• pie crust for double-crust pie
  • 2 granny smith apples
  • 2 braeburn apples
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 3 tbsp butter
  • 3 tbsp Cannella – cinnamon liqueur
  • pinch salt
  • 1 egg – for sealing
  • oil for frying

Make crusts – or buy them if you must – and roll into two equally-sized rectangles.

Peel and slice apples and cut to about a 1/4″ dice. Mix in the liqueur and then the sugar, flour, butter, and pinch of salt.

Place small scoops of filling evenly-spaced along the first piece of dough in neat rows. The neat rows are important.

Beat the egg, and with a pastry brush, brush between the scoops of filling in both directions, making sure to get the edges, as well.

Carefully cover with the second piece of dough. Press firmly along the edges of each pie and cut with a fluted pastry cutter or pizza wheel. Or use a sharp knife.

To cook… in a small pan heat about 3″ of oil to 360°F. Carefully add 2 pies and cook about 4 minutes, or until crispy-browned. Place on rack to drain and continue with the rest.

When cool, mix a bit of powdered sugar with milk and a splash of vanilla and drizzle over.

 

Pie Crust

  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust into rectangles and proceed with recipe.