Obsidian Stout Apple Pie

Sub Title: 
A Deschutes Twist on an All-American Favorite
Recipe Type: 
Pub Recipe
Brews: 

Pie Crust

2 ½ C all purpose flour
1 Tbs sugar
1 tsp salt
1 C chilled unsalted butter, cut into 1/2-inch cubes
6 Tbs (or more) ice water

Directions

Blend flour, sugar, and salt in food processor. Add butter and pulse 3-5 times until the butter starts to break up. You may have some big chunks of butter at this point, but don’t worry, it will get blended through. Add 3 Tbs water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 Tbs if dough is dry. Divide dough in half. Gather each half into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead). Keep chilled. Soften slightly at room temperature before rolling.

Apple Filling

2 ½ lbs of your favorite tart apple (such as winesap or granny smith) cored, peeled and cut into 10 wedges each
1 12 oz bottle Obsidian Stout (**reduced down to 1/2 cup**)
3 Tbs all purpose flour
1/2 C packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 C unsalted butter, cut into 1/2-inch cubes
1 Tbs granulated sugar
1 egg well beaten

Directions

Put a large baking sheet in middle of oven and preheat oven to 425 degrees. Whisk together flour, cinnamon, salt, and brown sugar and gently toss with apples and reduced Obsidian Stout.

Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round. Spoon the apple filling into the shell. Sprinkle butter cubes on top. Then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with granulated sugar. Cut 3 steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.

Serves 8 slices of pie

**To make Obsidian Stout reduction bring 12 oz of beer to a boil over medium heat, turn heat down to medium low and simmer uncovered until reduced down to 1/3 or a 1/2 cup. Watch mixture carefully as it may try to bubble up the sides of the pan and can burn easily.**