I love pies but rarely make them since my husband and I can easily polish off an entire pie in just a couple of days (I wish I was kidding)! But since my parents came to visit a few weeks ago I decided to make a pie for their arrival. I searched through all of my cookbooks to find the perfect pie, and trust me, it took a lot of time since I have way too many cookbooks.
While I was going through The Pastry Queen cookbook, my eyes lit up when I saw this recipe for Southern Comfort Apple Pie. I immediately called my mom to tell her the good news! Since both of my parents are HUGE fans of anything sweet (and big Southern Comfort fans) I knew they would appreciate this amazing recipe!
I did everything the recipe called for except I used this Williams Sonoma pie dough recipe. This Williams Sonoma recipe is my go-to dough recipe whenever I make a pie.
I topped the pie with homemade cinnamon ice cream, which was the perfect compliment to the pie. My parents enjoyed it so much they had it for dessert Friday night and breakfast Saturday morning!
Chef Mark’s Southern Comfort Apple Pie
1 unbaked Basic Pie Crust
1/2 cup pecans
1/3 cup granulated sugar
3 tablespoons firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup all-purpose flour
1/3 cup (5 1/3 tablespoons) chilled unsalted butter
5 to 6 medium-size tart apples (Braeburn, Cortland, or Winesap)
1/2 cup (1 stick) unsalted butter
3 tablespoons ground cinnamon
1 cup sugar
3/4 cup Southern Comfort liqueur
1/2 cup heavy whipping cream
To make the topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.
In a food processor fitted with a metal blade, process both sugars, the cinnamon, salt, and flour for about 1 minute. Cut the butter into small pieces and add to the sugar-flour mixture. Pulse about 10-15 times, until the mixture is crumbly. Stir in the pecans. Refrigerate the topping, covered, in a medium bowl until ready to use.
Line a 9-inch deep-dish pie plate with the pie dough. Press it into place and crimp the outside edges with your fingers or a fork.
To make the filling: Increase the oven temperature to 375 degrees. Peel, core, and cut the apples into 1/4-inch-thick slices. Melt the butter in a large skillet over medium-high heat. When the butter starts to foam, add the apples and saute for 5 to 8 minutes. In a small bowl, stir together the cinnamon and sugar; sprinkle it on the apples and stir to combine. Simmer the apples over medium-low heat about 1 minute longer. Remove the apples from the skillet with a slotted spoon, leaving as much of the butter-sugar mixture in the skillet as possible. Transfer the apples to a baking sheet and arrange in a single layer. (If heaped in a pile, the hot apples will steam-cook and become soggy.)
Pour the Southern Comfort into the butter-sugar mixture in the skillet. Simmer the mixture over medium heat at least 5 minutes, until the alcohol burns off (carefully sniff the mixture at close range; if it burns the insides of your nostrils, the vapors are still burning off). Add the cream and continue cooking about 5 to 10 minutes, until the mixture is as thick as pourable caramel. Return the apples to the skillet.
Pour the apple filling into the unbaked pie crust and sprinkle the topping evenly over the apples. Bake for 50 to 60 minutes, until the filling is bubbling and the topping is brown. Serve the pie warm or at room temperature.
Source: The Pastry Queen