Apple-Cranberry-Currant Pie with French Topping

Ingredients

  • 1/4 cup brandy
  • 1/4 cup currants
  • 1 1/2 cups fresh or thawed frozen cranberries
  • About 1 1/4 cups granulated sugar
  • 6 tablespoons plus 1 cup unbleached or regular all- purpose flour
  • 1 tablespoon finely shredded orange zest
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
  • 10-inch pie pastry for a single-crust pie
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup (1/4 lb.) butter or margarine, cut into chunks

Description

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