French Apple Pie with Icing
- 2 9" pie crusts
- 1/4 cup butter, softened
- 1 cup light brown sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp ground nutmeg
- 1 1/4 lbs granny smith apples, peeled, cored and sliced
- 1 1/4 lbs golden delicious apples, peeled, cored and sliced
- 1 tsp baking soda
- 1 cup all purpose flour
- 2 2/3 cups apple cider, reduced (see * below)
- 1 to 1 1/2 cups golden raisins (soaked overnight in 1/3 cup apple cider)
- 1 tsp vanilla
- 1 1/2 cups confectioners' sugar
- 2 1/2 tsp milk
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1 tsp butter, melted
Preparation time 30mins
Cooking time 120mins
* Bring the apple cider to a boil in a saucepan over med-high heat about 20 mins, until reduced to about 2/3 cup.
1) Preheat oven to 350 degrees F.
2) Combine 1/4 cup butter, sugar, salt, cinnamon, allspice, nutmeg, apples, baking soda, flour, cider raisins, 1 tsp vanilla and reduced apple cider in a large bowl and mix well.
3) Pour mixture into prepared pie pan and top with remaining crust. Trim, seal and flute the edges. Slit the top crust with a knife a few times to let the steam escape.
4) Place prepared pie on a baking sheet and cover edges while baking if it is darkening too quickly. Bake in preheated oven for 45 mins.
5) Cool on a wire rack for about 25 to 30 mins and then refrigerate. Ensure the pie is very cool before the glaze is drizzled on. Put back in refrigerator so the glaze sets up.
1) Combine all ingredients and mix until creamy. If needed, add a little more milk to get the correct consistency. You may also add a tsp of ground cinnamon for additional flavor.