This summer while I was in Italy I go to enjoy all of the amazing Italian pastries. Maybe I enjoyed it all a little too much. Just possibly I ate one too many Nutella filled brioche for breakfast.
Sometimes I had a gelato when I maybe should’ve been having a nice juicy apple. There were days when my mother-in-law Teresa made two cakes because one cake was just not enough. I promised myself I would not overdo it. Salted Caramel Apple Pie is another great apple pie idea!
I broke the promise the first day there.
I think I made the right decision.
Apple-Limoncello Pie
Perfect Pie Crust Ingredients:
pie crust recipe straight from Martha Stewart
*feel free to use a ready made pie crust
Yield: Makes 1 double-crust for a 9-inch pie
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Directions:
Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
Fill the pie with filling (directions on how to make filling below). Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie.
Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork. (Or, you could trim lattice strips to overlap on top like I did.)
Apple Filling
juice of 2 lemons
5 to 6 medium to large apples*
1/3 cup light brown sugar (castor, unrefined, large granule sugar)
4 tablespoons butter
3 tablespoons jam (I use strawberry or apricot)
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 cup Limoncello (or orange or lemon juice)
For Egg Wash:
1 lightly beaten egg
To make the apple filling:
Preheat the oven to 375 F. Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples.
Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Toss the Limoncello over the apples and mix it around to make sure they’re all coated. Toss the apples in the corn starch. Set the prepared apples aside.
In a medium-sized skillet on medium heat, toss in the brown sugar and butter. When the butter has melted, add in the berry jam.
Toss the apples into the brown sugar mixture. Cook them in the mixture for about 5 minutes.
Dump the apple mixture into the prepared pie crust. Add the other pie crust on top.
Cut some air vents on top. Brush on the egg wash.Bake for about one hour or until the crust is a nice golden brown. If edges of pie crust start to get too brown, cover them lightly with aluminum foil.
What is limoncello? Is it a liquor?
Amy @ A Little Nosh
yes. it is an italian liquor that tastes like a lemon. it has a high alchohol content from which i can tell: it burns when it goes down but tastes really good
Wow what gorgeous pastry!
Looks amazing!
This is genius! Love it and thank you for eating Nutella Brioche for those of us that couldn't make it to Italy this summer 😉 Well worth it!
The title alone pulled me in! I've never thought to use Limoncello in baked goods… but why the heck not? This looks marvelous darling!
now that is one gorgeous pie! and I'm with Brian, the title alone had the juices flowing!
What a lovely and unique recipe here. Limoncello and jam in a pie-new to me! The picture looks stunning. I have a huge bottle of limoncello, so this recipe will put it to some use. Yum!
Yum! This looks really great!
Oh – what a simple but wonderful pairing. Very nice.
Yum! I have some wonderful homemade limoncello in the freezer… can't wait to try!
Italian breakfast is my kinda breakfast and girl you got an eye for agood recipe. Apple limoncello?! Crayzee! Lookin' mighty good & delicioous!
Absolutely ambrosial! Have a wonderful weekend 🙂
Looks really delicious as do all these photos!
Apple pie is one of my absolute favorites! I love that you added limoncello and the berry jam in the pie sounds sooo good. I'll gladly eat the entire pie for you!! 🙂
O.K., your pie crust looks beautiful and I love that you combined the limoncello with the apples and added the jam! Your cousins may never want to leave…I know I sure wouldn't.
Welcome back from Italy. Enjoy the remainder of your summer.
Look georgeous I love it! gloria
that looks and sounds fabulous!
Love your blog!! Love your post…as well!
Pie looks fabulous!
Oh, man, what a mouth watering pie! I am SO ready for apple season…I will definitely be baking your pie! Now why did I let my son take my homemade limoncello to a pool party???? Bad idea…LOL~
I always use Martha's pie crust too. It's one of the first things I learned to cook by myself. Your pie looks perfect.
I really miss Italian pastries! And it is funny: I live in the land of pastries but the French go nuts for my American baked goods! We always like what is new and intriguing! And hmmmm…. been wondering what I can make with our bottle of Limoncello… xo
Limoncello apple pie…sounds and looks really amazing!
Limoncello is one of my all time favourite liquors, how clever to combine it with apples in a pie 🙂
Your pie crust looks really good too.
Lora girl, this is FABULOUS, FABULOUS, FABULOUS!!! i cannot even imagine how good this tasted . . . wow!
What a great use for limoncello!
Can I come live with you? I so need a piece of that pie, I will work for pie. Honest 🙂
Girl I LOVE the pie & wish I had a slice right now 🙂
nice
Hi,
I completely adore your style.
I truly miss Italian baked goods! Also, it is entertaining: I live in the place that is known for cakes yet the French go crazy for my American prepared merchandise! We generally like what is new and fascinating! Also, I have been pondering what I can make with our jug of Limoncello..
Truly this post is helpful for us.
Thanking you
Frank