Recipe for cooking tipsy apple pie

Recipes Made with Other Beverages :: Pies Made with Liqueurs

Tipsy Apple Pie

8 lrg. Granny Smiths
4 lrg. peaches (canned are fine)
1/2 c. dark rum
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 c. firmly packed brown sugar
2 c. flour
1 Tbsp. sugar
Generous pin. of salt
1 c. butter
6 Tbsp. ice water

Peel, core, and cut up the apples.

Peel and cut up the peaches.

Marinate fruit in rum, cinnamon, nutmeg, ginger and brown sugar. Let sit for about 2 hours.

Prepare piecrust: Measure flour, sugar and a generous pin. of salt into a food processor fitted with a metal blade. Pulse once or twice to mix. Add butter and pulse on and off until mixture resembles sm. peas. Add ice water all at once. Pulse a few more times, just until dough starts to come together. Turn dough onto counter and flatten into a disk. Wrap dough well in plastic or waxed paper, and refrigerate for at least 30 mins. before rolling out.

Drain fruit and place in crust fitted into deep dish. Add top crust and slash top. Brush with milk and bake 10 mins. at 425 degrees F. Finish baking at 350 degrees F for around 35 mins..

Instead of discarding marinade, thicken it slightly and serve over ice cream.