Pink Adobe French Apple Pie

“Embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. Roselea, owner and founder of the famous Pink Adobe Restaurant in Santa Fe, created this years ago and it has been so popular she can hardly keep up the demands. Regulars at the restaurant order this dessert pie before their main course. Pie also freezes well so make two, one for now, one for later. From "Hotter Than Hell".”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Set oven rack in lowest position and preheat to 450°. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
  2. In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350° and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
  3. Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
  4. Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.

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