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! —alexander roberts
Ingredients
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2 pieces
prepared pie crust
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6
apples
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1 splash
whiskey
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1 tablespoon
sugar
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3 tablespoons
all purpose flour
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1/2 teaspoon
fresh ginger, grated
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1 teaspoon
cinnamon
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1 tablespoon
fresh rosemary, chopped
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1 pinch
fresh nutmeg
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1 cup
sugar
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1/4 cup
water
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1 teaspoon
salt
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1
stick of buter
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1/2 cup
cream
Directions
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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!
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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.
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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!
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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.
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