PINK ADOBE FRENCH APPLE PIE
A super-special rendition of French apple pie from the famous Pink Adobe restaurant in Santa Fe, New Mexico. Once you’ve tried it, you will be hooked!
Temperature: 450F for 10 minutes, 350F for another 30 minutes or until crust is golden and apples test tender when pierced with a toothpick
1 recipe pastry for double-crusted 9-inch pie, see recipe below
1 pound sliced apples
2 Tablespoons lemon juice
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup white sugar
¼ cup seedless raisins
1 cup brown sugar
2 Tablespoons flour
¼ stick butter
½ cup shelled pecans
¼ cup milk (ample)
1. Put the apples in the pastry-lined pie tin and sprinkle with the lemon juice, nutmeg, and cinnamon.
2. Spread evenly with the white sugar and raisins.
3. Mix the brown sugar, flour, and butter in a bowl. When well blended, spread over the contents of the pie tin and sprinkle with pecans.
4. Add most of the milk, lightly sprinkling over apple mixture. Cover with the pastry top and freeze until firm. If not freezing cut a pattern in the top crust and brush it with milk, then sugar and a light sprinkling of cinnamon. Bake as directed in a preheated 450F oven.
Freezing Hints: After firmly frozen, package airtight, seal, and label. To serve, warm pie about 30 minutes in a 325F oven if baked. If unbaked, preheat oven, cut a pattern in top crust, then proceed as above.
Maximum recommended freezer storage: 4 months
Always serve with sauce as follows.
RUM OR BRANDY HARD SAUCE
½ cup butter
1 ½ cups powdered sugar
1 Tablespoon boiling water
1 teaspoon rum or brandy
1. Cream the butter until light; beat in the sugar and add 1 Tablespoon boiling water, then beat in the liquor and serve with the pie, which should always be served warm on warm plates as that this sauce oozes down into the rich pie. It’s marvelous!
My all-time favorite pastry—you can hardly fail to produce a beautiful flaky-crusted pie with this recipe, especially if you use a food processor.
Yield: Three 9-inch crusts
3 cups all-purpose flour (sifted)
1 cup shortening (lard is preferred)
1 Tablespoon vinegar (dark)
2 teaspoons salt
5 Tablespoon water
*Lard yields a flakier crust.
1. Blend flour and shortening until mixture resembles coarse meal.
2. Beat egg, vinegar, salt, and water with a fork. Add to flour and shortening.
3. Blend together well, then roll out on lightly floured board and use as desired.
Freezing Hints: Freeze baked or unbaked. This very tender crust turns out beautifully without chilling—even when baking immediately. You can freeze filled or as flat pastry.
Maximum Recommended Freezer Storage: 6 to 8 months when baked, 2 to 4 months unbaked. Pastry only keeps 6 months.
Reprinted with permission from the Jane Butel’s Freezer Cookbook