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RUTH'S CHRIS STEAKHOUSE DUTCH APPLE PIE




Source of Recipe


Source: jlbm3


List of Ingredients




1 3/4 C. water, divided
6 T. granulated sugar
2 T. brown sugar, packed
Dash of nutmeg
1/4 tsp. ground cinnamon
1/4 oz. orange liqueur
4 medium apples
3 T. raisins
2 1/2 T. cornstarch
1 (9 to 10-inch) partially baked pie shell

Crumb Topping
1/2 C. brown sugar, packed
1/2 C. granulated sugar
1 3/4 C. self-rising flour
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/2 C. plus 2 T. butter, softened


Recipe



Peel, core, and slice the apples into wheels. Combine 1 1/2 cups of the water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil; add apple and cook 4 minutes. Add raisins. Cook 2 minutes more or until apples are no longer crisp, but not mushy.
Mix cornstarch into remaining 1/4 cup water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.
Crumb Topping: Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly.
In another bowl, combine vanilla and butter, then add to first mixture. Consistency should be moist but not wet, and dry but not powdery. Crumble on top of pie.
Bake at 350¿F for 45-50 minutes or until browned