![]() Place pie on parchment-lined baking sheet. Chill pie 10–15 minutes.īrush crust with egg and sprinkle turbinado sugar atop, if desired. ![]() Roll overhang of bottom crust over strips to create ridge. Use sharp knife to trim excess dough from lattice strips. Weave dough strips atop pie (see instructions below). Discard remaining liquid, or reserve to enjoy separately. Pour cooked apples and half of pan juices into prepared pie plate. Using pizza wheel or sharp knife, cut remaining dough circle into uniform strips roughly 1-inch wide for lattice top. Brush dough liberally with whiskey and bitters. Use fingers to press dough gently in place. Transfer first dough piece to standard 9-inch pie plate. On well-floured work surface, roll dough disks into ⅛-inch thick circles roughly 1 foot in diameter. Stir in whiskey slurry and cook until apples become coated in syrupy sauce. Cook over medium heat just until fruit starts to soften. In medium heat-proof bowl, combine 2 tablespoons sugar, cornstarch and cinnamon. ![]() Lower heat, and stir in 2 tablespoons butter until melted. In small saucepan, boil ½ cup whiskey and remaining lemon juice until reduced in half. Add ¾ cup sugar, ¼ cup whiskey and half of lemon juice.
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