That right there – that’s going to be my contribution to Thanksgiving this year.
If you follow any of the other Project Pastry Queen members’ blogs (and you totally should), you’ve probably read high praise about this week’s recipe: Southern Comfort Apple Pie, chosen by Sarah of 20-Something Cupcakes. I will echo the praise: this is the best apple pie I’ve ever eaten.
In short, it’s an apple pie with a streusel topping. But calling it just an apple pie doesn’t do it any justice. The filling consists of apples and a dreamy cinnamon-caramel sauce made with cinnamon, sugar, butter, cream, and Southern Comfort. Yeah, that Southern Comfort. It’s sandwiched between my favorite pie crust recipe and a pecan streusel that’s so good you could eat it cold. But you won’t… because that would be weird.
I made the recipe as written, except I didn’t toast the pecans in the streusel (the pie bakes for an hour, I figured the pecans would burn) and I added a generous pinch of sea salt to the filling while it cooked. I used 6 apples that weighed 9-10 oz each before peeling and coring (3 honey crisp, 3 granny smith). Sarah has the full recipe posted on 20 Something Cupcakes. Be sure to check out the other members’ take on the Southern Comfort Apple Pie.