How to make the most delicious Whisky Spiked Caramelized Apple Pie

Apple picking season is in full swing and this of course means it’s time for Apple Pie.

Of course, there is apple pie and then there is this apple pie.

It has taken me a while, with all the different methods to make apple pie out there, to find my favourite recipe.

After a lot of experimentation, I found I really prefer pre-cooking the apples. I do this almost to the point to prepare a filling of apple compote. While pre-cooking the apples adds another step to the preparation process, it really gives the pie an extra kick in flavour.

Then there is the salted caramel, which is just so delicious on a large range of desserts but really, really complements the apples in a way that’s hard to describe.

But it was only after I read an article about whisky and food pairing which mentioned desserts as a good match, that I had the idea to add a bit of booze to my favourite apple pie.

I am sure, once you have tried this whisky spiked caramelized apple pie, you will never go back to anything different.

Recipe: Whisky spiked caramelized Apple Pie

For a 26 cm Ø pie form

For the dough

350 g all-purpose flour
210 g butter, diced
pinch of salt
1 tablespoon sugar
3 tablespoons whisky

For the filling

5 apples, peeled, cored, and diced
3-4 tablespoons of whisky 110 g butter
100 g white sugar
90 g butter
50 ml heavy cream
4 tablespoons brown sugar
juice of 1 small lemon
zest of half a lemon
2 tablespoons food starch
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg yolk

Method

In a medium sized bowl, combine all ingredients for the dough. Knead until smooth, if it’s still too dry, add more whisky or alternatively cold water.

Form dough into a ball, wrap with cling film and refrigerate for one hour.

Peel, core, and dice apples, then drizzle with the whisky. Set aside.

In a saucepan, add white sugar and cook over medium heat until dissolved. Take from the heat, add 50 g butter, cream, and salt. Stir until well combined. Set aside to let cool.

In a saucepan, melt 40 g butter. Add apples, cover with 4 tablespoons of brown sugar. Let caramelize for about 2 minutes. Add lemon juice and 2 tablespoons of cold water. Continue to cook for about 2 minutes.

Mix food starch with 2 tablespoons of cold water. Add to the apples and cook for another 5 minutes. Take from heat, add lemon zest and cinnamon, then set aside to let cool.

Preheat oven to 200°C.

Divide dough in two. On a slightly floured work surface, roll out one half of the dough until about 4 mm thick.

Grease and lightly flour the pie form, then line with the dough.

Add half of the apple mixture, drizzle with half of and salted caramel. Top up with the remaining apple mixture and remaining caramel.

Roll out the other half of the dough then cut into small stripes and lattice the top.

Whisk egg yolk with one tablespoon of water, then lightly brush the pie crust with the mixture.

Bake for 35 – 40 minutes. If the crust is browning too quickly, cover with foil.

It will be ready when the filling is bubbling through the crust.

Let cool completely before serving to allow the filling to thicken completely.

Serve with a vanilla sauce.