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Spirited Fruit Pie

Yield 8 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.

Light and Luscious