Apple Pie with a Mexican Twist

Description

We have given this fall favorite a Mexican twist by using piloncillo instead of sugar. Piloncillo gives this pie a touch of warmth; and cinnamon, allspice and fresh lemon juice give the apples a perky punch. Our Mexican vanilla bean contributes with woody notes of spice that pairs brilliantly with the sweet and warm flavors of the piloncillo.

Method

1. Combine raisins and bourbon, and let soak at least 2 hours.
2. Preheat oven to 425°F with oven rack in lowest position.
3. Carefully fit one of the doughs into a pie pan, leaving a 1-2 cm overhang around the edges. 
4. Stir together apples, sugar, vanilla seeds, flour, cinnamon, raisin mixture with liquid and salt in a large bowl until apples are evenly coated. 
5. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
6. Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Cut into 12 strips. Arrange strips in a lattice design over filling; trim strips as needed to meet the bottom dough overhang. Fold dough edges under, and crimp using your fingers or a fork.
7. Bake in preheated oven for 15 mins. Reduce oven temperature to 350°F (leaving pie in oven); continue baking for 45 mins. Cover loosely with aluminum foil to prevent excessive browning; continue baking until the juices are thick and bubbly, the crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.
8. Serve with cold crème fraiche or vanilla ice cream. Buen provecho!