Kentucky product spices up apple pie

March 24, 2004|DONNA CLORE

The apple pie that C.W. Seitzinger of Wellington Cove bakes is not your ordinary pie. He uses a few key ingredients and other baking tricks to make this original recipe in a special way.

The first, most important ingredient, is gala apples. When Seitzinger grew up on a farm, the best apples available then were Jonathans. But now, it's the galas.

"They give you the best flavor," he says.

Then the apples must be peeled and cut into uniformly-sized pieces. It's "a well thought-out procedure."

Using a big pot to cook the apples in is also important because there is a certain amount of "boil-over" when the cinnamon is added. A big pot contains it all.

Kentucky bourbon is the liquid. Seitzinger doesn't recommend water because the apples already have a high water content. All the alcohol burns off during cooking so that you're left with a sweet, delicious flavor.


"You could use your favorite liqueur if you don't like the bourbon taste. Frangelico is excellent, as is Madeira."

If you are thinking this could be an expensive pie to make, think of this advice from Seitzinger.

"When you're having guests, use the best. Don't cut them or yourself short."

Apple juice could also be substituted for the bourbon in case someone doesn't like the idea of cooking with alcohol. "It will still give a complementary flavor."

Use a deep-dish, 8-inch, Mirror brand pie pan that looks like a cake pan. It has straight up-and-down sides. It is not the usual pan. This allows room for the two-layer pie.

When creating recipes, "You have to 'think.' What is it that you can do to create a really, really good food that you and your guests can enjoy? Then start experimenting," says Seitzinger.

Seitzinger doesn't cook as much any more as he used to.

"It's mainly pies now. Kathy (his wife) does most of the cooking. She is a great cook and likes to try new recipes or new ways of preparing foods."

When the black and red plums are in season, he uses the same apple pie recipe to make plum pie.

"It takes about 20 plums. Don't cook them as long as the apples - about 25 minutes is long enough."

C.W. and Kathleen Seitzinger have been in Danville for 10 years. After retirement, they wanted to move somewhere warmer to get away from the harsh winters in Moline, Ill. They first started visiting Lexington, but then heard about Danville. They came here each season of the year and "found the climate very conducive to our interests."

"We like the beautiful farmland and Bluegrass scenery, all the Centre College activities, the small town feeling, and it is still close to Lexington and the horse races. The people are friendly. It's a great place to live."

Apple Pie Recipe

10 gala apples, chopped

1 cup bourbon (Woodford Reserve)

1 cup sugar

1 teaspoon cinnamon

1 package Pillsbury refrigerated pie crusts

2 to 3 tablespoons finely chopped pecans


Place apples, bourbon and sugar in a large pot and stir. Cook, covered, on medium-high heat for about 25 minutes, stirring occasionally. Add cinnamon to taste and cover and cook an additional 10 minutes.

Spray pie pan with cooking spray. Line it with Reynolds Wrap "Release" non-stick aluminum foil. Spray with cooking spray. Place one pie crust in foil.

Use a slotted spoon to remove apples from liquid and place them in pie crust, using enough to cover the crust with a thick layer.

Cut strips about 1/2-inch wide from the second crust. Use a lattice shape to place 1/2 of the crust over apples.

Put another layer of apples on that crust and the remaining lattice strips on top. Sprinkle with nuts. Fold crust edges over loosely. Place pie on a cookie sheet and bake 45 minutes at 350 degrees. Remove from oven and cool 3 to 4 hours before removing from the pan.


Use the extra 2 cups (more or less) of cooked apples and the liquid to make the sauce. Mash them with a potato masher and set aside until pie is baked. Serve over top of ice cream and apple pie.

Donna Clore is Boyle County extension agent for family and consumer sciences.

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