Classic Brandy Apple Pie Recipe (2024)

FAQs

Should you cook apples before putting them in a pie? ›

With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove.

Applejack generally has a thinner apple flavor, while the concentrated brandy has a richer, more complex personality. Unlike its cousin Calvados, American apple brandy doesn't play by a strict set of rules. Calvados must be produced in the Normandy region of France and must be aged in oak casks for at least two years.

The most common Apple Brandy is called Calvados, which is the Normandy region of France where the liquor originated. Calvados is typically made with cider apples, but it can also be made with pears grown in the same region.

Crafted with the intent of capturing the fruit's full flavor, the brandy bears bright notes of green apple and caramel with a honey-cinnamon finish that's perfect in a Hot Toddy.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Calvados is a French brandy made from apples (though it can also contain pears). The name is an Appellation d'Origine Contrôlée, meaning that calvados can only be produced in defined areas of North-Western France.

Varieties like McIntosh and Red Delicious have a good balance of sugar and acidity, which contribute to the complex flavors in apple brandy. You can't go wrong with other popular apples like Braeburn or Fuji, either, so don't be afraid to experiment with your favorite varieties.

Applejack and apple brandy are closely related, however. Both are typically bottled at a minimum of 40% alcohol by volume (80 proof), are distilled in various ways, and can be aged or unaged (though notably, Calvados must age for at least two years).

Brandy, if unopened, does not go bad if kept away from heat and light. Once a bottle of brandy is opened, it's got about 1 to 2 years left before noticeable degradation in flavor and quality.

What's a good mixer for apple brandy? ›

Brandy Old Fashioned

Keep it simple with apple brandy, a dash of simple syrup and another of Angostura bitters, an orange twist, and one large cube. It's the best way to experience the flavor of the spirit.

If you're new to brandy alcohol, our Best Overall pick is Argonaut Fat Thumb Brandy . This California-made, 86-proof blend of alembic and Coffey still brandies is complex and known for its flavors of caramel apples, rich oak, coconut, and toasted vanilla beans.

Perfect for sipping neat or as the foundation of a memorable co*cktail, this brandy is a celebration of American craftsmanship and tradition. Order your bottle of Laird's Straight Apple Brandy 100 Proof Bottled in Bond online today and embrace the intensity of this exceptional spirit.

It's distilled first to 60 proof, and then distilled again—with the distiller looking mainly for the heart of the distillate—to around 60 to 80% ABV (or 120 to 160 proof).

Flour or cornstarch might seem like an odd addition to your pie filling, but it's there for a reason, people! These ingredients work to thicken the juices from the fruit, helping them gel together instead of staying thin and runny. For the love of all things delicious, do not forget them.

Cut apples into same-sized pieces (about ½-1” cubes). Put apples pieces into a skillet with 2 TBS water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.

peel your apples. While the debate on whether or not to peel your apples seems never-ending, it really comes down to a matter of personal choice. Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked.

You can dice each quarter crosswise for slightly bigger apple chunks, or you can slice the quarters lengthwise for thin apple slices. If you're not quite ready to assemble your pie just yet, freeze the apple slices for later.