Pink Adobe French Apple Pie - cooking recipe

Ingredients

FOR THE PIE
pastry for a double-crust 9-inch pie
1 lb cooking apple, peeled, cored, and sliced
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup raisins
1 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut in small pieces
1/2 ups pecan halves
1/4 cup milk
FOR THE HARD SAUCE
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon boiling water
1 teaspoon rum or 1 teaspoon brandy

Preparation

Set oven rack in lowest position and preheat to 450\u00b0. Roll out half the pastry and use to line a 9-inch pi plate. Place apples in pastry shell, mounding them toward the center. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread 6 tablespoons of the granulated sugar and all of the raisins evenly over apples.
In a separate bowl, mix brown sugar, flour, and butter until well blended and spread this mixture over the apples. Sprinkle with pecans, and add 3 tablespoons of the milk. Roll out remaining pastry and place on pie. Seal and flute the edges. Cut steam vents. Brush top crust with remaining milk, and sprinkle with remaining granulated sugar. Bake 10 minutes, and then reduce oven temperature to 350\u00b0 and bake an additional 30 minutes until crust is golden brown and filling is bubbly.
Meanwhile make the hard sauce. In a medium bowl, cream butter until fluffy, add powdered sugar and boiling water, and beat until well blended. Beat in rum or brandy. Set aside.
Cool pie briefly then cut in wedges. Serve on warmed pates topped with hard sauce. Let each slice stand a few minutes before serving so sauce has time to melt down into the filling.