I had been shying away for pies for years, for no good reason. My aunt makes the most amazing pies but it always seemed complicated to me. Then I decided I wanted apple pie. So I made this rustic version and it’s deeply satisfying…
Minot Doré is an apple brandy type of liqueur done by a local cider place. Feel free to substitute any apple liqueur of your choice.
2 1/2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
2 sticks frozen butter (unsalted)
12 tablespoons Minot Doré
1/2 cup honey
3 tablespoons whole-wheat flour
1 tablespoon cinnamon
8-9 apples (I use a mix of Gala, Spartan and Empire)
1. In a large bowl, mix the all purpose flour, salt and sugar.
2. Grate the frozen butter using the coarse side of a box grater. I got this trick from watching the Micheal Smith shows. It works and it’s awesome.
3. Gently toss the flour and butter until the butter curls are covered in flour.
4. Add the Minot Doré. Make sure it is ice cold. Seriously. If it’s not cold enough by the time you get to this step, stick the flour and butter mix in the freezer until the liquor is cold enough. You will need to work quickly to knead the dough together without the butter melting from the heat of your hands.
5. Split into 2 parts, making sure one is slightly bigger then the other. Flatten into disk, wrap in plastic wrap and allow to rest in the refrigerator over night.
6. The next day, pre-heat the over to 375F. Peel, core and slice the apples. In this batch I sliced them a bit too thick, it’s better to make them half as thick as they are pictured here.
7. Add the honey, cinnamon and whole wheat flour to the apples. Make sure all the apple slices are covered.
8. Sprinkle flour on a work surface and unwrap the larger of the two pieces of dough.
9. Roll the dough until thin and flexible then transfer to the bottom of a glass pie plate.
10. Pour the apples (and any honey left at the bottom of the bowl) into the pie plate.
11. Roll the second piece of dough and cover the pie. Brush with a beaten egg and cut vents on the top.
12. Bake for 1 hour or until the crust is golden and you can see the juices bubbling around the vents. Allow to cool before cutting.