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Ingredientes
- 1/2 c. Applejack brandy or possibly brandy
- 1/2 c. Dry currants
- 2 Tbsp. Fresh lemon juice
- 2 tsp Vanilla extract
- 5 Tbsp. Unsalted butter
- 1 1/4 lb Granny Smith apples, peeled, quartered, cored, cut into 1/3-inch-thick wedges
- 1 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg
- 1 lb Hard but ripe Bartlett pears, peeled, cored, cut into 1/3-inch-thick wedges
- 2 Tbsp. Cornstarch
- 3/4 c. Golden sugar, (packed)
- 1/4 c. Light corn syrup
- 1/4 c. Whipping cream
- 3/4 c. Coarsely minced lightly toasted walnuts
- 1 x Cinnamon Pastry Crust, chilled Vanilla ice cream
Direcciones
- Position rack in center of oven and preheat to 350F. Mix applejack brandy, dry currants, fresh lemon juice and vanilla extract in large bowl. Let mix stand 15 min.
- Cook 3 Tbsp. unsalted butter in heavy large skillet over medium heat till pale golden brown, about 3 min. Add in apple wedges, grnd cinnamon and grnd nutmeg. Saute/fry till apple wedges are crisp-tender, about 12 min. Add in apple mix, pear wedges and 2 Tbsp. cornstarch to currant mix; toss to coat.
- Mix golden sugar, corn syrup, whipping cream and remaining 2 Tbsp. unsalted butter in heavy small saucepan. Boil over medium-high heat till slightly thickened, stirring till sugar dissolves, about 5 min. Stir in minced walnuts. Add in to fruit mix. Toss to coat.
- Transfer hot filling to prepared crust. Bake 30 min. Tent pie with foil. Bake pie till apples and pears are tender and liquid bubbles thickly, about45 min longer.
- Cold pie on rack. Serve hot or possibly at room temperature with ice cream.
- Makes 8 servings.
