I love this charming Santa Fe restaurant and adore this apple pie. The late Rosalea Murphy put this place on the map and put this recipe on the menu back in 1944! The butter/brandy sauce is decadently delicious…
Preheat oven to 450°F.
Prepare the crust
Work the flour, lard and salt together with your fingers until crumbly. Add water until dough holds together. Divide into 2 equal balls. On a floured pastry cloth, roll out one ball think enough to line a 9-inch pie tin. Roll out second ball in same manner for the top crust.
Prepare filling
Put the apples in the lined pie tin and sprinkle with lemon juice, nutmeg and cinnamon. Spread white sugar and raisins evenly over apples. Mix the brown sugar, flour and butter in a bowl; when well blended, spread over the contents of the pie tin and sprinkle with pecans. Add most of the milk and cover with the top crust. Prick top with a fork and brush the rest of the milk on the pastry. Bake for 10 minutes, then reduce heat to 350F and bake another 30 minutes. Crust should be golden when done.
Hard Sauce
Cream the butter until light. Beat in the sugar and add water. Beat in liquor and serve on each slice of pie.
Wine Recommendation
Sauterne.
Ingredients
Crust
- 2 C Flour
- ¾ C Lard
- 1 t Salt
- 6-7 T Cold water
Filling
- 1 lb. Fresh apples, peeled and sliced
- 2 T Fresh lemon juice|
- ½ t Ground cinnamon
- ½ C White sugar
- ¼ C Seedless raisins
- 1 C Brown sugar
- 3 T Flour
- 2 T Butter
- ½ C Pecans (shelled)
- ¼ C Milk
|½ t Ground nutmeg|
Hard Sauce
- ½ C Butter
- 1½ C Powdered sugar
- 1 T Boiling water
- 1 T Brandy or rum