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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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

  • 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.

  • 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.

  • 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.

  • Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Chef's Notes

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.

Nutrition Facts

428 calories; calories from fat 34%; protein 3.6g; fat 16g; carbohydrates 69g; fiber 2.5g; sodium 219mg; cholesterol 31mg.
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