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Instructions. In a large bowl, toss together apples, spice mix, and brandy. Let sit and set aside. In a small saucepan, melt butter until it bubbles to a golden color, about 7-8 minutes. DO NOT BURN! Pour over the brandied apples and toss. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
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Make the filling: In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside. Place apples in another large bowl. In a small bowl, mix together brandy and vanilla; pour over apples. Add 3/4 of the flour mixture to the apples; toss to combine. Preheat the oven to 400°.
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Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture. Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out one disk of dough 1/8 inch thick (about 13 inches in diameter).
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Let pie cool at least 1 hour, to allow juices to be reabsorbed. (Reheat pie, if you wish, in 300˚ F oven about 15 minutes.) Slice in wedges and serve, accompanied by Hard Sauce. Apple Brandy Hard Sauce. 3 to 4 tablespoons apple brandy In mixing bowl, cream butter with electric mixer set to medium-high until light and fluffy (a couple of minutes).
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Sprinkle remaining flour mixture into the pastry-lined pie plate. Fill the crust with the apple mixture, heaping the apples in the center of the pie. Dot the apples with 1 tablespoon of butter. Follow same process to roll out the second disc of dough. Gently place over top of pie and trim edges to one-inch. Seal and crimp edges as desired.
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Cut to size & place in pie dish. Save the other for later. Peel, core, & cube apples and place into a large bowl. Mix sugar, flour, cinnamon, nutmeg, allspice, ground cloves, and salt into a separate medium bowl. Coat apples with this flour mixture. Add lemon juice and brandy. Toss filling to evenly distribute.
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In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside. In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
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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.
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Bake at 425F for 20 minutes. Reduce the oven temperature to 350F and bake for an additional 40-50 minutes, until bubbly. Place an aluminum foil lined baking sheet under the pie to catch any bubble over. (If the edges of the crust look like they are browning too quickly, wrap the edges of the pie in aluminum foil.)
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Fit pie dough into a 9-inch pie plate and flute edges according to package directions for a one-crust filled pie. Bake for 4-5 minutes. Let cool completely on a wire rack. Leave oven on. In a large bowl, toss apples with 1/4 cup plus 2 tablespoons flour and cinnamon. In a small saucepan, heat dulce de leche over medium heat until warm. Remove.
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Remove from the oven and allow to cool at least 2 hours or ideally overnight. For the brandy butter sauce add butter and melt in a medium sauce pan over medium heat. Add powdered sugar, whisk and let thicken for 2 minutes. Add the cinnamon, whisk. Add the heavy whipping cream, continuting to whisk.
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1. Slice, peel and core the apples. In a small bowl, whisk the rum and vanilla into the melted butter. In a large bowl, toss the slices with the brandy/butter/vanilla mixture. 2. In a separate large bowl, whisk together the sugar, cinnamon, allspice, nutmeg and flour. 3. Add the tossed apple slices to the flour/sugar/spice mix and toss to coat.
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Reduce heat to medium-low and simmer until apples are tender, about 30 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan. Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2.
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Add the shortening and butter. Using a pastry blender, combine the flour and fat until a fine crumbly mixture forms. Add the ice water, 1/4 cup at a time, until a soft dough forms. Wrap with cling film and let the dough chill in the refrigerator for a couple of hours.
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Preheat the oven to 375°F with a rack in the bottom third of the oven. Make the filling: Whisk together the sugar, flour, and allspice or cinnamon in a large bowl. Add the dried sweetened cranberries and toss to coat with the sugar-flour mixture.
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In a large bowl , toss the 5-6 thinly sliced apples and 2 tablespoons of lemon juice. 5. Pour the apple mixture into the prepared pie crust. 6. In a separate bowl, mix 1 cup of flour and 1/2 cup of brown sugar. Cut in 1/2 cup of butter to the flour mixture until the mixture resembles coarse crumbs. 7.
