Brandy and Apple Pie

For a slightly different take on the classic apple pie, here’s a recipe that ads a splash of brandy to the mix. and who doesn’t like a good apple pie!

This Brandy and Apple Pie sounds delicious and looking at the ingredients, I would probably recommend going with a brandy like Oude Meester Demant, for that spicy cinnamon undertone, Flight of the Fish Eagle to try use the subtle apple hints in the brandy, or even more adventurous, perhaps a bit of KWV Imoya VSOP, to play on the strong dried fruit and nut composition.

What ever you try, I’m sure it will be great – let me know in the comments below if you try it out and how it comes out!

Ingredients: Brandy and Apple Pie

  • 500g Bramley apples
  • 500g Cox apples
  • Juice of 2 lemons
  • 100g butter
  • 100ml Potstill Brandy
  • 60g soft brown sugar
  • Finely grated zest of 1 orange
  • 1 nutmeg, to grate
  • 500g shortcrust pastry, chilled
  • Flour, to roll out
  • 1 egg, beaten
  • Custard or double cream, to serve

Instructions: Brandy and Apple Pie

  1. If baking the pie immediately, preheat the oven to 180C, or 160C if using a fan oven, and put a baking tray to heat in the middle shelf. Peel the apples and cut into 3cm chunks, then put them into a large pie dish. Sprinkle with lemon juice to coat.
  2. Put the butter in a small pan over a medium heat to melt, then stir in the brandy, sugar, orange zest and a pinch of salt. Pour over the apples, add a good grating of nutmeg and mix thoroughly.
  3. Roll out the pastry on a lightly floured surface until about 0.5cm thick and large enough to cover your pie dish. Brush the rim of the dish with beaten egg, and then carefully drape the pastry over the dish, pressing down around the rim to secure.
  4. Cut off any overhang – you can roll this out and use it as decoration if you like. Brush the pastry with egg and cut a small hole in the centre of the pastry to allow steam to escape. The pie can be chilled at this point overnight.
  5. Bake for about 45 minutes (55 if from cold) until the pastry is golden, and then serve with custard or double cream.

Recipe From: Telegraph UK

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