Apple Pie with a Hint of Whisky

For the pie crust mix flour, rye flour and sugar in a large bowl. Add the cold butter in chunks and quickly work into crumbs with your hands. Then add the whisky and yoghurt. Only work until you can form a ball. Cover and chill in the fridge for at least half an hour or longer. You can chill the dough overnight.

For the filling pour 80 grams of whisky and half of the lemon juice into a small pot. Let simmer on medium heat until reduced to half. I had a pretty large pot, so it only took me about five minutes. Oncee done, add the butter and let melt. Take off two tablespoons of that mix and set aside both. Meanwhile peel, core and slice the apples. Marinate prepared apples in the remaining 50 grams of whisky, lemon juice and sugar. Once the reduced whisky is cool (I am talking about the larger amount), add the cornstarch and very briefly heat while stirring until it has thickened a bit. Coat the apples with this mix.

Cut the dough in half and place one half back in the fridge. Roll out the second half on a floured surface into a circle. Place into the pie form. For now don't worry about any overhang. Stack the apples on top. If you have any liquid, try to leave as much in the bowl. Roll out the second half of dough into a circle. You can either create a lattice top. For a visual how to do this best, check this short video. You can also simply cut a few slits into the top. If you want to crimp the edges, see how I do it here. Of course you can also simply seal by using a fork.

Preheat the oven to 230 degrees Celsius and place a rack on the second lowest rack. Brush your pie with egg wash and sprinkle with coarse sugar. Bake for 15 minutes, then lower the temperature to 180 degrees Celsius and bake for about 40-45 more minutes. Cover with aluminium foil if it browns too much. Fresh out the oven, immediately brush with the remaining whisky mix. Either enjoy warm or cold with some ice cream. It is definitely easier to cut into chilled pie, but I love a warm pieces fresh from the oven.