2 layers of pre-made frozen pie crust
8 - 10 tart apples such as Granny Smith (enough to fill your pie pan with a domed pile), peeled, cored and sliced
12 oz. Christmas Ale
2 Tbsp flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 C white sugar
1/2 C brown sugar
2 Tbsp chilled butter, cut into small cubes
1 Tbsp milk
Coarse decorative sugar for sprinkling (optional)
In a large bowl, combine the apples and pour 12 oz. of Christmas Ale. Soak at room temperature for 2 hours, stirring occasionally.
Preheat oven to 400 degrees Fahrenheit.
Remove pie crusts from freezer, and when thawed enough to work with, place one of the layers in the bottom a pie plate.
Using a colander, strain the apples well of the liquid and place in a bowl. Toss them with the flour, cinnamon, ginger, salt, and both sugars to coat. Place the Christmas Ale apple mixture into prepared pie plate and dot with chilled butter.
Top with remaining layer of crust, pressing the edges of both layers together to crimp and seal.
Whisk together the egg and milk to create an egg wash and brush liberally over the surface. Sprinkle generously with coarse sugar, and cut five slits in the top for venting.
Cover the edges of the pie with a strip of foil to prevent over-browning and bake on a sheet pan on the middle rack for 35 minutes. Remove foil and continue baking for 10-20 minutes or until crust is golden brown and filling is bubbling.
Let cool for at least 30 minutes before slicing. Serve with a scoop of vanilla ice cream and a drizzle of honey!