“Great filling that is balanced out with a buttery crust, making for a delightful treat.”
READY IN:
1hr
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
  2. Gradually add water, tossing with a fork until a ball forms.
  3. Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
  4. Refrigerate for at least 1 hour or until easy to handle.
  5. In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
  6. In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
  7. On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
  8. Transfer pastry to pie plate.
  9. Trim pastry even with the edges, then add apple filling, and dot with butter.
  10. Roll out remaining pastry to fit top of pie, and place over the filling.
  11. Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
  12. Bake at 400 degrees for 45-55 minutes or until bubbly.
  13. Cool on a wire rack for 30 minutes.

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