Appletini Pie

When member Amy Clarkson wanted to make an apple pie that tasted like a cocktail, she created this yummy twist on a classic. The addition of a little apple brandy (or cider) and an extra-buttery crust make this pie a new favorite fall dessert.

CRUST
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter-flavored shortening, chilled, cut up
3/4 cup butter, chilled, cut up
1/4 to 1/2 cup ice water

FILLING
7 cups sliced peeled Granny Smith apples (2 lb.)
3/4 cup packed light brown sugar
1/4 cup tapioca starch*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons apple brandy or nonalcoholic apple cider
1 tablespoon lemon juice
2 teaspoons grated lemon peel

TOPPING
1 egg
1 tablespoon water
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Combine flour, 3 tablespoons sugar and salt in medium bowl. With pastry blender or two knives, cut in shortening until coated with flour. Cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Add 1/4 cup water; stir until dough begins to form, adding additional water 1 tablespoon at a time if necessary. Shape into 2 flat rounds; cover and refrigerate 30 minutes or until firm.

2. Combine apples, brown sugar, tapioca starch, 3/4 teaspoon cinnamon and nutmeg in large bowl; toss to coat. Stir in all remaining filling ingredients. Let stand 15 minutes, stirring occasionally.

3. Heat oven to 375ºF. On lightly floured surface, roll 1 dough round to 12-inch round. Line 9-inch pie pan with dough; trim overhang to 1/2 inch. Spoon in filling. Roll remaining dough round to 12-inch round; place over filling. Fold overhang under; flute edges. Make 4 slits in top pie crust.

4. Beat egg with 1 tablespoon water; lightly brush over crust. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over crust.

5. Bake 1 hour to 1 hour 10 minutes or until golden brown, juices are bubbling and apples are tender.

8 servings

PER SERVING: 530 calories, 24.5 g total fat (13 g saturated fat), 5 g protein, 72.5 g carbohydrate, 65 mg cholesterol, 240 mg sodium, 2.5 g fiber

TIP *Tapioca starch, also known as tapioca flour, is a thickener that activates at a lower temperature than cornstarch and is often used in pies. It can be found in the baking aisle or gluten-free area of the grocery store. Instant tapioca can be substituted by pulsing in a coffee grinder until finely ground.


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