Ingredients
Scale
- Juice of 2 small lemons
- 1 Tablespoon brandy
- 1 Tablespoon Limoncello
- 1 teaspoon vanilla extract
- 8 cups honey crisp apples, peeled & cut into slices
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
- 3 Tablespoons minute tapioca
- 2 pie crusts (homemade or store bought … see recipe here for homemade)
- 1 Tablespoon cold butter, cut into thin slices
Instructions
- Preheat the oven to 375 F.
- In a small bowl, mix the lemon juice, brandy, limoncello and vanilla. Peel & slice the apples, tossing a bit of the lemon juice mixture every time you add to the apples. (This will keep the apples from oxidizing.)
- Meanwhile, in a separate bowl, mix together the spices and tapioca. Toss with the apple slices (including juices) and let sit for 15 minutes. stirring every 5 minutes or so.
- Heat a medium saucepan over medium heat and then pour in the apple slice mixture. Cook for about 10 – 15 minutes, stirring frequently, until the mixture starts to thicken and the apples are tender. Remove from heat.
- Roll out the bottom crust to fit the pie pan, dust the rolling pin with flour and roll up the pie crust onto the rolling pin. Set the rolling pin on the edge of the pie pan and carefully unroll the crust so it fills the bottom of the pan. Prick it with a fork and bake for about 10 minutes.
- Pour the hot filling into the hot crust. Top the filling with little pats of butter.
- Roll the top crust over, cutting out shapes to let the steam escape. Seal the edges as best you can.
- Set the pie pan on an edged pan that can capture any escaped juices and bake for 40 – 50 minutes or until the crust is nicely browned and the apples are soft.
- Remove from heat, let cool slightly, then slice and enjoy warm with whipped cream or ice cream on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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