Apple Pie with Apple Brandy Whipped Cream

Apple Pie with Apple Brandy Whipped Cream

Unbaked pie shell

Apple pie filling:
1/3 cup apple brandy (Calvados or Applejack)
3 tablespoons unsalted butter
6 - 7 Braeburn or Granny Smith apples, peeled, cored and sliced into 1/4 inch
wedges
1/2 cup golden raisins
1/2 cup granulated sugar
1/2 cup chopped walnuts
2 Tbsp instant tapioca
1 teaspoon ground cinnamon

Toss the apple slices with the sugar, raisins, walnuts, cinnamon and tapioca.
Turn into a pie shell.  Heat the butter in a small dish in the microwave until
barely melted.  Whisk in brandy. and pour over apples.  You can top the pie with
more pastry, a lattice or (what I have been using) a circles of buttered
parchment paper. Bake at 350 until apples are soft, about 40 min. When ready to
serve, top each slice of pie with the whipped cream.

Apple brandy whipped cream:
1 cup heavy cream
2 tablespoons superfine sugar
2 tablespoons apple brandy

Make the whipped cream:
In a  chilled bowl, beat the cream, sugar and apple brandy until stiff peaks
form. Refrigerate until ready to serve
the dessert.

Source:

rec.food.cooking, rec.food.recipes