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“A yummy apple pie with added flavour from whiskey (or rum!). Don't be intimitated though, the alcohol is by no means overpowering! I use a bit less sugar in the filling to let the taste of apples really shine.”
1hr 10mins

Ingredients Nutrition


  1. To make filling: Peel and core apples, cut into thin slices and put in a bowl. Add raisins, sugar and alcohol, mix well. Cover and let marinate overnight (the longer the better). Mix occasionally.
  2. To make crust: Add flour, baking powder, sugar and vanilla sugar to a bowl with softened butter, mix until crumbly. Add cream and quickly mix into smooth dough. Press dough onto the bottom and sides of a buttered 24 cm pie dish. Transfer to the fridge and let cool for about 30 minutes.
  3. Preheat oven to 200°C Arrange drained apple slices and raisins on the crust. Sprinkle pearl sugar on top. Bake in the preheated oven for 30 minutes.
  4. To make topping: Whip butter, sugar, flour and a splash of whiskey/rum until airy and slightly thickened. Spread the topping on top of the almost-baked pie and continue baking for further 10 minutes.

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