I think I’ve mentioned here at an earlier time that in grad school one of my guilty pleasures was a glass of Camas Winery Palouse Gold Mead and a sliced apple. It was a perfect dessert, so I completely understand why our wonderful host for Sugar High Friday, Andrew of Spittoon Extra, chose a theme of apples and alcohol. I was fairly certain, however, that I wasn’t going to get by with a simple fresh apple and mead pairing!
A week or so ago I was making cider slushes for the kids — just drop some ice cubes in the blender with some apple cider and zap it until it’s thick and smooth. As I was serving the drinks, it occurred to me that a little cointreau added would make a tasty drink. Not for the 3 – 10 yr old crowd I was serving, of course, but something to make later for The Husband and I.
It does, in fact, make a tasty drink. I added 2 oz of Cointreau to ice and cider to make about 3 cups of drink. Of course, the alcohol doesn’t freeze like the rest so you taste Cointreau right away, but it’s a nice drink.
Still, I was fairly certain our host was looking more for something to be baked. Since I was out of town and without a car this weekend, I ended up making my concoction at the last minute but I’ve been planning it for some time.
I only wanted a small dessert, so I made it in a disposable 4″ pie shell.
Apple Mead Pie
scant 1/2 c. flour
2 1/2 Tbsp. butter
1 + Tbsp. half and half
Cut butter into flour. Add just enough half and half to form a ball. Divide into two slightly uneven balls. Roll out, using the larger one for the base.
1 Honeycrisp apple, sliced
1 scant Tbsp. flour
1/4 t. cinnamon
2 Tbsp. mead
1/2 t. brown sugar
Stir together apple, flour, cinnamon, and mead. Layer neatly in the pastry lined pan. Sprinkle with brown sugar. Cover with top layer of pastry.
Bake at 375 F about 20 minutes or until golden brown.
PS. Andrew has the roundup posted. The variety in desserts and alcohols is amazing! Go check it out.