Friday, March 7, 2014

Foodie Fridays: Naughty Deep Dish Bourbon Apple Pie

About a month ago we had a Birthday Crawl for a friend through the up and coming Bishop Arts in South Dallas's Oak Cliff. And for desert we ended up at Emporium Pies which of course-was in a cute 1920's house that was completely renovated to an adorable pie shop and kitchen and stacked at least 30 people out of the door.

The Hubs and I shared the Snowball (I'm a sucker to coconut!) and the Lord of the Pies with Ice Cream (apple).  Well the LOTP won and I should've known because it was the only pie that was $1 more.  Talk about flaky crust, stacks of apples(apparently 10 whole apples go in to every pie), warm caramel and crunchy cinnamon streusel - it was so worthy of a copy cat or something!

Well I got an itch this week to re-create or at least find an equally drool worthy recipe (this one is Naughty because it has a little extra kick with the Bourbon), and with a few tweaks from a couple of recipes I think I found it.  And Holla!....the Hubs said it was equally as good- but Ice cream is a must (I used homemade whip). Let me put this out there though, this took a LONG time to make.  Fulfilling, but long.  However- this baby might help out and shave like 25-30 minutes from your prep time, I sure could have used it!  Also, these pies tend to get a little Paula Deen with the butter, so I cut some of that down as well as used Xylitol instead of white sugar to cut back (a little).

Naughty Deep Dish Bourbon Apple Pie

2 Cups All Purpose
1/2 teaspoon salt
2 tablespoons Xylitol
11 tablespoons of chilled butter, cut into small pieces
4 to 5 tablespoons ice water

Using a food processor, pulse to combine the flour, salt and Xylitol.  Add butter until the mixture looks crumbly. Add 4 tablespoons of water and pulse until the dough begins to form a ball or crumbles.  If it seems like it never gets there, add the 5th tablespoon and pulse. Gently mold the dough into a disk and wrap with plastic wrap.  Chill in refrigerator for at least 1 hour.  Once chilled, roll out with a rolling pin or similar until the dough will cover bottom and a little over half way up the side of a 10" spring form pan.  Fold down side to make it a little extra thick and even all the way around.

Crumb Topping:
1/2 cup pecans, lightly toasted
1/3 cup Xylitol
3 tablespoons of brown sugar, packed
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/3 cup all purpose flour
5 tablespoons chilled butter

Coarsely chop toasted nuts (I put them on a baking sheet and popped them in the toaster oven for about 5 minutes, be careful! They burn easily!)  In food processor, process sugars, cinnamon, salt and flour for about a minute. Add butter and pulse until mixture is crumbly.  Stir is pecans and and then refrigerate, covered until ready for use.

5 to 6 medium tart apples, peeled and sliced thin(I used a mandolin, so the filling will look more layered)
2 tablespoons butter
3 tablespoons of ground cinnamon
1 cup Xylitol
3/4 cup Bourbon
1/2 cup Heavy Cream

Set oven to 375 degrees.  Melt butter in a large skillet over medium and add sugar, cinnamon and sugar, stir until combined.  Pour in bourbon and simmer at least 5 minutes for the alcohol to burn off. Add cream and continue to cook until mixture starts to thicken.  Add peeled, sliced apples and gently stir until coated.

Pour filling into unbaked crust and evenly top with crumb topping.  Bake for 50-60 minutes, until the filling is bubbling and the topping has browned.  Serve warm or at room temperature with ice cream or whipped cream.

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1 comment:

Cathy Mini said...

I love this pie! I'd love it if you linked up at our Pie Party happening over at:

Have a great weekend,

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