Friday, July 29, 2011

Boozy Apple Pie

My dad LOVES apple pie so when I heard about a recipe that used hard cider, I was very intrigued.  This recipe comes from a google search but the recipe was adapted from a recipe by Lucy Baker's The Boozy Baker.  My dad loved the end result which creates a delicious glaze to cover the apples.   I hope you'll enjoy it too.

Pie before baking

Hard Cider Apple Pie
Makes 1 pie
  • 2 1/2 pounds (about 5 medium) Granny Smith applies, peeled, cored, and cut into 3/4 inch slices
  • 2/3 cup plus 2 tablespoons hard cider, divided
  • 1/3 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • Zest of 1 lemon
To glaze the crust:
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon raw sugar
1. Make the crust or cheat and use premade crust like me.
2. Make the filling. In a large saucepan, combine apple slices, 2/3 cup hard cider, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Bring to a boil over high heat; cook, stirring often, until sugar has dissolved and the apples are thickly coated, about 5 minutes.
3. In a small bowl, whisk together the remaining 2 tablespoons of hard cider and cornstarch. Add cornstarch mixture to apples and boil for 1 to 2 minutes or until the liquid is thick and clear. Remove from heat, stir in lemon zest, and let cool for 30 minutes.
4. Remove both portions of the pie dough from the refrigerator. On a clean, well-floured work surface, roll one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Pour the apple mixture into the crust. Don't worry about getting all the glaze.  There will be plenty and if you use it all it bubbles all over your oven and makes a huge mess, trust me.
5. Roll the second half of the dough into a 12-inch circle and transfer it to the top of the pie. Pinch the edges of the top and bottom crusts together. Trim any excess dough, leaving a 1/2-inch overhang. Crimp the edges, and cut 2-inch vents in the center of the top crust. Transfer the pie to the freezer and chill for 1 hour or until it is very cold and the crust is firm to the touch.
6. Heat the oven to 425 degrees and place a rack in the lower third.
7. Glaze the crust. Brush the top crust with cream and sprinkle with raw sugar, if using.
8. Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees and bake for another 40 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil. Cool the pie on a wire rack before serving.


  1. Okay....I'm a little ignorant sometimes, but what does it mean when it says hard cider, divided?

    While I'm asking questions, I have a recipe that calls for strained apricot preserves. What's the best way for going about that?

  2. Divided means you need 2/3 of a cup for one part and the 2 tablespoons for another so you should measure them out separately. As for the preserves, I would heat it a bit to make it more viscous and then use the back of a spoon to help push it through a strainer.