Poison Apple Pie

At one point in my past, I was a pirate.  No, really.  I worked as a pirate at the Pennsylvania Renaissance Faire in a big, red ship selling swords and merchandise.

Now if there is one thing about the PA faire, it's stinking hot in August when it opens, and freezing cold by the time it closes in late October.  My first year working there, I made a Snow White costume, and for Halloween I was Snow White and the Seven Pirates.  It was a blast!  Of course, I drank so much apple cider and ate so many apples that I think apple juice was probably coming out of my pores.  I didn't get sick that fall, so there's that!  I believe that the captain had also rigged up a beating heart for me to carry around as well...  Pirates really do know how to have fun.

Since pirates drink a ton of rum throughout the day, I created a spiked apple cider to enjoy in my off time called the Poison Apple.  Here is the drink recipe:

The Poison Apple

1/2 gallon apple cider

3 whole cloves

2 cinnamon sticks

1 star anise

1 shot of black rum for each mug!

1.  Mull the cider with the cloves, cinnamon, and anise, in a saucepan over medium heat until it's almost boiling  

2.  Reduce the heat to low and allow to simmer for 20 minutes

3.  Strain the apple cider and serve in mugs with a shot of rum to warm the bones, adding a cinnamon stick to stir

On Halloween, I decided that this drink could make for a very delicious apple pie.  I used the medieval pie dough from the Beef and Bacon Pie recipe, but you could use whatever pie dough you would prefer.  I found that using a spring-form pan was perfect for baking this pie, since I could easily take the pie out and display it on the table.  I also used an apple cookie cutter to make apple shaped dough for the top of the pie. So without further ado, I give you the Poison Apple Pie, with Rum Caramel Sauce!

Poison Apple Pie with Rum Caramel Sauce

Ingredients:

1 batch pie dough, chilled (I used the medieval pie dough, but you can use your favorite)

1/2 cup of rum caramel sauce (recipe below), plus extra for serving

2 teaspoons lemon zest

Juice of two lemons

6 large granny smith apples, cored, peeled and thinly sliced

1/4 cup all-purpose flour

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

1/2 cup sugar

1 egg, lightly beaten

Turbinado sugar for topping

1. Put the lemon juice, lemon zest, and apples in a large bowl and toss gently so that the apples are covered with lemon juice
2. In a small bowl, whisk the flour, cloves, nutmeg, cinnamon, and sugar together
3. Pour the dry mixture over the apples and toss gently to combine
4. Roll out the chilled pie dough on a lightly floured surface until you have two 12" circles
5. Carefully lay one of the circles of dough in a greased spring-form pan, making sure that it's flat on the bottom and sides, with extra to hang over the edges of the pan; trim excess edges off, leaving a bit to tuck over the top of the pie
6. Fill the pie crust with the apples, tightly packing them in
7. Drizzle the caramel sauce over the apples
8. Preheat the oven to 400°F
9. With the second circle of dough, take your cookie cutter and start cutting apple shaped pieces for the top; lay them on top of the pie, working your way in from the outside
10. Roll the excess overhang over the top of the pie, securing the edges
11. Brush the top of the pie with the beaten egg, with a very thin coating
12. Sprinkle the top of the pie with the turbinado sugar
13. Bake the pie for 20 minutes
14. Turn the temperature down to 375°F and bake for an additional 40-50 minutes
15. Allow the pie to cool before releasing the spring-form and cutting to serve

Rum Caramel Sauce

Adapted from Emeril Lagasse's recipe

Ingredients:

3/4 cup sugar

1/4 cup hot water

1 cup heavy cream

2 tablespoons of black rum

1 teaspoon vanilla extract

2 teaspoons cold unsalted butter

1. Combine the sugar and hot water in a heavy saucepan 
2. Cook over high heat until the sugar dissolves, about 1 minute
3. Continue to cook until the mixture thickens and turns a deep amber color, about 5-8 minutes, carefully swirling the pan occasionally but NEVER STIRRING
4. Remove the pan from the heat and carefully add the heavy cream, it will definitely start to bubble up
5. Return to the heat and reduce the heat to medium
6. Cook until the sauce is thick and creamy, about 5 minutes, stirring occasionally to mix in the cream
7. Remove from the heat and stir in the rum, vanilla, and butter
8. Allow to cool