Serves 6-8 – Cooking & prep time 2 hours
We are so very thankful for every pint and plate full…
I don’t know about you but I always look forward to dessert at Thanksgiving. What could be more perfect than a bitter-sweet apple and ale pie. We used Wells Sticky Toffee Pudding Ale which compliments this dish perfectly, along with the cinnamon. This is definitely an all time favorite in the Yeti household, it holds all the seasonal flavors, that no one can pass up. It’s the dessert that will never disappoint, so why not give it a go!
What you need
2 1/2 Cups flour
1 tbsp sugar
1 tsp salt
1 Cup unsalted butter, cut into 1/2 inch cubes
6 tbsp water
2 1/2 Ibs of tart apples. Bramley or Granny Smiths, choose your fav
1 bottle of ale, reduced down to 1/2 cup – We used Wells Sticky Toffee Pudding Ale*
3 tbsp flour
1/2 Cup soft brown sugar
1/2 tsp cinnamon
1/4 tsp salt
Mix together the flour, sugar and salt with a fork, then mix in the butter, adding the 3 tbsp of water. Keep mixing until moist clumps form, adding more water by 1/2 tbsps if dough is dry. Divide dough in half. Flatten each part, cover and refrigerate for one hour. Keep chilled. Soften slightly at room temperature before rolling. (If short on time use pre made, rolled shortcrust pastry from a store).
Preheat oven to 425°F. Mix the flour, cinnamon, salt and brown sugar together gently, while tossing with apples and reduced ale.
*To make ale reduction bring the beer to a boil over medium heat, then turn down and simmer uncovered until reduced down to 1/2 a cup. Watch mixture carefully as it may start to bubble up the sides of the pan and can burn easily.
Roll out one piece of dough on a lightly floured surface, with a lightly floured rolling pin into a 13-inch circle. Then fit into a 9-inch pie plate. Trim around the edge leaving a 1/2-inch overhang. Roll out remaining piece of dough into an 11-inch circle. Spoon the apple filling into the shell then cover with pastry and trim the edges again leaving a 1/2-inch overhang. Press the edges together and crimp decoratively. Lightly brush top of pie with milk and cut a steam vent in top crust with a small sharp knife.Bake the pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and the filling is bubbling, (approx.40 minutes more). Cool pie to warm or room temperature on a rack.
We loved our pie served with ice cream and washed down with a second helping of Wells Sticky Toffee Pudding Ale… We couldn’t resist!