This was the first pie I've ever made. It was so much fun and very delicious!
Apple-Cranberry-Currant Pie with French Topping
Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.
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- Calories: 428
- Calories from fat: 34%
- Protein: 3.6g
- Fat: 16g
- Saturated fat: 0.0g
- Carbohydrate: 69g
- Fiber: 2.5g
- Sodium: 219mg
- Cholesterol: 31mg
- 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
- 1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
- 2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
- 3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.
- 4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
- 5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
- 6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.
If making it up to 1 day ahead, cover and chill. To warm the cold pie, bake uncovered in a 350° oven 10 to 15 minutes.
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