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Tipsy Apple Pie

Tipsy Apple Pie
3 votes, 5.00 avg. rating (94% score)
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  • 8 large Granny Smiths
  • 4 large peaches (canned are fine)
  • 1/2 cup dark rum
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/2 cup brown sugar
  • Crust:
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • generous pinch of salt
  • 1 cup of butter
  • 6 tablespoons ice water


1. Peel, core, and cut up the apples.

2. Peel and cut up the peaches.

3. Marinate fruit in rum, cinnamon, nutmeg, ginger, and 1 brown sugar. Let sit for about 2 hours.

4. Prepare piecrust: Measure flour, sugar, and a generous pinch of salt into a food processor fitted with a metal blade. Pulse once or twice to mix. Add butter and pulse on and off until mixture resembles small peas. Add ice water all at once. Pulse a few more times, just until dough starts to come together. Turn dough onto counter and flatten into a disk. Wrap dough well in plastic or waxed paper, and refrigerate for at least 30 minutes before rolling out.

5. Drain fruit and place in crust fitted into deep dish. Add top crust and slash top. Brush with milk and bake 10 minutes at 425 degrees F. Finish baking at 350 degrees F for around 35 minutes. Instead of discarding marinade, thicken it slightly and serve over ice cream.
Updated Sunday, April 21st, 2002

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2 Responses to Tipsy Apple Pie

  1. anthony masi October 4, 2002 at 5:43 pm #

    i have made many tipsy apple pies. i have made them for home and family,and have brought many to my work is such a good recipe that i have given it to many that have asked for it.i am so happy i found it in one of your yankee magazines thank you.

  2. Anonymous June 26, 2005 at 10:38 am #

    I make this all the time. I love apple pie and this is presently my favorite. I haven’t found another that tasted better.

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