Ingredients for Pink Adobe French Apple Pie
- Pastry For A Double Crust 9 Inch Pie
- Cooking Apple
- 1 tablespoon lemon juice
- Ground Nutmeg
- Ground Cinnamon
- 8 tablespoons granulated sugar
- 1/2 cup raisins
- Light Brown Sugar
- All Purpose Flour
- Unsalted Butter
- Pecan Halves
- 5 tablespoons milk
- 2 cups powdered sugar
- 2 tablespoons boiling water
- Rum
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How to Make Pink Adobe French Apple Pie
- Preheat oven to 450°F (232°C). Place oven rack in the lowest position.
- On a lightly floured surface, roll out half of the pie crust dough to a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Peel, core, and slice 6-8 medium apples (about 6 cups). Arrange the apple slices in the pie crust, mounding them slightly towards the center.
- Sprinkle apples with 1 tablespoon lemon juice, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon.
- Evenly distribute 6 tablespoons granulated sugar and 1/2 cup raisins over the apples.
- In a separate bowl, cream together 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 cup (1 stick) cold unsalted butter until crumbly. Sprinkle this mixture evenly over the apples.
- Sprinkle 1/2 cup chopped pecans over the brown sugar mixture. Pour 3 tablespoons milk over the top.
- Roll out the remaining pie crust dough to a 12-inch circle. Carefully place it over the apple filling.
- Crimp and seal the edges of the pie crust. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the remaining 2 tablespoons of milk and sprinkle with the remaining 2 tablespoons of granulated sugar.
- Bake for 10 minutes at 450°F (232°C). Then, reduce the oven temperature to 350°F (177°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- While the pie bakes, prepare the hard sauce (see instructions below).
- **Hard Sauce:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter until light and fluffy. Gradually add 2 cups powdered sugar, beating until combined. Add 2 tablespoons boiling water, 1 tablespoon at a time, beating until smooth and creamy. Stir in 1 tablespoon rum or brandy (optional).
- Let the pie cool slightly before slicing into wedges.
- Serve warm on plates, topped generously with hard sauce. Allow each slice to stand for a few minutes to let the sauce melt into the filling.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2230g
Fat
374g
Carbs
201g
