Another of my original recipes that has become a family favorite ..the secret to most of my fruited pies is just a smidge of 'spirits'-and my go-to apple pie is no different. I named this pie "Libby B's" after Libby Bacon, George Custer's wife. Each year, Fort Lincoln has a pie fest featuring her 'secret' recipe. This isn't Libby's recipe - it's carefully kept secret- but it's what I imagine she might have liked to concoct. Enjoy it with a scoop of homemade vanilla ice-cream ..mmm
Slice, peel and core the apples. In a small bowl, whisk the rum and vanilla into the melted butter. In a large bowl, toss the slices with the brandy/butter/vanilla mixture.
In a separate large bowl, whisk together the sugar, cinnamon, allspice, nutmeg and flour.
Add the tossed apple slices to the flour/sugar/spice mix and toss to coat well.
While your oven is preheating to 400 degrees, lay your bottom pie crust in a pie dish (I prefer glass) Pour, heap the apples onto the bottom crust- making sure that you have a higher mound in the middle.
Top the pie with the upper crust, crimp edges and make 4-5 inch long slits in the crust so the steam can escape. I will either do a slit at each 15 min point of the clock face (so noon, 3, 6 and 9 oclock) or if the apple mound is particularly high, I will do 5 slits in a starfish placement.
In a small bowl, whisk 1 egg yolk with the 2 tbsps. of milk - brush the crust with this mixture.
Bake at 400 degrees for 20 mins, then lower temp to 350 degrees and bake for an additional 40 mins. Leave the pie in the over when the bake time is done, until the oven cools. Enjoy!