Lemon Whiskey Sour Apple Pie Filling
by William Proulx
8 cups sliced Granny Smith Apples
1 cup Chef Bill Lemon Whiskey Sour Marmalade
1 cup sugar
3 tbsp Cinnamon
1 cup Water
1 tsp Salt
Place all ingredients in a sauce pan and bring to a boil
4 Tbsp Cornstarch
3 Tbsp water
Mix cornstarch and water together to a smooth paste and add to boiling apple mixtures. Lower temperature and simmer apple pie filling for 2 minutes. remove from heat and cool.
Preheat oven 450ºF
I use frozen puff pastry, thaw pastry in refrigerator overnight.
Unrole 1 package of puff pastry and cut 4 strips. Two strips are 4 inches and 2 strips are 4 1/2 inches.
Mix 1 egg and 1 ounce together to make egg wash
Place Parchment paper on baking sheet, place 4 inch puff pastry strips on parchment with at least 1 inch between strips.
brush egg wash on all 4 sides of puff pastry, add a strip of apple pie fill not allowing the filling to tough the edges.
Place 4 1/2 inch puff pastry on top seal the sides by pressing lightly on the edges.
Take a sharp knife and cut slots on the top puff pastry to allow steam to escape. Brush the top puff pastry with egg wash and sprinkle top of puff pastry with white sugar or rock sugar.
Place the baking sheet on the bottom shelf of the preheated oven and bake for 15 minute, then raise the pan to the middle rack and continue to back for another 10 minutes until golden brown.
Remove from oven cool and enjoy.
For pies place pie filling in pie shell, top with pie pastry lid slice hole in centre, using same temperature as strudel bake on bottom shelf for 20 minutes then move to centre shelf for another 20 minute until golden brown.