Limoncello Apple Pie

Honey crisp apple pie laced with limoncello and brandy, lightly spiced and perfectly tender.

My mom and dad came to visit last month and they brought us lots of goodies from their garden … including a nice, hefty bag of apples from dad’s prize honey crisp apple tree. Mom and dad encouraged my (somewhat set-in-their-ways) young adult children to enjoy the apples. They didn’t say it at the time, but the only thing THEY could picture making from the apples was PIE.

So yeah, we made a family pie project. The kids peeled and chopped the apples while I juiced the lemons and stirred in the liquor. I think it’s funny that when I asked my (non-drinking) kids whether we should include alcohol, the answer was a resounding “YES!” … if any of you are worried about the alcohol content, set your fears aside, the alcohol cooks out before you ever begin baking the pie, leaving behind just the lovely flavors.

I totally cheated and used a store-bought crust, but I betcha my apple whiskey crust would be amazing with this pie!

This morning my son ate the last slice of the pie, with a huge dollop of homemade whipped cream on top. My daughter wasn’t very happy about that when she got up. But lucky for her, there are always delicious alternatives at our house.

Limoncello Apple Pie

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 pie 1x

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Ingredients

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• Juice of 2 small lemons
• 1 Tablespoon brandy
• 1 Tablespoon Limoncello
• 1 teaspoon vanilla extract
• 8 cups honey crisp apples, peeled & cut into slices
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
• 1/8 teaspoon cardamom
• 3 Tablespoons minute tapioca
• 2 pie crusts (homemade or store bought … see recipe here for homemade)
• 1 Tablespoon cold butter, cut into thin slices

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Instructions

1. Preheat the oven to 375 F.
2. In a small bowl, mix the lemon juice, brandy, limoncello and vanilla. Peel & slice the apples, tossing a bit of the lemon juice mixture every time you add to the apples. (This will keep the apples from oxidizing.)
3. Meanwhile, in a separate bowl, mix together the spices and tapioca. Toss with the apple slices (including juices) and let sit for 15 minutes. stirring every 5 minutes or so.
4. Heat a medium saucepan over medium heat and then pour in the apple slice mixture. Cook for about 10 – 15 minutes, stirring frequently, until the mixture starts to thicken and the apples are tender. Remove from heat.
5. Roll out the bottom crust to fit the pie pan, dust the rolling pin with flour and roll up the pie crust onto the rolling pin. Set the rolling pin on the edge of the pie pan and carefully unroll the crust so it fills the bottom of the pan. Prick it with a fork and bake for about 10 minutes.
6. Pour the hot filling into the hot crust. Top the filling with little pats of butter.
7. Roll the top crust over, cutting out shapes to let the steam escape. Seal the edges as best you can.
8. Set the pie pan on an edged pan that can capture any escaped juices and bake for 40 – 50 minutes or until the crust is nicely browned and the apples are soft.
9. Remove from heat, let cool slightly, then slice and enjoy warm with whipped cream or ice cream on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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