Ale-Soaked Apple Pie
It took me far too long to combine two of my favorite culinary loves: beer and pie – but now that I have, I wanted to share this recipe with you. This recipe – modified from my personal regular apple pie recipe – features apples that are pre-soaked in beer. I chose a holiday ale, but anything with a bit of malty backbone and/or some spices (even a saison, wheat beer or barrel aged beer would work) will compliment the apples nicely. One word of advice: avoid using IPAs – food cooked with hoppy beers can turn unpleasantly bitter.
Quantities below will yield one pie. But who ever makes just one pie? Adjust quantities as needed.
- ~6 Cortland Apples
- ~6 Macintosh Apples*
- ~2 Yellow Delicious Apples
*Macintosh Apples (“Macs” for short) are a very soft apple, and make a soft pie. The Cortlands add stability without a “hard” texture, and they cook evenly with the Macs. The Yellow Delicious add some additional flavor complexity. If you are limited in your apple selection, avoid using all Macs. The Macs are too “wet” to be the entire makeup of the pie.
I’ll leave you to your favorite crust recipe – or feel free to use the refrigerated pie crusts. In my opinion, they work just fine for this recipe, because the apples are definitely the stars of the show here.
- 3/4 Cup of Sugar
- 2 Tablespoons Flour
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Nutmeg
- 1-3 Tablespoons of lemon juice
- 1 bottle of beer (brown, spiced ale, holiday beer)*
*The beer you use here is up to you – I recommend a spiced beer, a saison, a brown ale or something with some body and distinct flavor.
- Core, peel and slice all the apples and place them into a bowl large enough so that the apples do not rise above the sides of the bowl.
- Pour a single 12-oz bottle of beer and the lemon juice into the bowl with the apples. The beer should, ideally cover all the apples, so if you need to add more of the same beer to cover them, then do that.
- Leave the apples in your fridge to soak for at least an hour. I did it for two hours just to make sure it got good and soaked.
- Retrieve your beer-soaked apples from the fridge, and gently pour off the liquid. You might want to use a pasta strainer, or you can just use a pot lid to hold back the apples in the bowl while you pour out the liquid.
- Pre-heat the oven for 425 F.
- Put the apples into another (clean) bowl and add the sugar, spices and flour, tossing with your hands – making sure that the apples get good coverage.
- Do a little taste testing. Ideally, you want sweetness and a little bit of tartness (it’s OK to add some more lemon juice at this point if it is too sweet, or add some nutmeg to give it a little bit of a kick.) Test, and get the spices to where you like them.
- Roll out the bottom pie crust and lay it into an un-greased glass or ceramic pie pan. I prefer using a 9″ deep pie pan because that way each slice contains more apples.
- Add apples to the pie pan. You’ll want to over-pack this pie, so it’s okay if there’s a heap in the middle, but try to make sure that the apples fill to the edges of the pan.
- Add the top crust – either with a lattice or by draping the top crust and fluting the edges together. Because this pie is fairly wet, a good seal between the two crusts is important. Stick a few vent holes in the top.
- Bake the pie(s) for 40-45 minutes until the crust is golden brown and is firm on top.
- Remove from the oven and let cool for at least 30 minutes before serving.
I hope you enjoy this recipe – if you make it let me know what beer you used and how it came out. Happy holidays – cheers!