Brandy Apple Pie

Recipe by weekend cooker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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