Wednesday, November 27, 2013


I love pie.  Just ask anyone in my family they know all too well.  Apple, Boysenberry, Cherry, you name it and I like it.  However this pie is in a league of its own.  It's apple but not too sweet and cinnamoney like a traditional apple can be.  It's tart and sweet and the flavors create something amazing in your mouth.  With that being said I'll give you the recipe so you can experience this magic during the holidays!

1/4 cup brandy
1/4 cup dried currants
1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
1 cup granulated sugar
6 Tbsp plus 1 cup of all-purpose flour
1 Tbsp finely grated orange zest
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (I did 8 cups!)
10-inch pie crust
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, cut into chunks

1. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.
2.Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy.
3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices).
4. Bake on bottom rack 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
5. Set pie on rack, uncovered, to cool for 2 to 3 hours.

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