Blackberry Brandy Apple Pie

Blackberry Brandy Apple Pie

Preheat oven: 375 Degrees Fahrenheit

Filling:
In a large mixing bowl combine:
1/2 c. Sugar
2 tsp. Cinnamon
1 Tbsp. Cornstarch
1/4 c. Blackberry Brandy
1 t. Vanilla

Toss into bowl to evenly coat with the brandy mixture and set aside while mixing crust:
6-8 Granny Smith Apples, peeled and sliced (enough to heap into a pie plate, mounded 2-3 inches higher than the rim)

Preheat oven to 425 degrees Fahrenheit

Pie Crust:
Using a wire whisk, sift together the dry ingredients:
2 c. Flour, All-purpose
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Cornstarch

Using a pastry blender, cut into the flour mixture until coarsely distributed:
2/3 c. Lard (When I come up with a really tasty substitute for this, I'll post it here)
2 Tbsp. Butter

Mix together and pour 1 Tablespoon at a time, into center of crumb mixture, tossing lightly with a fork until dough sticks together:
1 Tbsp.Apple Cider Vinegar
5 Tbsp. Ice-cold Water
1 t. Vanilla
1 t Blackberry Brandy

Gently pat dough to form a ball, divide in half. Roll out the first half on a lightly floured surface to make the bottom crust, gently laying it in the pie plate and up and over the sides. Trim the circle with a sharp knife, leaving 3/4-1 inch of dough draping over the edge.  

Mix the apples a bit and pour entire contents into the bottom crust, patting the apples into place. Dot with a couple Tablespoons of butter.

Roll 2nd half of pastry dough into a circle large enough to cover the apples and drape over the rim of the pie plate. Using a sharp knife, make a few decorative air holes in the top crust to vent. I use an egg wash of 1 well-beaten egg mixed with 2 tsp. water to brush around the rim of the bottom crust to seal the two crust layers together at the edges. Pinch to form a scalloped edge.

*(I've been playing with lattice crusts lately, in which case I use a pizza cutter to cut the 2nd pastry circle into 1/2-inch strips to weave like a basket across the top. I roll the bottom lip over the strips at the edge and pinch the crusts to make a scalloped edge).*

Using a pastry brush, brush the entire surface of the pie with the egg wash and sprinkle with cinnamon and sugar (or just plain sugar).

Place foil around edge to prevent burned edges. Place on center rack of preheated oven, and bake at 375 degrees, 50-60 minutes until bubbly and apples are soft and tender enough to poke through with a knife or toothpick. .

We like our pie with a small scoop of Vanilla Bean or Butter Pecan ice cream.