Pie Week: Open-Face Apple Pie - WCAX.COM Local Vermont News, Weather and Sports-

Pie Week: Open-Face Apple Pie

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Pie Week continues here on Channel 3. Jonathan Forrest is here to tell us how to make his famous open-face apple pie!

1 Single 9" Pie Pastry

8 Apples (use crisp, sweet, but tart varieties similar to Pink Lady)

1/2 C. Packed Dark Brown Sugar

1/4 + 1/8 C. Dark Rum

1Tbsp. Molasses

1/2 tsp. Cinnamon (rounded)

1/4 tsp. Ground Clove

1/4 tsp. Chili Powder

1 ½ Tbsp. Cornstarch

4 Tbsp. Butter

First peel and core the apples. You can use a potato peeler to peel the apples and then using a paring knife cut the apple into quarters, core and cut each quarter into six varying sized cubes. This allows for differing levels of cooked apple.

Place the apple cubes in a large bowl and pour over them the brown sugar, dark rum, molasses, cinnamon, clove and chili. Mix well, making sure a nice even coating of spice is on each apple piece, cover and refrigerate the apples allowing the sugars to draw out the apple juice and the apples to absorb the rum and spices.

The following day, prepare a 9 in. pie pan with the pastry dough. Preheat the oven to 375F. 

Then strain the juices off the apples into a saucepan, add the cornstarch and whisk until there are no lumps, add the butter and stirring constantly over low heat allow the sauce to thicken. Once the sauce has thickened, pour it back over the apples along with all the spices that collected in the strainer and give the apples a few good stirs.

Fill the pastry with the apples, bake the pie on the middle rack of the oven for 45 minutes, give or take a few, then allow the pie to cool completely on the counter before serving, usually paired with Ben and Jerry's Vanilla Ice Cream.

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