigerator.Re-flour your surface; roll the second pastry into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan. Crack and separate an egg white. Brush the bottom to midway up the side; this helps seal the crust and prevent a soggy bottom. Place the pie pan in the refrigerator.
- When ready, remove the shell from the refrigerator and pour the apple mixture into the pie pan. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents hide.
- Using a blog or the side picture and this beautiful lattice video as a guide, make yours a beauty too! A video by us latticing is coming soon =.)
- Brush your fresh latticed pie with cream or egg wash, then place in the refrigerator or freezer until the fluted edge is hard to the touch.
- Place pie on the center rack and bake for 30 minutes. During this time, check for browing and place a pie shield or tin foil over the top if necessary.
- After 30 minutes, turn the oven down to 375°, place a pie shield around the edge to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 30-50 minutes, or until the top is golden and the juices are slow to bubble.
- Transfer to a wire rack. Let cool for at least three hours.
- Slice and share the love!
Notes
- Crust can be made in advance and stored in the refrigerator until ready for use. I hear it can also be frozen, but haven't tried.
- If dough is in the refrigerator for over an hour, let stand for 5 to 10 minutes before rolling.
- Why place the pie in the refrigerator or freezer prior to baking? I find by firming an all butter crust, the edge keeps form better throughout the baking process.
- After 30 minutes, reduce the oven temperature from 425° to 375°
- A variety of apples tastes best in apple pie. Envy are a favorite this time of year. I include a seasonal mix of envy, fuji, pink lady, and honey crisp too.
- Brandy can be substituted for equal parts bourbon (which will change the flavor slightly) or apple juice.
- Pie can stay out and tented with foil for a day or two, but after should be placed in the refrigerator for up to an additional three pushing four.
Nutrition
ohmygosh, I just read your chickpea sandwich recipes. #1 “cut haphazardly”, LOVE IT!!! You make people realize that cooking is all sorts of perfect; fun, tasty and full of stories. The recipes sound so yummy! I can’t wait to make these! They sound like the perfect dinner items this week. Easy, tasty and lighter than most dishes served in the evening. Optimal timing for this busy Thanksgiving week. Thank you!
Thank you!
Ha! That’s the only way I could think to describe what I was doing. Either that or, “chopping’ broccoli” 😅 The chickpea tuna’s a big hit in this house. My brother came up, I had one spoon left in the fridge (I know, really one spoon? I tell the truth… I keep that kind of thing for later) he tried and so LOVED. I’ve been meaning to make him more than a teaser.