Spirited Fruit Pie

Oxmoor House
8 servings.


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1/2 cup raisins
1/2 cup brandy
1 (15-ounce) package refrigerated piecrusts, divided
4 cups peeled, coarsely chopped Granny Smith apple
2 cups peeled, coarsely chopped pear
1 1/2 tablespoons fresh lemon juice
2/3 cup firmly packed dark brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 vanilla bean, halved
1/4 cup butter
1 egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
Cheddar cheese slices (optional)


Combine raisins and brandy; cover and let stand at room temperature 8 hours. Drain raisins, discarding brandy.

Roll 1 piecrust into a 12-inch circle on a floured surface; fit pastry into a 9 1/2-inch deep-dish pieplate.

Combine apple and pear; add lemon juice, tossing lightly. Combine brown sugar and next 4 ingredients; add to fruit mixture. Scrape seeds from vanilla bean. Melt butter in a large skillet; add fruit mixture, and cook until mixture is slightly softened. Stir in raisins and vanilla seeds. Spoon into pastry shell.

Roll remaining piecrust into a 12-inch circle on a floured surface. Place on top of fruit mixture. Fold edges under, and crimp. Combine egg and water, stirring well. Brush pastry with egg mixture, and sprinkle with 1 tablespoon sugar. Bake at 350° for 50 to 55 minutes or until golden. Top with cheese, if desired.

Created date

August 2009

Nutritional Information

Calories 497
Caloriesfromfat 37 %
Fat 20.6 g
Satfat 7.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.3 g
Carbohydrate 72.8 g
Fiber 0.0 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 385 mg
Calcium 0.0 mg