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Wednesday, November 24, 2010

Wild Turkey

Apple Wild Turkey Pie:
  • 1/2 cup raisins
  • 1/2 cup Bourbon
  • 3 pounds Granny Smith apples, about 9 to 10 apples
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped pecans, toasted*
  • pie pastry for 2-crust pie
  • 2 teaspoons apricot or pineapple preserves, melted
  • 1 tablespoon buttermilk or evaporated milk
  • 1 tablespoon sugar


Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and pecans, stirring well to combine.
Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon apple filling mixture into pie crust.
Roll remaining pie crust out; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.
Bake at 450° on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 30 to 35 minutes longer.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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