Apple Pie With Plump Golden Raisins And Apple Jus

  1. Cut your butter into thin slices, and move to a plate. Measure your flour and sugar directly into a food processor, and then move the butter plate and food processor to the freezer for at least 30 minutes. (If you will be using a cutting board and/or rolling pin to flatten your dough, throw them in the freezer too).
  2. After everything is chilled (including the blades of your food processor--the colder everything is, the flakier your crust will turn out), add the butter to the food processor. Start pulsing, and add the cider vinegar and the cold water one tablespoon at a time, until your dough starts to stick together.
  3. Empty your dough onto a floured counter top or cutting board. Kneed the dough enough to form two balls. Roll them out separately, using one to line the bottom of your pie pan (your crust). The other will cover the top of the pie, or you can cut it into strips for a lattice top. Get crazy!
  4. Preheat the oven to 400F.
  5. Apple Jus: Wash and dry your apples. Peel and core them; place the apples on a plate, and the peels and cores directly into a medium-sized pot. Fill the pot with enough water to cover the peelings. Add 1 cinnamon stick and 1/2 cup sugar, and then give the whole thing a stir, so the sugar dissolves. Simmer the peelings on medium-low heat for about 2 hours, until a syrup forms. (The liquid should reduce by at least half, but the syrup shouldn't be too think--you are just looking for a concentrated flavor). Strain out the apple peelings and the cinnamon stick, and reserve.
  6. Golden Raisins: In a small saucepan, heat pear brandy and raisins on medium heat, until the raisins are plumper, and the brandy is dissolved. Add the half and half and the remaining cinnamon stick, and lower the heat. Let the raisins cook for about another 20 minutes, then strain so only the raisins remain. Toss the raisins with 1 tablespoon of Demerara sugar. Set aside.
  7. Apples: Cut each of the cored and peeled apples in half. Take each half, flat side down, and slice as thinly as you can.
  8. Putting it all together: The pie crust should be in the pie pan now. Take your apple butter, and spread it around the flat bottom of the pie crust. Take your thinly-sliced apples, and fan them out inside the pie. Sprinkle your plumped raisins around the apples. Cover the pie how you see fit.
  9. Quickly melt your unsalted butter. Lightly brush the top of your pie with melted butter, and then sprinkle the remaining Demerara sugar. Bake the pie for about 30 minutes, or until the crust is golden brown. Serve the apple jus alongside the pie; let each person add their own jus before eating.

crust, butter, allpurpose, sugar, apple cider vinegar, water, pie, hard apples, sugar, cinnamon sticks, water, pear brandy, golden raisins, sugar, apple butter, unsalted butter

Taken from food52.com/recipes/14771-apple-pie-with-plump-golden-raisins-and-apple-jus (may not work)

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