Pastry Dough for one single 9” crust
1¼ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons ice cold water
In a medium bowl, combine the flour, sugar and salt. Add the butter, coating with the flour mixture. Gradually add the ice cold water, tossing with a fork or your fingertips until the mixture forms a shaggy dough. Turn the dough out onto a sheet of lightly floured parchment paper, knead gently once or twice and shape into a disc. Wrap in plastic wrap and refrigerate for at least one hour. Retrieve the dough from the refrigerator. Roll out on a lightly floured sheet of parchment paper into a 12” round circle, about ⅛” thick. Trim and crimp the edges. Place the pie shell in the freezer for 15 minutes. Preheat the oven to 400 degrees F. Line the pie shell with aluminum foil and fill with dried beans or pie weights. Bake for 10 minutes. Carefully remove the aluminum foil and beans (or weights) and return the pie shell to the oven for an additional 5-7 minute, just until the edges are lightly brown. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
Granny Smith Jameson Custard filling- (adapted from Jill Van Cleave)
2 tablespoons unsalted butter
1½ pounds of Granny Smith apples (3 apples) peeled, cored and thinly sliced (4 cups sliced)
¼ cup sugar, divided
3 tablespoons Jameson Irish Whiskey, divided
2 large eggs, plus 1 egg yolk
⅔ cup heavy cream
2 teaspoons cornstarch
1 teaspoon vanilla extract
Melt the butter in a heavy bottomed skillet over medium heat. Add the apple slices, 1 tablespoon of the sugar and 1 tablespoon of the Jameson. Stir and cook over medium heat until the apples soften, about 5-8 minutes. Remove from the heat.
In a large bowl, whisk together the eggs, egg yolk, 3 tablespoons sugar, 2 tablespoons Jameson, heavy cream, cornstarch and vanilla. Transfer the apples slices and their juices to the pie shell. Pour the custard mixture over the apples. Place the pie on a baking sheet and place on the middle rack of the 350 degree F oven. Bake for 20 minutes. Rotate the baking sheet, carefully place a sheet of parchment paper over the pie and continue baking for an additional 20 minutes, until the custard is set. Set the pie on a rack to cool. Garnish with the Pub Crawl Crunch.
Pub Crawl Crunch- (adapted from Holly Ricciardi)
3 ounces pretzel sticks
1 ounce salted peanuts
1 ounce salted cashews
½ teaspoon kosher salt
7 tablespoons unsalted butter, melted
⅓ cup dark brown sugar
Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a large baking sheet. In a large bowl, toss together the pretzels, peanuts and cashews. Whisk together the salt, melted butter and brown sugar in a small bowl. Pour the butter/sugar mixture over the pretzels and nuts. Scrape the mixture onto the prepared baking sheet. Place on the middle rack of the preheated oven and bake for 20 minutes, rotating and stirring the mixture halfway through. Cool completely then break into large pieces. Store in an airtight container until use.