Two of the best flavors of fall: a traditional apple pie and a classic whiskey cocktail, are combined in this the Old Fashioned. In addition to rye whiskey and aromatic bitters, this recipe was designed and tested using a mix of Paula Red, Gala and Honeycrisp apples, but feel free to use whatever combination you prefer.
The most important things here are keep your crust ingredients cold, and douse the fruit in as much whiskey as possible.
Ingredients
Ingredients for the Crust
- 2½ tablespoons rye whiskey
- ½ cup milk
- 3¾ cups bread flour
- ⅜ cup rye flour
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- 1½ teaspoon kosher salt
- 1 cup cold butter, cubed
Ingredients for the Filling and Assembly
- 4 pounds assorted apples, cored and sliced
- ¾ cup, plus 2 tablespoons sugar
- ¾ cup rye whiskey
- Juice of 1 lemon
- 2 tablespoons butter
- 3½ tablespoons cornstarch
- 1 teaspoon cinnamon
- aromatic bitters, for brushing
- 1 egg, whisked, for brushing
- Turbinado sugar (optional)
Directions
Directions for Crust
Combine whiskey and milk in small bowl. Chill in refrigerator.
In medium mixing bowl, whisk together flours, cornstarch, sugar and salt. Add butter cubes, and toss to coat. Using fingers or pastry blender, quickly cut and rub butter into dry ingredients until it forms pea-sized pieces. Dig small well in center, and add milk mixture. Using hands, knead just until dough comes together. Add more liquid, as needed, if dough is too dry.
Place dough on flour-covered work surface. Knead briefly, just to smooth, if needed. Do not overwork. Divide dough in half, and shape each into 1-inch-thick disk.
Cover each disk in plastic wrap. Chill in refrigerator 1 hour, or up to overnight.
Directions for Filling and Assembly
Place apple slices in large bowl. Add ¾ cup sugar, ¼ cup whiskey and half of lemon juice. Toss to coat. Set aside.
In small saucepan, boil ½ cup whiskey and remaining lemon juice until reduced in half. Lower heat, and stir in 2 tablespoons butter until melted.
In medium heat-proof bowl, combine 2 tablespoons sugar, cornstarch and cinnamon. Whisk in reduced whiskey to make slurry.
Place apples in large pot. Cook over medium heat just until fruit starts to soften. Stir in whiskey slurry and cook until apples become coated in syrupy sauce. Remove from heat.
Heat oven to 425°F. On well-floured work surface, roll dough disks into ⅛-inch thick circles roughly 1 foot in diameter. Transfer first dough piece to standard 9-inch pie plate. Use fingers to press dough gently in place. Dough should hang over edges of plate. Brush dough liberally with whiskey and bitters. Place in refrigerator.
Using pizza wheel or sharp knife, cut remaining dough circle into uniform strips roughly 1-inch wide for lattice top.
Pour cooked apples and half of pan juices into prepared pie plate. Discard remaining liquid, or reserve to enjoy separately.
