It’s that time of year again! It’s time for Pieathalon!
Thanks again to Yinzerella from Dinner is Served 1972 for hosting the Pieathalon for the 3rd year in a row!
This is always a fun vintage recipe swap. In the past I have gotten (sort of) lucky with an interesting Cheese Pie and an Avocado Lime Pie. Well, maybe not so lucky with that one… Anyway, this year I got lucky again and was assigned Brandy Apple Pie. Which I totally didn’t deserve, since I had submitted Lemon Potato Pie, which was chosen for Taryn at Retro Food for Modern Times. Poor Taryn. I hope it turned out!
- 10 cups (4 lbs) pared, cored, thinly sliced tart apples
- 2 Tbsp lemon juice
- 1 jar (12 oz) apricot preserves
- ⅔ cup sugar
- ¼ cup Cognac or brandy
- 3 Tbsp butter or margarine
- 1 Tbsp grated lemon peel
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ cup golden or seedless raisins
- 1 unbaked 9-inch pastry shell
- In small bowl, combine 2 cups sliced apples with lemon juice; toss lightly. Set aside. Place remaining apples in medium saucepan, along with ¼ cup apricot preserves, ⅓ cup sugar, Cognac, butter, lemon peel, spices, and raisins. Bring to boiling, stirring. Reduce heat and simmer, uncovered, stirring occasionally, 30 to 35 minutes, or just until applesauce consistency. Cool 30 minutes. Preheat oven to 375F. Pour warm applesauce mixture into bottom of unbaked pie shell. Arrange remaining apple slices, attractively, on top. Sprinkle with 3 tablespoons sugar. Bake 25 to 30 minutes, or until pastry is golden brown and apple slices are tender and glazed. Transfer to rack. In small saucepan, heat remaining apricot preserves with rest of sugar, stirring until preserves are melted. Remove from heat. Brush over top of apples. Serve warm or at room temperature, with whipped cream or vanilla ice cream, if desired.
Anyway, this pie was a bit more time-consuming than the normal apple pie, since it first called for making an applesauce flavored with cognac for the filling. Not that I’m complaining, since I am always on the lookout for interesting applesauce recipes. It smelled fantastic, so points for that.
After the applesauce was finished, I got fancy with some sliced apples, and then it was off to bake.
In a very Austrian step (think Sachertorte), an apricot preserve glaze was painted on the finished pie. Not that this pie needed more sugar, but there it is.
Then on to tasting:
“How does it taste?”
“It just tastes like applesauce jammed in a crust.”
The Verdict: Disappointing
From the Tasting Notes:
This just tasted like applesauce. Granted, it was good applesauce, but it didn’t really taste like pie. Maybe if the apples were just tossed with the ingredients and baked like a normal apple pie, it would have been better. At least it would have been more pie-like. The applesauce had a great flavor from the raisins, cognac, and nutmeg. Overall, not bad, but not great either.