Spiced Sherry Apple Pie

  I used the recipe for Spiced Sherry Apple Pie today from the Fannie Farmer Baking Book. It was quite good. It will not replace my normal apple pie recipe, but as a change it is good. I rarely make a two crust pie, so that was a small challenge in itself.

  The next time I make it, I will cut back on the amount of sherry as it was juicier than I would have liked. The flavor was good, however. 

  I do think you need to use a sweeter apple and one that will hold its shape. I used the Honey Crisp as they are a favorite of ours when they are in season. I also used Cream Sherry as opposed to plain Sherry, either should work.

Spiced Sherry Apple Pie

Pastry for a 9 inch two crust pie

½ cup sherry (not cooking sherry*)

1 tablespoon fresh lemon juice

1 rounded tablespoon flour

½ teaspoon cinnamon

¼ teaspoon ground allspice

⅛ teaspoon ground cloves

¼ teaspoon salt

½ cup sugar

7 apples, peeled, cored, and sliced (Honey Crisp or Golden Delicious)

  Line a 9 inch pie pan with half the rolled out dough. Roll the remaining dough and set it aside.

  Combine the sherry, lemon juice, flour, cinnamon, allspice, cloves, salt and sugar in a heavy-bottomed saucepan. Mix until smooth and well blended. Add the apples and toss so they are coated with the spice mixture. Put on medium heat and cook until the mixture boils. Stir and let boil for 1 minute. Cover and remove from heat. Let cool to room temperature.

 Preheat the oven to 400°.

  Pile the apple mixture into the dough-lined pan. Place the top crust over the filling. Crimp the edges and cut vents in the top.

  Bake for 15 minutes at 400°, reduce heat to 325° and bake for 45 minutes more,
Serve warm or cold.

  We enjoyed it warm with ice cream.

*Cooking sherry has salt added and would not work in this recipe.