And our first recipe out of the gate this week is for Pecan Apple Rye Pie. You thought we were going to throw you a more classic version, eh? That'll make its appearance later this week. Edge says he adapted this pie from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Enjoy!
Cook the Book: Pecan Apple Rye Pie
About This Recipe
- 1 crust: Apple Pie for Passerby Piecrust, Lone Pie Piecrust, or Karen Barker's Pin Rattling Piecrust (You need only one crust for this recipe, so you'll end up with a second for later use.)
- 2 apples, sliced and chopped
- 1 cup apple juice
- 3 eggs, slightly beaten
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/3 cup unsalted butter, melted
- 2 tablespoons rye whiskey (or bourbon or Tennessee whiskey)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 heaping cup coarsely chopped pecans
- 2/3 cup vegetable shortening, chilled
- 1/2 tablespoon salt
- 2 cups flour
- 4 to 5 tablespoons cold water
- 1 egg, separated
- 1/2 tablespoon cider vinegar
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1 cup lard (or shortening)
- 1 1/2 teaspoons salt
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 tablespoon sugar
- 4 ounces butter, chilled and cut into pieces
- 4 ounces vegetable shortening, chilled and cut into pieces
- 1/4 to 1/2 cup water, chilled in a squeeze bottle or spray bottle
Cook apples in a saucepan with apple juice until they soften, about 10 minutes. Drain apples in a colander. Mix together the eggs, sugar, corn syrups, butter, rye, vanilla, and salt until well blended. Set aside.
Heat the oven to 375°F. Roll one ball of dough into two circles 2-3 inches wider in diameter than your pie shell or plate, and place one crust in the pie plate. Reserve the second dough in the refrigerator for a future use.
Using a fork, prick the sides and bottom of the crust at 1/2-inch intervals. Sprinkle the cooked apples over the pastry. Spread the pecans on top, and pour the egg-syrup mixture over them. Bake in a heated oven for 30-40 minutes, until just set but still slightly loose in the center. (The pie will finish cooking as it cools.) Remove from the oven, and cool on a trivet before serving.
Apple Pie for a Passerby Piecrust
With a pastry cutter or a fork, cut the shortening and salt into the flour until the mix is pebbly. Add the water and stir with a fork until the dough becomes somewhat sticky. Form dough into a ball, and then cut the ball in half, handling the dough as little as possible. Wrap in plastic and refrigerate, preferably for at least an hour.
Lone Pie Piecrust:
In a liquid measuring cup, stir egg yolk with cider vinegar and enough warm water to reach the 1/2 cup mark. Set aside. Put flour, lard, and salt into a mixing bowl. Combine. Add egg mixture, stir, and form two balls. Place one between two sheets of plastic wrap and with a rolling pin press into a disk large enough to overlap the edges of your pie plate. Repeat with second dough ball. Refrigerate doughs for at least an hour.
Karen Barker's Pin Rattling Piecrust
Pulse flour, salt, and sugar in a food processor until blended. Add butter and shortening and pulse 12 to 14 times or until the mixture looks like clumpy sand. Transfer mixture to a large bowl and gradually spray in enough cold water to form a cohesive and evenly moistened dough that is still not sticky. Work quickly, tossing and stirring with a fork until dough begins to come together. Divide dough in two. Shape each half into a flattened round. Wrap in plastic and chill in the refrigerator for several hours or overnight. To prepare dough for the pie plate, lay down a sheet of wax paper. With a rolling pin, bang out the rounds into crusts, making initial impact at the centermost point before stroking quickly outward. Lift the pin each time before whacking it again. Ten or twelve spankings should do it. This crust recipe works well with just about any filling.