Apple Pie with Cinnamon Cream Sauce by Barbara
I made this pie for Super Bowl last February and my notes say "What a mess!" (I keep a notebook for my experiments) but I thought it would be perfect in the Fall or maybe even Thanksgiving, so I am posting it now. I don't remember every step exactly as I did them, so that's another reason to make this pie again. I do remember that it was delicious!
---Barbara
Makes one 9 inch pie
Double pie crust (your choice)
3 lbs. Honeycrisp apples, peeled, cored and sliced
1 lemon, juiced (about 2 T.)
2 T. Calvados (apple liqueur)
1 cup sugar
2 t. Vietnamese cinnamon
3/4 t. salt
1 heaping tablespoon of cornstarch
2 T. to 1/4 cup heavy cream for the sauce
Peel, core, and slice the apples in a large, microwaveable bowl.
Toss them with the lemon juice. This will keep the apples from turning brown and brightens the flavor of the pie.
Microwave on high for 7.5 minutes, rotating and stirring, periodically. Pre-cooking the apples shortens to baking time, which prevents your crust from burning.
Mix together the sugar, cinnamon, salt and cornstarch.
Use the back up the measuring spoon to grind the cornstarch with the sugar until there are no lumps remaining. Rotate the bowl as you do this.
Carefully remove that apples from the microwave.
Pour the Calvados over the top, and toss well.
Add the sugar mixture and toss well.
Let stand and cool off completely. There will be juices in the bottom of the bowl.
Can be done a few hours in advance.
Pour off the juices that have collected from the apples. There should be about 1 cup. Set aside. This will become the cinnamon cream sauce after the pie is baked and cooled.
Pre-heat the oven to 425 degrees.
Place a baking sheet on the middle rack, to catch the juices. This also makes for a crispier bottom if you use a metal pie pan, too.
Remove the defrosted pie crust from the refrigerator. Dust an area on your counter with flour and also dust your rolling pin.
Roll out the bottom pie crust. Slide it into the pie plate and place in the fridge.
Then, roll out the top of the pie crust.
Time to assemble the pie.
Remove the bottom crust from the fridge. Use a slotted spoon and add the apples in an even layer.
Cover the pie with the second crust.
Crimp. Cut air vents into the top.
Place on preheated baking sheet in a preheat oven.
Bake for 10 minutes, then turn down to 350 degrees.
Bake for another 45 minutes to an hour, until the top is golden brown and the insides are bubbly.
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| My Ragamuffin Pie |
Let cool completely.
Time to make the cinnamon sauce.
Add the 1 cup of juices you set aside earlier to a small saucepan, and bring to a rapid boil.
Add the cream.
Now you have a cinnamon cream sauce. Carefully pour it back into the pitcher from the hot saucepan.
My pie crust was crumbly but tasted great!
B