Spiked Apple Pie!

February has had bitter cold days, winds howling and wreaking havoc on those poor souls who thinks fashionable and stylish trumps hypothermia. Staring out my window the snow and frost piles up on roof tops and parked cars. I am tucked away in my home. Surrounded by a terrycloth robe and slippers and more importantly Warmth!

This cold day brings back memories of my family and I right before Thanksgiving. We all had a part or shared a piece of the task pie. After many years of being a freelance worker, breaking up loaves of bread for stuffing or removing the stalk from the collard greens, I decided to take a stab at a real role.

I asked if I could help make the pies. Everyone guaffed and said “You Want to Make What!” I forgot to mention I am not a fan of holidays. So many unnecessary and unwelcomed questions from family members you barely talk to and such, love to ask you “When are you getting married?” “When are you having kids?” Yadda, yadda, yadda. But anywho, this day I wanted to take an active role and contribute something substantial to the festivities.

At the time I was not a chef or cooked on the regular. The most I would make was just add water pancakes by or Campbell soup. So to make something from scratch which was going to be presented to the masses during the holiday, was a big deal. So I  swallowed my pride and took a humungous bite of humble pie.

I could never peel an apple with a knife with the style and grace and precision of Mom, so I just used a peeler. It got the job done quickly but coring the apple took a little more time. No matter, I was determined to make these  pies.

After the apples were peeled, cored, and sliced, it was time to make the mixture that would make or break the pies, that would separate them from winners or losers, that would… well you get the point.

I mixed water, brown sugar, sugar, vanilla, nutmeg, butter, and cinnamon, and more butter to the mixture. It smelled delightful andthe cinnamon tickled my nose and everything felt right, so me being me, i decided to add some rum to the mixture to give a little Thanksgiving kick since no one was looking.

After filling the pie crust with my sweet, sinful and surprising mixture, it was time to wait for the pies to bake. You could smell the pies throughout the house. My family was impressed not only by my initiative but how wonderful my pies smelled.

I still spike my pies and it always makes me think back to the very first time I made apple pie.

The cost to make the pie is less than $10.00 bucks.

Recipe for spiked pie

8 apples, 1 cup water, 3 dollups of butter, 2 capfuls of vanilla, 1/2 cup sugar, 1/2 cup brown sugar, 4 dashes of cinnamon, 1 dash nutmeg, 2 deep dish pie crust, 2 miniature bottle or bourbon or rum (1 for the recipe and one for you). Mix all contents together in a mixing bowl well and pour into deep dish crust. Cover with second pie crust and brush melted butter on top and sprinkle a pinch of sugar. Bake at 425 for an hour and 10 minutes.

Enjoy!IMG_20160213_160746