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! —alexander roberts
prepared pie crust
all purpose flour
fresh ginger, grated
fresh rosemary, chopped
stick of buter
In This Recipe
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.