Apple Ginger Pie With Cider-bourbon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Unbleached all purpose flour |
| 1/4 | c | Sugar |
| 1 | t | Salt |
| 1 | t | Apple pie spice |
| 1/2 | c | Chilled unsalted butter, cut |
| into pieces 1 | ||
| stick | ||
| 1/3 | c | Chilled solid vegetable |
| shortening | ||
| 7 | T | Sour cream |
| 3 | lb | Golden Delicious apples |
| peeled cored cut | ||
| into 1/2-inch-thick | ||
| slices | ||
| 2/3 | c | Sugar |
| 1/4 | c | All purpose flour |
| 3 | T | Minced crystallized ginger |
| 2 | T | Bourbon |
| 1 | t | Apple pie spice |
| Milk | ||
| Sugar | ||
| Vanilla ice cream | ||
| 5 | c | Apple cider |
| 5 | T | Unsalted butter |
| 2 | T | Sugar |
| 3 | T | Bourbon |
INSTRUCTIONS
For Crust: Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour. For Filling: Preheat oven to 400F. Toss first 6 ingredients together in bowl. Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour. Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce. For the cider-bourbon sauce: Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving. Serves 8. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5799
Calories From Fat: 1917
Total Fat: 217.4g
Cholesterol: 615.8mg
Sodium: 2894.9mg
Potassium: 4339.1mg
Carbohydrates: 915.4g
Fiber: 54.9g
Sugar: 436.4g
Protein: 59.6g