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A Thanksgiving leftover post: Apple Pie with Hard Sauce

by Emma on November 29, 2010

in Dessert

I was not in charge of the whole Thanksgiving, thank goodness! And to all you ladies (and gentlemen) who pulled off the whole thanksgiving feast on your own-my hat is off to you!

All I made was: a green bean casserole, a loaf of bread (using my dutch oven) with honey butter, and an apple pie with hard sauce.

My mom and I ran out of regular pie pans, so my pie was in a square dish. Unconventional, cutting edge, and delicious. Or at least I thought so:)

But I pretty much always think I'm cutting edge. I just really think I'm cool….

What's hard sauce? Oh. My. Goodness. This way my first experience with it and I just about died! Every pie should have this on top. Period. Let's take a closer look…

Hard sauce is basically a butter cream frosting made with a little bit of hard liqueur. I think that's why they call it "hard" sauce. But I'm not totally sure.

But what I am sure of is it melts into your warm piece of pie-and it's divine.

More butter and sugar on top of pie? Yes, darling. If you are on a diet or have special dietary needs that prohibit you from consuming vast amounts of butter and sugar…well…I'm so sorry but this recipe just isn't for you.

Emma's Thanksgiving Apple Pie.

1 pie crust (I'm gonna share this recipe later this week).

For the filling: 3-4 large granny smith apples, 5 tablespoons butter, 2 tablespoons flour, 1/2 cream (I used half and half), 1/4 cup sugar and 1/4 cup brown sugar.

For the topping: 3 tablespoons butter, 1/4 cup brown sugar, 2 tablespoons flour, 1/2 cup chopped pecans or walnuts.

In a small bowl make the filling by combining the melted butter, flour, cream and sugars, set aside. Peel, core and thinly slice those apples, then coat them with the filling batter. Pour the coated apples into the uncooked pie crust. Combine the topping ingredients, this time leave the butter cold or room temperature. This will be a crumbly, coarse mixture. Pour it over top of the pie. Cover with aluminum foil and bake at 375 F for 1 hour (remove the aluminum foil for the last 20 minutes).

Hard Sauce.

Cream 1 stick of butter, slowly add in 1 1/4 cup powdered sugar and continue to cream. Then add 2-3 tablespoons hard liqueur (I used spiced rum, but whiskey or bourbon would be great too). Stir to combine. Then just let guest spoon the sauce right onto their warm slice of pie.

I first learned about this mythical hard sauce recipe here.

What was your greatest success story from Thanksgiving?

xo. Emma


Kayleigh November 29, 2010 at 8:42 am

My mouth is literally watering right now. The hard sauce reminds me a bit of brandy butter/cream, which i adore! (Especially on warm mince pies at xmas!)

Katie November 29, 2010 at 1:20 pm

That looks amazing! I love apple pie (but blackberry is still my favorite)!
Pie in a square dish…I might have to try that.

Kara November 29, 2010 at 6:54 pm

Omg I saw that saucewithbooze on Pioneer Woman’s site a few weeks back and drooled. I just looked at your saucewithbooze and drooled all over again. DROOL!

Evie November 29, 2010 at 8:41 pm

Mmmmmm this looks delicious! Is the cream 1/2 a cup? That’s what I’m assuming, but you didn’t specify
Love your blog.

Erin Ward November 29, 2010 at 10:16 pm

Sounds delicious! I’ve made mini apple pies a lot, but this Thanksgiving was my first time making apple pie. My aunt recently bought me little leaf shaped pie cutters, so I got to try them out. So fun! And again, your pie looks so tasty! December 7, 2010 at 12:02 am

We had a good group and some good conversation on The Casablanca Expert Coffee Klatsch (also known as the Monday Meeting of the Minds) this mornin

mary kuzkin December 7, 2010 at 3:27 am

hey! just stumbled onto your blog, and love reading your posts! love your humor!
and this pie looks and sounds delish! now, i just gotta try it in real life!
keep it up girlie!!
<3 mk

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