Apple-Cranberry-Currant Pie with French Topping

Apple-Cranberry-Currant Pie with French Topping
Photo by Leigh Beisch

Ingredients

  • ¼ teaspoon salt
  • About 1 ¼ cups granulated sugar
  • 1 tablespoon finely shredded orange zest
  • 1 ½ cups fresh or thawed frozen cranberries
  • ¼ cup brandy
  • 2/3 cup firmly packed brown sugar
  • 10-inch pie pastry for a single-crust pie
  • + 6 more ingredients
    • 6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
    • ½ teaspoon ground nutmeg
    • ¼ cup currants
    • ¾ teaspoon ground cinnamon
    • 6 tablespoons plus 1 cup unbleached or regular all- purpose flour
    • ½ cup (1/4 lb.) butter or margarine, cut into chunks

1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day. 2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries. 3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tab...

View full recipe at My Recipes

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