Shop Ingredients 
Brandy-Glazed Apple Pie
Prep: 45 minutes plus chilling, standing and cooling
Bake: 55 minutes • Serves: 8
Pie Dough
1/2 teaspoon PICS salt
1/2 cup cold PICS unsalted butter (1 stick), cut into 1/2-inch pieces
1/4 cup cold vegetable shortening, cut into 3 pieces
Apple Pie Filling
1/4 cup plus 1 tablespoon PICS granulated sugar
1/4 cup packed PICS brown sugar
1 teaspoon each PICS ground cinnamon and orange zest
1/2 teaspoon fresh grated ginger
1/4 teaspoon PICS ground nutmeg and PICS salt
3 pounds Golden Delicious, Market 32 Granny Smith and/or Market 32 Honeycrisp apples, peeled, halved, cored and cut into 1/4-inch-thick slices (about 8 medium)
1/4 cup plus 1 tablespoon apple brandy
2 tablespoons fresh PICS orange juice
2 tablespoons PICS unsalted butter, cut into 1/2-inch pieces
1 PICS large egg
Pie Dough
1.In food processor, pulse flour and salt until combined. Add butter and shortening; pulse until pea-sized crumbs remain. Add 6 tablespoons ice water, 1 tablespoon at a time, pulsing twice after each addition until mixture holds together when pinched between fingers. Transfer dough to lightly floured work surface; shape dough into 2 equal disks. Wrap each disk with plastic wrap; refrigerate at least 1 hour or up to overnight.
Apple Pie Filling
2.Adjust oven rack to lowest position; preheat oven to 375°. Line rimmed baking pan with aluminum foil; place in oven while oven is preheating. Let dough stand at room temperature 5 minutes or until soft enough to roll.
3.In medium bowl, whisk flour, 1/4 cup granulated sugar, brown sugar, cinnamon, orange zest, ginger, nutmeg and salt. In large bowl, toss apples, 3 tablespoons brandy and orange juice. Add flour mixture; toss.
4.Unwrap 1 disk of dough on lightly floured work surface. Roll dough into 12-inch circle; carefully transfer to 9-inch pie pan and press dough onto bottom and up sides of pan. Spread apple mixture into prepared dough; top with butter.
5.Repeat process to roll out remaining disk of dough; place over filling. With scissors, trim edges of dough, leaving a 3/4-inch overhang. Fold excess top dough under bottom dough and flute to form a seal.
6.In small bowl, whisk egg and remaining 2 tablespoons brandy; brush over top of pie and sprinkle with remaining 1 tablespoon granulated sugar. With paring knife, cut four 2-inch slits in top of dough; place pie on preheated pan in oven. Bake pie 55 minutes or until filling bubbles in center and top is golden brown. Cool pie on wire rack 2 hours to serve warm, or cool completely.
7.Cut pie into 8 slices.
Approximate nutritional values per serving (1 slice):
473 Calories, 22g Fat (11g Saturated), 61mg Cholesterol, 232mg Sodium,
61g Carbohydrates, 4g Fiber, 29g Sugars, 15g Added Sugars, 5g Protein