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Apple Pie with Pale Ale Mascarpone Cream and Beer Pie Dough

Servings 1 pie

Ingredients
  

Pie Dough

  • 2 1/2 cups 12 ½ wt oz all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tbs cold unsalted butter cut into cubes
  • 8 tbs vegetable shortening
  • 1/3 cup ice cold pale ale
  • 2 tbs melted butter

Filling

  • 1 ¼ lbs 2-3 large Honey Crisp (or Fuji) apples peeled and sliced
  • 1 ¼ lbs 2-3 large Granny Smith apples peeled and sliced
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup flour
  • 1 tsp Vietnamese cinnamon
  • ¼ tsp nutmeg
  • 1 tbs fresh lemon juice
  • 1 tbs pale ale
  • 3 tablespoons unsweetened apple sauce

Cream

  • 8 wt ounces mascarpone
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tablespoons pale ale

Instructions
 

Make the crust:

  • Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  • Lay two long sheets of plastic wrap on a flat surface.
  • Divide the dough evenly between the two sheets, Form into flat disks.
  • Wrap each disk tightly in plastic wrap, chill until firm, about 1 hour.

Make the filling:

  • Add the apples (about 8 cups total) to a large bowl. Sprinkle with brown sugar, flour, cinnamon, nutmeg, lemon juice, 1 tablespoon beer and apple sauce, toss until coated.
  • Roll out one of the pastry disks out on a lightly floured surface, line a 9-inch pie pan, trim off the excess.
  • Pour the filling into the prepared crust.
  • Roll out the remaining pie dough, cut with a small cookie cutter, layering the shapes over the filling. Brush with melted butter, sprinkle with sugar.
  • Place pie in the freezer for ten minutes while the oven preheats.
  • Heat the oven to 350 degrees.
  • Bake the pie at 350 for 40 minutes or until the pie is golden brown. Remove from oven and allow to cool for at least an hour before cutting.
  • In a small bowl combine the mascarpone, powdered sugar, vanilla and pale ale until well combined. Top the pie with cream prior to serving.