Here it comes. The apple pie cliche. But really- there are truly very few things that are more American than apple pie. With the presidential election and Thanksgiving right around the corner, I viewed it as my civic duty to create the classic dessert. That- plus we have been having semi-regular baking contests at work and last week was pie. So, basically, it’s a win win situation.
My Aunt Khaki recommended this pie recipe to me and, I have to say, I wasn’t convinced. It didn’t seem all that special, but you don’t question the great Khaki. She knows her stuff. And her wisdom still stands. This pie is beautifully simple, but not so simple that it’s forgettable. In fact, it’s quite the opposite. Although I don’t remember my grandmothers having a special apple pie recipe, this is what it would have tasted like if they did. Add in a dollop of spiked cinnamon whipped cream and you have an extra special dessert.
Apple Pie with Cinnamon Rum Whipped Cream
Yield: 8-10 pieces of pie
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 6 Granny Smith apples – peeled, cored and thinly sliced
- 1 recipe pie dough
For the whipped cream
- 1 cup cold heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 3 tablespoons dark rum
- Preheat the oven to 425 degrees. Adjust one rack in the center of the oven and another below that rack.
- Make the filling: Melt the butter in a small sauce pan over medium heat. Whisk in flour and stir until no lumps remain. Add white sugar, brown sugar and water and bring to a boil. Turn down the heat to low and simmer 5 minutes.
- Prepare the pie crust: On a lightly-floured surface, roll out one disc of pie dough into a large circle that is about 1/8 inch thick. Carefully press into the pie pan. Trim off excess and crimp accordingly. Put the apple slices on top of the pie dough. Roll out the other dough disc and cut into 1 inch thick strips. Cover the apples with a lattice work crust. Gently pour the sugar and butter liquid over the crust and into the holes between the lattice strips. Pour slowly so that it does not run off.
- Line a cookie sheet with tin foil and place on the bottom rack to catch any liquids from the pie. Place the pie in the middle rack.
- Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F , and continue baking for 35 to 45 minutes. Remove from oven and allow to cool on a baking rack about 15 minutes before serving.
To make the whipped cream
- Place the whipping cream, sugar, and cinnamon in a glass or metal bowl. Beat on medium-high until stiff peaks form. Add in the rum and switch to a rubber spatula. Carefully fold the rum into the whipped cream. Serve immediately or store in the refrigerator for two days.
Source: Pie adapted from All Recipes