Apple-Cranberry-Currant Pie with French Topping

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

Ingredients

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

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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