![]() ![]() This is a Gluten Free, G-Free Foodie version of a much-loved recipe by Alton Brown. **If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them. Remove to a rack and cool a minimum of 4 hours or until almost room temperature. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Brush the top crust with the reduced juice everywhere except around the edge of pie. Press together the edges of the dough around the rim of the pie. The products sold on the Mission Liquor website are intended for adults only By entering, you certify that you are of legal drinking age, at least 21 years. Lairds Old Apple 7 1/2 Year Old A straight apple brandy, not blended with neutral spirits.Aged for. Place this dough over the apples, pressing the pie bird through the top crust. Aromas of ripe apples and full flavor but more palatable. Drink on the rocks or makes a great vodka substitute - and its naturally gluten. Roll out the second pie dough as the first. Distilled to 188 proof and diluted with pure NC mountain water to 80 proof. Pour over any liquid that remains in the bowl. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Set a pie bird in the center of the bottom of the pan. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Place into a 9 ½ to 10-inch tart pan that is 2-inches deep. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place the dough onto a lightly floured piece of waxed paper. Remove one disk of dough from the refrigerator. ![]() Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise or pie spice. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Toss all of the apples with ¼ cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 ½ hours. Slice into ½-inch thick wedges or slices. Prepare pie dough as directed, and refrigerate. ¼ teaspoon freshly ground grains of paradise or Gluten Free apple pie spice if you prefer.2 teaspoons freshly squeezed lime juice.3 to 3 ½ pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples.We recommend using our Gluten Free Double Pie Crust recipe and substituting ice cold applejack, apple cider or brandy for the water. Use your favorite G-Free Double Pie crust recipe. meletti amaro/ applejack/ sibilla amaro/ dry curacao/ lemon burnt honey and a.
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