‘Tis the season for holiday feasts. Our beer-loving friends at Victory Brewing Company recommend not only sipping seasonal beers, but also cooking with them! You’ll discover they go great in holiday entrees and desserts. For instance, spike your cozy apple pie with Vital IPA. It makes the perfect bring-along dessert for an office party, friendly potluck or any other sort of seasonal gathering!
Victory-Infused Beer Caramel Apple Pie
Victory Vital IPA Caramel Sauce
Ingredients
- 1 can Vital IPA
- 2 tablespoons butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- Dash of salt
Method
- Pour the Vital IPA into a heavy-bottom pot. Place pot on stove and bring to a simmer. Let beer reduce until about half of it is evaporated, about 10–15 minutes.
- Once the beer is reduced, add butter and sugars to the pot and stir to combine. Place a candy thermometer in pot and let sugars cook until dark in color and thermometer reads 235°F, about 10 minutes. Remove from heat.
- Add vanilla, cream and salt to caramel and stir to combine. Set aside.
Beer-Infused Pie Crust
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, chilled and diced
- 3/4 cup ice water
- 1/2 cup Vital IPA (drink the rest!)
- 6 gala apples, peeled and sliced
Method
- Combine flour and salt in a medium-sized bowl.
- Cut butter into dry ingredients. The butter should be the size of peas and resemble a coarse meal.
- Make a well in the center of butter and flour mixture. Begin by adding 1/2 cup ice water and mix together. Add 1/2 cup beer and continue to mix. Gradually add remaining water, stopping when mixture comes together and resembles dough.
- Once dough is formed, pour onto floured surface and lightly knead. Divide dough in half. Flatten each half into a disc and wrap in plastic wrap. Let chill for 30 minutes and preheat the oven to 375°F.
- While dough is chilling, mix apples with 1 cup IPA caramel in a medium-sized bowl. Reserve remainder.
- Once dough has chilled, roll out both discs until they reach 1/8 inch thickness.
- Line one disc in bottom of a pie dish, making sure it is long enough so dough runs off the sides of dish. Fill with apples.
- Cut the second disc into 12 separate 1/2-inch strips. Line pie with 6 strips horizontally and 6 vertically. To weave, or create the lattice, fold back every other strip and alternate, making pie strips go over and under one another. Once the lattice is complete, trim pie crust until it just sits over the edge of dish, and crimp the edges. Chill for 10 minutes until slightly firm.
- Brush crust and edges with egg wash and bake in oven for 40–45 minutes until golden brown.
- After pie is baked, drizzle with remaining caramel sauce and serve with vanilla ice cream or whipped cream.
Note: the caramel can be made a week in advance. The pie crust can be made two days in advance or kept in the freezer for a month.
Want more beer-centric holiday suggestions? Check out our recipe for Victory-infused roasted turkey.
- Photo and recipe : Dish Works
