Receta Carmelized Apple And Pear Pie
by Global Cookbook

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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

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.