Fall has finally arrived! Yes, that means pumpkin spice lattes are back. But I’m more interested in pie and brandy. Impress your friends with this recipe for Apple Brandy Pie.
Because I love drinking and my Grandma Barbara Baughman, I decided to add a little brandy to her French Apple Pie recipe. But not just any brandy — NeverSink Spirits‘ unaged apple brandy made from 100 percent New York State apples.
Based in Port Chester, NY, this new distillery is serving up something quite special. NeverSink Spirits has their own orchard with over fifteen varieties of apple trees. Some are bittersweet/bittersharp, some are “crab” cider apples, and some are heirloom dessert apples. Their unaged apple brandy uses a blend of apples grown directly from their orchard, which creates several layers of flavors like cut green apples, spice, vanilla, woods and pear. Because the apple brandy is so flavorful, this pie recipe only calls for the addition of a little cinnamon.
Apple Brandy Pie Recipe
3/4 cup sugar
1/4 cup plain flour
1/2 teaspoon cinnamon
Pinch of salt
4 apples, peeled and sliced thin
1/4 cup apple brandy
1 unbaked pie shell
Mix sugar, flour, cinnamon, salt and apples in a large bowl. Pour filling in an unbaked pie shell.
1 cup plain flour
1/2 cup butter (softened)
1/2 cup brown sugar
Mix flour, butter and brown sugar together in a bowl. Using your hands, break apart small one inch pieces and sprinkle the crumbles on top of the pie filling.
Bake at 400 degrees F for 50 minutes.
Now, all you need is some of Bobby Flay’s Bourbon-Maple Whipped Cream to top it all off! I hope you enjoy this special treat and the cooler season ahead. Cheers!
Post originally from Swig