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Associate.com - Share Your Recipe!

Recipe Name: Apple Ginger Pie With Cider-bourbon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 1/2 Cup(s) Unbleached all purpose flour
1/4 Cup(s) Sugar
1 Teaspoon(s) Salt
1 Teaspoon(s) APPLE PIE SPICE
1/2 Cup(s) Chilled unsalted butter, cut
into pieces 1
stick
1/3 Cup(s) Chilled solid vegetable
Shortening
7 Tablespoon(s) Sour cream
3 Pound(s) Golden delicious apples
peeled cored cut
into 1/2-inch-thick
slices
1/4 Cup(s) All purpose flour
3 Tablespoon(s) Minced crystallized ginger
2 Tablespoon(s) bourbon
Milk
Vanilla Ice Cream
5 Cup(s) Apple cider
5 Tablespoon(s) Unsalted butter
Directions:
For Crust: Mix flour, sugar, salt and apple pie spice in processor.
Add butter and shortening and cut in until mixture resembles coarse
meal. Add sour cream and blend in using on/off turns just until dough
forms. Turn out dough onto lightly floured surface. Divide in half.
Form each half into a ball; flatten into disk. Wrap each disk in
plastic wrap and refrigerate 1 hour. For Filling: Preheat oven to
400F. Toss first 6 ingredients together in bowl. Roll out 1 dough disk
between sheets of plastic wrap to 13-inch round. Peel off top sheet;
invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off
plastic. Roll out remaining dough disk between sheets of plastic wrap
to 13-inch round. Peel off top sheet of plastic. Mound filling in pie
dish. Invert dough over filling. Peel off plastic. Pinch edges of
dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5
slashes in top of dough to allow steam to escape. Brush top with milk
and sprinkle with sugar. Bake until golden brown, covering with foil
if browning too quickly, about 1 hour. Let pie stand until just
slightly warm, about 1 hour. Serve pie with ice cream and
Cider-Bourbon Sauce. For the cider-bourbon sauce: Boil apple cider in
heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add
butter and sugar and whisk until butter melts. Boil 3 minutes,
whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce
completely before serving. Serves 8. Bon Appetit November 1992
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5799
Calories From Fat: 1917
Total Fat: 217.4g
Cholesterol: 615.8mg
Sodium: 2894.9mg
Potassium: 4339.1mg
Carbohydrates: 915.4g
Fiber: 54.9g
Sugar: 436.4g
Protein: 59.6g


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