Categories: Desserts

Ingredients

• For Pie:
• 1/2 cup butter
• 1 cup brown sugar
• 14.1 oz. pkg. refrigerated, rolled, unbaked pie crusts
• 5 Granny Smith apples, peeled and sliced
• 1/4 cup Domaine de Canton ginger liqueur (or spiced rum)
• 1/2 cup white sugar
• 2 tsp cinnamon
• 2 tsp flour
• 1 egg, lightly beaten with 1 tsp water, for egg wash
• For Whip:
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 2 tbsp Domaine de Canton ginger liqueur (or spiced rum)
• 1/2 tsp vanilla extract

Directions

1. Make Pie:

2. eheat oven to 350. While heating, put butter in a large, well-seasoned cast-iron skillet. Transfer skillet to oven until butter is melted, about 5 minutes. Stir in brown sugar; return to oven and bake until bubbly, about 5 minutes more.

3. Carefully lay 1 pie crust on top of butter mixture. Arrange apple slices on top. Drizzle with liqueur. Stir together white sugar, cinnamon, and flour in a small bowl; sprinkle over apples. Lay remaining pie crust atop apples; make a few slits in crust. Tuck top crust down to meet bottom crust along skillet walls. Brush top with beaten egg and water for added color and sheen.

4. Bake until crust is golden brown and apples are tender, 45-50 minutes.

5. Meanwhile, make Whip: Beat whipping cream in a large chilled bowl with an electric mixer at high speed until soft peaks form. Sprinkle in sugar; beat until stiff peaks form. Fold in liqueur and vanilla with a rubber spatula. Chill, covered, until pie is done. Dollop scoops over warm pie.

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