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Boozy Apple Drunken Raisin Pie

Name: Boozy Apple Drunken Raisin Pie
Yield: 12
Ingredients: Drunken Raisins; Raisins; Catoctin Creek Roundstone Rye whisky; Pie Crust Ingredients:; All purpose flour; Coarse Sugar; Butter; Bourbon Whiskey; Pie Filling Ingredients; Catoctin Creek Roundstone Rye whisky; Apples; Coarse Sugar; Dark brown sugar; All purpose flour; Cinnamon powder; Nutmeg; Allspice; Butter

This easy whisky-soaked apple pie recipe is courtesy of Melissa Krumbein of Kitchen Thyme, Richmond, Virginia, and shared by Catoctin Creek Distilling Company, in celebration of the secret ingredient, Roundstone Rye, a 100% rye grain whisky with a woody taste, with notes of caramel, rich butter toffee, and just a hint of lemon in the nose.

10 May, 2021

serves for

ingredients

Drunken Raisins

Raisins

1 cup golden raisins

Catoctin Creek Roundstone Rye whisky

Pie Crust Ingredients:

All purpose flour

1 2/3 cups

Coarse sugar

8 teaspoons granulated sugar

Butter

8 tablespoons cold salted butter (1 stick), cut into small pieces

Bourbon whiskey

2-3 tablespoons bourbon

Pie Filling Ingredients

Catoctin Creek Roundstone Rye whisky

2 tablespoons flambéd Roundstone Rye

Apples

6 Stayman apples

Coarse sugar

2/3 cup granulated sugar

Dark brown sugar

1/2 cup dark brown sugar, firmly packed

All purpose flour

1/2 cup

Cinnamon powder

1 teaspoon ground cinnamon

Nutmeg

1/8 teaspoon ground nutmeg

Allspice

1/8 teaspoon ground allspice

Butter

2 tablespoons of unsalted butter

Soak the Raisins in Whisky Overnight

Pour Roundstone Rye to cover raisins, let sit overnight in a sealed, airtight container.

Step 01

How to Prepare the Drunken Raisins:

Flambé the whisky-soaked raisins until flame has dissipated.
Remove remaining liquid for pie crust and filling.
Set raisins aside to cool.

Step 02

How to Make the Pie Crust:

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
Using your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Then take 2 tablespoons of the bourbon and mix just until the dough comes together. (Add the last tablespoon of bourbon, if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Once cooled, roll out 1 disk to cover bottom of pie pan and trim dough over the edge of the pan.

Step 03

How to Make the Pie Filling:

Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups).
Combine sugars, flour, cinnamon, nutmeg, and allspice, apples, raisins and bourbon.

Step 04

How to Assemble the Pie:

Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples.
Roll out remaining pastry. Cut slits in pastry dough and lightly brush egg wash around edge of pie.
Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge.