Brandy Apple Pie
Indulge in the comforting flavors of fall with this Brandy Apple Pie, a decadent twist on a classic dessert. Featuring a buttery, flaky homemade crust and a luscious filling of tender Granny Smith or Honeycrisp apples spiced with cinnamon and nutmeg, this pie is elevated by a splash of brandy for a rich, warm depth of flavor. A golden egg wash gives the crust its irresistible shine, while a sprinkle of coarse sugar adds a delightful crunch. Perfect for holiday gatherings or cozy evenings, this pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With its blend of classic technique and gourmet flair, this Brandy Apple Pie is sure to be a showstopper on any dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Apples (Granny Smith or Honeycrisp, peeled and sliced)
- 0.75 cups Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 2 tablespoons Cornstarch
- 2 tablespoons Brandy
- 1 teaspoon Vanilla extract
- 1 unit Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (for garnish, optional)
Instructions
Make the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
Prepare the filling. In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, and cornstarch. Mix until evenly coated.
Stir in the brandy and vanilla extract. Set aside.
Roll out one disc of chilled dough on a lightly floured surface to fit a 9-inch pie plate. Gently press it into the plate and trim the edges, leaving a slight overhang.
Pour the apple filling into the pie crust, mounding it slightly in the center.
Roll out the second disc of dough for the top crust. You can either place it over the filling as a whole sheet or cut it into strips to create a lattice pattern.
Seal the edges of the crust by crimping or pressing with a fork. Use a knife to cut small slits in the top crust if not using a lattice for ventilation.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 274.3 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
