Apple Pie
Apple Pie
A buttery and flakey pie crust filled with flambéed apples, topped with a homemade butter pecan ice cream, a crown royal carmel sauce, and finished with toasted pecans
Pie crust
Ingredients
2 cups all purpose flour
15 tbsp cold butter cubed
1/4 cup ice water
1 tsp salt
2 tsp sugar
Procedure
1.Start by dissolving the salt and sugar in the ice water
2.Begin cutting the cold butter into flour until the butter forms small pea sized pieces
3.Add the ice water a splash at a time until it forms a smooth dough(you may not need all the water)
4.Wrap the dough in plastic wrap and refrigerate for at least 1 hour
5.Roll out your dough and bake at 425F for 10-15 in your preferred baking dish
6.Cool and set aside
Crown Royal Carmel
Ingredients
4oz butter
4oz brown sugar
1/4 cup any apple whiskey (I used crown royal)
Procedure
1.In a medium sized sauce pan melt your butter then add the brown sugar
2.Whisk the butter and sugar together until they are both fully incorporated then pour in the apple whiskey while whisking constantly
3.It should for a smooth Carmel sauce, Keep hot and set aside)
Apple filling
Ingredients
3 honey crisp apples (peeled and sliced)
1/2 cup of the crown royal carmel
1 splash of apple whiskey
a pinch of cinnamon
a pinch of nutmeg
a pinch of salt
Procedure
1.In a skilled add your carmel sauce and bring to a light simmer then add your sliced apples
2.Once the apples are slightly softened add the splash of whiskey and flambé
3.Season the filling with cinnamon, nutmeg, and salt
4.Fill your baked pie crust with your filling
