Spirited Fruit Pie
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
807
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).