Recipe by weekend cooker
Great filling that is balanced out with a buttery crust, making for a delightful treat.
Top Review by awalde
This is really a luxury pie. I prepared all as described except of the brandy as I used wine brandy instead of apple brandy which I don't have.<br/>I prepared the crust, placed on the balcony to chill (it's winter), placed the raisins in a small pot with the brandy and begun to prepare the apples and the flour/sugar/spices mix. As I was finished I rolled out the dough and proceded as described,<br/>All was perfect the taste aweasome and really pretty. <br/>I have still apples from the garden and I love to try different pies. Your pie is really top and I can recommend it! Thaks a lot for this post!
- 2 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1 cup cold butter
- 1⁄2 cup ice water
FOR THE FILLING
- 1 cup raisins
- 1⁄2 cup apple brandy
- 1⁄2 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 4 cups cubed peeled fresh apples
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons butter
Directions See How It's Made
- In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
- Gradually add water, tossing with a fork until a ball forms.
- Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
- Refrigerate for at least 1 hour or until easy to handle.
- In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
- In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
- On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
- Transfer pastry to pie plate.
- Trim pastry even with the edges, then add apple filling, and dot with butter.
- Roll out remaining pastry to fit top of pie, and place over the filling.
- Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
- Bake at 400 degrees for 45-55 minutes or until bubbly.
- Cool on a wire rack for 30 minutes.