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Tipsy Apple Pie

Servings: 8

Upgrade your holiday apple pie with a splash of good bourbon and a helping of velvety prunes. The embellishments are elegant and meant to be appreciated by grown- ups, yet subtle and coy enough to be enjoyed by children.


  • 2-1/2 lb. peeled and cored apples, sliced into 1/2-inch wedges
  • 2 Tbs. cornstarch
  • 8 Tbs. unsalted butter (1 stick/112 g)
  • 1/2  vanilla bean
  • 1/2  cup heavy cream (120 ml)
  • 1  cup packed dark brown sugar (215 g)
  • 2  Tbs. bourbon
  • 10 pitted prunes, quartered (3 oz.)
  • 1 recipe Heirloom Wheat Pie Dough
  • All-purpose flour, for dusting
  • 1 egg, beaten
  • Granulated sugar, for sprinkling


Place a rack in the middle of the oven, and preheat to 350°F.

Place the apples in a roasting pan, sprinkle with the cornstarch, and toss to coat.

Melt the butter in a small saucepan over medium heat. Split the vanilla bean lengthwise with a paring knife, scrape out the seeds with the back of the knife, and add both the seeds and pod to the pot. Add the cream and brown sugar. Bring to a boil over medium heat. Using kitchen tongs, remove the vanilla bean, and stir in the bourbon. Pour the caramel mixture over the apples in the roasting pan, add the prunes, and use a rubber spatula to toss until all the fruit is coated. Roast for 45 minutes, stirring the filling with a wooden spoon every 15 minutes. Let cool completely. Cooking the apples partially prior to building the pie will
diminish the chances of having a soupy filling and a soggy bottom, while preventing the top crust from sinking in the middle. (Note: The filling can be made in advance and stored up to 2 days in the refrigerator.)

Place a rack in the middle of the oven, and preheat to 350°F.

Remove both dough disks from the refrigerator, and let stand 30 minutes. Working with one disk at a time, on a lightly floured surface, roll out the dough to a round about 11 inches in diameter. Pick up one of the rounds by rolling it onto the rolling pin, and lay it into a pie plate. Gently press the dough into the bottom and the sides of the pan, leaving a lip on the edge.

Carefully spoon the filling into the pie plate, forming a mound in the center. Lay the remaining dough round over the filling. Trim any excess dough with the kitchen scissors, leaving 1 inch of dough hanging from the edge of the pie pan. Gather the dough to form a border along the edge of the pan. Crimp the top and bottom crusts together around the edge by pinching the dough with your fingertips, forming consecutive triangles along the edge, or gently pressing with a fork.

Using a paring knife, cut three 2-inch slits on the top crust to let steam escape while baking. Brush the top crust with the beaten egg, and sprinkle generously with granulated sugar. Place the pie plate on a rimmed baking sheet to catch any drips, and bake until the top crust is a rich golden brown, about 1-1/4 hours. Let cool for at least 1 hour before serving.


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