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Author Notes: Inspired by Four & Twenty Blackbirds, this version adds a deserved splash of whiskey and some fresh rosemary. Salted caramel gets poured into a buttery crust just before topping off the pie with a beautiful lattice. What could be better? Oh, yeah - the whiskey! —alexanderoberts
- 2 pieces prepared pie crust
- 6 apples
- 1 splash whiskey
- 1 tablespoon sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon cinnamon
- 1 tablespoon fresh rosemary, chopped
- 1 pinch fresh nutmeg
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon salt
- 1 stick of buter
- 1/2 cup cream
- First, prepare your caramel. Combine the one cup of sugar, salt and water in a medium sized pot. Stir to combine, and leave over medium heat until the mixture is clear. Whisk in butter bit by bit. Continue cooking the caramel, and when it reaches a lovely copper-like color, remove it from heat immediately and slowly pour in the cream while whisking. The mixture will expand, so be careful!
- Squeeze lemon juice into a big bowl and add a big splash of whiskey. Peel and slice apples thinly, and mix them into the lemon juice. Add a sprinkling of salt, and all spices and herbs. Finally, add the flour and toss it around to cover all of the apples evenly.
- Pour apple mixture into lined pie pan. Pile it up a bit higher than the crust, because the apples will reduce significantly! You may need more or less than six apples depending on their size. Put the top crust on!
- Egg wash the entire crust, and sprinkle the top with a bit of raw sugar and some flaky sea salt. Bake on 400° until the pie is golden brown. The caramel will bubble, and a little may leak out. This is normal! Stab an apple with a knife to check doneness. My apples had some bite left in them, which I really loved.
- This recipe was entered in the contest for The Best Thing You Ate This Year