Drunken Apple Pie With Cranberries, Raisins, Apricots and Pecans

Okay I know this is going to blow my diet to smithereens but you know you only live once and to this is a recipe I am willing to die for. This is absolutely delicious. Top this with a glorious scoop of Cinnamon Ice Creme and bury me next to ol’ Oak Tree. I’m in Heaven!

Drunken Apple Pie With Cranberries, Raisins, Apricots and Pecans

Ingredients

Crust

2 ½ cups All Purpose Flour
½ tsp. Salt
1 tsp. Sugar
1 cup Pareve Margarine, cut into small pieces
½ cup Ice Water, plus more if needed

Filling

6 Green Tart Apples, peeled and sliced
¾ cup Dried Cranberries
2 tbs. Dark Rum, divided
¼ cup Honey
¼ cup Dark Brown Sugar
Juice on one fresh Lemon
Zest of one Lemon
¼ cup Raisins
¼ cup dried Apricots
½ cup Pecans, toasted and crushed
1 tbs. Cornstarch
1 tbs. ground Cinnamon
1 tbs. Pareve Margarine

Directions

The Crust

In a large bowl, combine the flour, salt, and sugar. Use a pastry blender to cut in the margarine until the mixture resembles coarse crumbs. Add the water a little at a time and blend until dough just starts to hold together, adding a little more water if needed. Divide the dough into two round disks and wrap them in plastic wrap. Refrigerate for 30 minutes.

Roll out one piece of the dough on a lightly floured work surface to about 10 inches in diameter. Fit the dough into a 9-inch pie plate and trim and flute the edges. Roll out the remaining dough for the top crust and set aside.

Preheat the oven to 400°F.

In a small bowl add the pecans and 1 tbs. Dark Rum. Coat the pecans well and toast them for a few minutes in the oven. Remove from the oven and allow to cool and crush them into small pieces.

The Filling

In a large bowl add apples, 1 tablespoon dark rum, cranberries, raisins, pecans, apricots, honey, sugar, lemon juice and zest, cornstarch, and cinnamon, and stir to mix well.

Spoon the filling into the bottom crust and dot with bits of the margarine. Place the top crust over the fruit and crimp the edges. Pierce several holes in the top crust with the tines of a fork.

Bake for 10 minutes, then reduce heat to 350°F and bake until golden brown, about 45 minutes. Cool on a wire rack before serving at room temperature, about 45 minutes.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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