Beer Soaked Apple Pie
for the filling:
5-7 medium Fuji apples, peeled, cored and diced
1/2 cup brown sugar
3 tablespoons apple pie spice
1 bottle Alaskan Amber beer
1 tablespoon cornstarch
for the crust:
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sweet basil
1 1/2 cups shredded Cheddar cheese
1/2 cup unsalted butter
1 teaspoon lemon juice
4 tablespoons COLD water
1. Preheat the oven to 425F.
2. Combine the apples, brown sugar, apple pie spice and half the beer in a medium tupperware container with a lid. Put on the lid and shake well. Mix the cornstarch with the remaining half of the beer. Add to the tupperware and shake well. Let the apples soak for at least 2 hours, shaking occasionally.
3. Meanwhile, make the crust by mixing the whole wheat flour, salt and basil together with a fork. Cut in the butter and shredded cheese till the mixture forms crumbs. Add in the lemon juice and water and mix till the dough is wet enough to form with your hands.
4. Split the dough into 2 equal halves and set one aside in the fridge.
5. Take the other half and form it into a ball on a floured surface. Using a rolling pin or a water glass, roll the dough out into a 12-inch circle. Carefully place the dough circle into the pie plate and reform the dough to fit the plate.
6. Take the second dough circle out of the fridge and form it into a 12-inch round in the same way as the last one.
7. Sprinkle a bit of olive oil onto the dough and spread it around with your fingertips. Using a large spoon, pile the apples on top of the pie. Pour any leftover marinating liquid over the top of the apples.
8. Carefully place the second 12-inch round on top of the apples, using your fingers to mold its edges to the edges of the bottom crust. Using a fork, poke some holes in the top crust for ventilation.
9. Bake the pie for 15 minutes at 425F, then reduce the heat to 375F and bake another 35-45 minutes or till crust turns brown. If a lot of juice starts seeping from the pie while baking, take a basting brush and baste the top crust with the liquid. This will caramelize a bit and make the top crust a bit shiny and fancy.
10. Remove from the oven and let the pie cool for a bit. Serve warm with French vanilla ice cream.