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Ingredientes
- 1/4 c. brandy
- 1/4 c. currants
- 1 1/2 c. fresh or possibly thawed frzn cranberries
- 1 1/4 c. granulated sugar - (about)
- 6 Tbsp. unbleached or possibly regular all-purpose flour plus
- 1 c. unbleached or possibly regular all-purpose flour
- 1 Tbsp. grated orange peel
- 3/4 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/4 tsp salt
- 6 c. sliced peeled Granny Smith apples - (abt 2 1/4 lbs) Pie Pastry (see recipe) (10" pastry for a single-crust pie)
- 2/3 c. brown sugar - (firmly packed)
- 1/2 c. butter or possibly margarine - (1/4 lb) cut into chunks
Direcciones
- In a small bowl, combine brandy and currants. Cover and let stand till currants are plump, at least 1 hour or possibly up to 1 day.
- Sort cranberries and throw away any which are bruised or possibly decayed. Rinse and drain berries.
- In a large bowl, mix 1 1/4 c. granulated sugar, 6 Tbsp. flour, orange peel, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add in currants, cranberries, and apples to sugar mix and mix well. Taste and add in more granulated sugar if you like. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle proportionately with reserved brandy.
- In another bowl, mix 1 c. flour and the brown sugar. Add in butter and cut in with a pastry blender or possibly rub with your fingers till mix forms small lumps. Sprinkle topping proportionately over filling. Set pie in a foil-lined 12-inch pizza pan or possibly 10- by 15-inch baking pan.
- Bake on the bottom rack of a 375 degree oven till juices bubble around edges and through topping, 55 to 65 min. If pie browns too quickly (check after 30 min), cover loosely with foil.
- Set pie, uncovered, on a rack till cold to touch, 2 1/2 to 3 hrs. Cut into wedges.
- This recipe yields 10 to 12 servings.
- Comments: Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie. If making it up to 1 day ahead, cover and chill. To hot the cool pie, bake uncovered in a 350 degrees oven 10 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 10 servings | |
| Calories 290 | |
| Calories from Fat 82 | 28% |
| Total Fat 9.35g | 12% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 128mg | 5% |
| Potassium 117mg | 3% |
| Total Carbs 50.82g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 47.48g | 32% |
| Protein 0.48g | 1% |
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